Meat Loaf Report

As mentioned in the Traeger post, here is the report on the smoked turkey meatloaf:



Smoke for Four Hours






Done to 180* Internal Temperature




Sliced in Half.  Came Out Perfect.

Temp was only to135* internal at four hours on smoke setting. (this is ground turkey, so done at 180*.  ground beef would be done at 150*or so)  I turned up the heat to 350* and it was done to 180* internal in 45 additional minutes.  I marinated some broccoli in Peanut Vinigarette salad dressing, made a small foil pan and roasted with the meat loaf on the gtill for 20 minutes.  Done just right.  I will probably have some more stuff on roasting/grilling vegetables later.  The addition of one pound of spicy pork sausage to the meat loaf mix made quite a difference in taste.

I sliced up the other half, froze it, and then vacuum sealed it for later.  More on vacuum sealing later.