This was my first time making meatloaf ever. I followed this recipe https://www.weber.com/US/en/blog/grilled-meatloaf-for-dinner except I subbed out the eggs and milk for apple sauce because of allergies in the house.
Before saucing
(https://uploads.tapatalk-cdn.com/20171202/7acf8f1efb60790e0bc9b1a77211ad2c.jpg)
After first saucing
(https://uploads.tapatalk-cdn.com/20171202/cde887bb6b389371f98a99ad1aa81abc.jpg)
Done!
(https://uploads.tapatalk-cdn.com/20171202/ffe64a53a46cd2d6c8f441bb2d41195e.jpg)
It was really good and my wife was impressed! There wasn't really much of a smoke ring though. I was aiming for something like that in the Weber recipe. Actually the past several things I tried smoke there wasn't much but of a smoke ring. I'm still relatively new to smoking. I didn't do anything different, roughly from fridge to grill, same amount of wood chunks. Exhaust vent over food, coals banked on opposite side. The only thing I can think of is I tried putting the meat as far away from the coals as I could. Would that make it so that less smoke hits it because of the way it rises? Oh I also put on the wood the same time at the meat. It starts smoking nearly immediately but should the wood go on first for a little bit then put the meat on?
I really like Amazing Ribs dot com. Great science in the art of smoking. Lots of good info if you start reading on this site too.
https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary
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Looks great!
How much applesauce did you use to substitute the eggs & milk?
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What was the heat range and cook time? Could you possibly lower the temps and give it more time to absorb the smoke?
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I have smoked meatloaf a few times. I use my 18.5" WSM and maintain ~ 250 to 275 F. I cook to an internal temperature of 155 F, let them rest for 10 to 15 minutes. Usually takes about 2 to 2 hrs 15 minutes.(https://uploads.tapatalk-cdn.com/20171202/ff942e7fd7cd7b3ecdd272bae51fd01a.jpg)(https://uploads.tapatalk-cdn.com/20171202/d082ca6a1c8ee57a627d53c46f1fbfc4.jpg)
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It's always better when you're cooking on a Weber!
I personally cook meatloaf around 275-300 degrees For food safety reasons...It is ground meat after all...And I don't see how meatloaf would benefit from low and slow...Smoke ring is way over-rated in my book...Does nothing for the flavor at all...Kinda purty but that's all...
Your loaf looks great from here...If the wife likes it then don't change a thing...
Yours look good
@SMOKE FREAK and if the family is impressed, why change?
Here are some I did a couple of weeks ago. I did them with the Slow 'n Sear.
(http://pics.weberkettleclub.com/images/2017/12/02/BBQ-Meatloaf.jpg)
(http://pics.weberkettleclub.com/images/2017/12/02/BBQ-Meatloaf-Sliced.jpg)
BD
Those all look great you guys - nice job! I've been hooked on this recipe recently...
Jack'd up Smoked Meatloaf:
https://heygrillhey.com/recipe/jackd-up-smoked-meatloaf/ (https://heygrillhey.com/recipe/jackd-up-smoked-meatloaf/)
I've made it 3 times in 3 weeks now :o
(http://pics.weberkettleclub.com/images/2017/12/02/4FA419A1-02F8-4554-B2D1-E78CD827E646.md.jpg) (http://pics.weberkettleclub.com/image/fQY)
Quote from: Meathook on December 02, 2017, 06:48:54 AM
Looks great!
How much applesauce did you use to substitute the eggs & milk?
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Maybe I missed it but I would also like to know your ratio of applesauce per pound of meat please.
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Thanks everyone for the feedback! I cooked it at 300F. I didn't have an exact formula for how much applesauce to sub in. I followed this recipe and used 2TBSP of applesauce, except I had 2lb of meat instead of 1.5lb.
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I just use two baskets of charcoal and leave the vents wide open. I believe it gets the grill to about 350. It takes a little an hour and a half or so to cook two loaves. I use this mix from BJ's that has beef, pork, and veal. I've used Apple, pecan, and cherry. All are really good, and cherry yields a nice smoke ring.
Don't forget the bacon wrap!(https://uploads.tapatalk-cdn.com/20171203/bb25ea3a8370785552353fda55d34f94.jpg)
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Quote from: SixZeroFour on December 02, 2017, 03:59:12 PM
Those all look great you guys - nice job! I've been hooked on this recipe recently...
Jack'd up Smoked Meatloaf:
https://heygrillhey.com/recipe/jackd-up-smoked-meatloaf/ (https://heygrillhey.com/recipe/jackd-up-smoked-meatloaf/)
I've made it 3 times in 3 weeks now :o
(http://pics.weberkettleclub.com/images/2017/12/02/4FA419A1-02F8-4554-B2D1-E78CD827E646.md.jpg) (http://pics.weberkettleclub.com/image/fQY)
This recipe attracted me because of the Jack Daniels. I used regular JD in the recipe and JD Tennessee Honey for the sauce. Family loved it but only adjustment next time is a little less pepper flakes in the sauce so it's not so hot. Thanks for mentioning it.
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