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In Reply to: smoked meatloaf posted by robyn on October 11, 2015 at 10:16:36:
I'd be tempted to aim for a specific (meat) temperature measurement to determine when 'done'.
Myself, I could only throw out a guess that could be horribly wrong, so I will refrain from possibly (horribly) misleading you.
As a slight aside, maybe you could do everything as you usually do, but take the large portion of meat and cook it in a different sort of pan that will allow you to form the loaf NOT ANY THICKER (it will be wider and longer, but not thicker) than what you currently do with your current recipe... if you add just a few more minutes, it will probably cook nearly the same as your current method.
Maybe somebody here can chime in with an answer as to 'at what temp' they like to cook their meat loaf to.
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