I'm doing a meatloaf today for supper. Going to roll it with stuffing and fresh turkey sausage (have to use it up) and wrapped in bacon. Do I precook the sausage or put in raw since the ground beef will be raw. It will be a little over three pound loaf or make two 1.5 lb loaves? Now with the cook. Cooking on 22.5 Weber grill. What is the best way to use the SnS? What temp? 225-250? Then 350 to crisp the bacon? Don't know what to do. Need help.
Last week I smoked 2 fatties. One was ground chuck & one was Jimmy Dean sausage. The ground chuck had shredded cheddar inside & the sausage had boiled egg/mushrooms/Mexican cheese. Both covered with bacon weave.
Both were raw/cold and I keep the temp around 325-350*F . It took around 1.5 to 2 hrs for internal temp of 165*F.
Cooked the meatloaf today. 31/2 lbs ground beef. Meatloaf seasoning, chopped onions, 1 egg and pBC bear & game seasoning, fresh ground black pepper. Weaved bacon on bottom of pan, made "canoe" with 2/3 of meet mix. Stuffed canoe with fresh turkey sausage and shredded cheddar cheese. Covered with the rest of the meat mix. Wrapped bacon up of meatloaf. Loaf to big and did not cover top. Took rest of the bacon and wrapped the top of the loaf.
Coals started on Weber 22.5" kettle grill with SnS. Did not fill SnS rel full, thought did not need a lot of cols. expecting to take only 1 1/2 hr at most. Loaf bigger than thought. Temp spiked at 350 the settled between between 330-340. Put on mescuite wood chips at beginning, 20" & 45" in. At 1 hr temp started to go down. Opened all vents yo no avail. Added 10 -12 more coals with a weber lighter starter. Got temp back up to 335-345. That finished it out. Took total 2 hrs 10 min. Pulled at 160. I could have pulled at 159, it was not dry, but could have been more juicy. The family loved it. Even my two grand daughters 18 months & 3 yrs scarfed it down.
I only use 80/20 or 75/25 for loafs and burgers. I have never used turkey sausage (which will be pretty lean) and always top with slices of thin cut bacon. Bacon makes for a good "self basting" and the high fat content of the beef keeps it moist.
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