Rainy Day Meatloaf

[Larry Wolfe]

I was home sick today and it's been drizzling all day, so I needed some comfort food and decided I wanted a smoked meatloaf. I mixed together 1.5lbs of ground chuck, 2 Italian Sausage links, half of a red onion, 2 eggs, worcestershire sauce, Reverend Marvins Hot BBQ Sauce, Seasonings and a little ketchup. Mixed it all together and put it in a plastic container and let sit in the fridge for a couple hours to set up. Put it on the cooker and it will go at 250* until it hits 160*.

 

[shervie]

All right. I haven't had meatloaf in a long while. Stop this post!

Need more pics Larry

 

[r benash]

Time to make up a few more. Freezer ran out when my son was home on spring break!

 

[Jeff T Miller]

Oh man, it has been a couple of months. That sounds really good.

I made a salmon loaf last weekend that was really good. I have a small tuna loaf on right now after Bryan S gave me the idea in another thread. I am about 10 minutes away and my mouth is starting to water.

Anticipaaaation.

 

[Larry Wolfe]

Meatloaf if done and turned out pretty good! Basted with a 50/50 of Ketchup and Rev's Hot. We also did some baby carrots with butter, honey and my seasoning.

 

[Tony Hunter]

Good golly that looks good!

 

[chris comer]

I'd lay out sick from work for one of those.
Meatloaf is something I'll have to give a try.
Thanks for the pics.

 

[Toby Keil]

Looking good...Larry looking good.

 

[Dave/G]

Larry,
You said you cooked this meatloaf at 250*. What differences in the finished product have you noted, if any, at 250 vs ~325-350?

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Larry,
You said you cooked this meatloaf at 250*. What differences in the finished product have you noted, if any, at 250 vs ~325-350? </div></BLOCKQUOTE>

I think the texture comes out a little different when cooking them at lower temps. I feel cooking meatloaves at higher temps tends to "boil/force" the fat out and the lower temps will allow the fats to slowly render out the fat, leaving a very moist, tender and smooth texture.

 

[D Reinknecht]

Larry,
Looks great..never thought of doing a meatloaf on the smoker.
Abuot how long a cook is it to get to 160?
Have a great weekend

WSM
Genesis Silver C
Smokey Joe

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Reinknecht D:
Larry,
Looks great..never thought of doing a meatloaf on the smoker.
Abuot how long a cook is it to get to 160?
Have a great weekend

WSM
Genesis Silver C
Smokey Joe </div></BLOCKQUOTE>

Thanks!

After everything was added the loaf was a little over 2lbs and it took about 2 hours at 250*

Have a great weekend yourself!

 

[John Furdyn]

Larry

That meatloaf looks great, for a rainy or any other day feast. hope you feel better.

I'm going to mapquest to see how far it is from my house to yours. John

 

[Jim_Munsey]

Funny, I was looking at this post earlier today and just came home from the store with ground beef and sausage, so I guess we'll be doing one of these tomorrow

We tried this last summer and it was delicious.

 

[Paul H]

Larry, did a meatloaf this weekend. It was supposed to be supper for Randy P and me on Thursday night at the Clarksville BBQ comp. Cooked at 260-275. It seemed like it would never get to temp. Put it on at around 4:30PM. Finally got done at 9:45PM. One of the other teams was calling it "the miracle meatloaf"

. BUT, it was very good. Usually takes around 3-3 1/2 hours. Meat might have been really cold. Still can't figure it out

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Larry, did a meatloaf this weekend. It was supposed to be supper for Randy P and me on Thursday night at the Clarksville BBQ comp. Cooked at 260-275. It seemed like it would never get to temp. Put it on at around 4:30PM. Finally got done at 9:45PM. One of the other teams was calling it "the miracle meatloaf"

. BUT, it was very good. Usually takes around 3-3 1/2 hours. Meat might have been really cold. Still can't figure it out </div></BLOCKQUOTE>

Thanks Paul! Would I be safe to assume the loaf was in the 5lb range for taking so long??

 

[Paul H]

Larry, the meatloaf was a little over 3 pounds. Two lbs of ground beef and one lb of pork sausage. I did use Wallyworld hamburg which I've never done before.Even with all the "added stuff" in the meat I doubt it would affect the final product much.