Finished Temp for Meatloaf - BBQ Central

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Old 04-22-2005, 09:49 AM   #1
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Finished Temp for Meatloaf

Want to do a meatloaf in the WSM this weekend, mayber tomorrow, what is the finished temp I would take it to? I'm guessing about 155.....too high?
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Old 04-22-2005, 10:04 AM   #2
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I think the recommended temp for meatloaf would be the same as for well done beef which is 160¬į. It may still look pinkish do to the nitrites etc.

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Old 04-22-2005, 12:53 PM   #3
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I side with Bob, Bruce...160* to be safe...it is ground beef and not "steak"...
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Old 04-22-2005, 01:05 PM   #4
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I take my 5 lb meatloafs to 175F at least. I tried removing at 160F a couple of times but the juice was still bloody, not clear.

160F just isn't cooked enough for me. Maybe I'm doing something different or my maverick thermometer is off. Dunno.
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Old 04-22-2005, 03:06 PM   #5
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I've always pulled mine at 160 also.
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Old 04-22-2005, 03:07 PM   #6
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I'm with Shawn on this one. I first tried taking them off at 160* (I think that is what the virtualbullet board suggested) and found that the slices would crumble and fall apart. I no longer experienced this problem when I started going to 170*.

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Old 04-24-2005, 07:36 AM   #7
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I have had trouble a few times with the loaves falling apart but I add an extra egg for binding and no problems anymore. Big chunks of bread didnt help either. I now use bread crumbs instead and that seems to help also. I cook them somewhere between 160-170 and it works for me.
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