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First meatloaf

bhuggbhugg Posts: 187
edited April 2013 in EggHead Forum
I was inspired by @Griffin to smoke my first meatloaf. After a quick run to Tom Thumb, I was ready to go. 1lb 80/20 mixed with 1lb 93/7 Sautéed onion and celery Italian seasoned croutons Wheat bread 2 eggs Extra sharp cheddar Worcestershire sauce Tabasco chipotle Salt and pepper Slap Yo Mama (my favorite seasoning) Garland Jacks BBQ sauce/ketchup on top 400* with plate setter legs down. Jack Daniels oak barrel wood chips. I put so much thought into the meatloaf, I didn't even think about sides, so I just warmed-up a can of corn. Not to brag or boast, but it was by far the best meatloaf I have ever eaten. Here are a few pics.
Large BGE Dallas, TX
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  • SmokeyPittSmokeyPitt Posts: 7,873
    That looks great!  Bragging and boasting is welcome.   I would be surprised if you told me it wasn't the best meatloaf you ever had ;).   

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • caneggercanegger Posts: 540
    Can't beat meatloaf off the egg. Looks good
  • Austin  EggheadAustin Egghead Posts: 3,412
    Nice. Meatloaf on the egg is a winner
    Large, small and mini SW Austin
  • SteveWPBFLSteveWPBFL Posts: 1,302

  • Solson005Solson005 Posts: 1,911
    Meatloaf on the egg is so good!  =P~

    Your recipe sounds great! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • tazcrashtazcrash Posts: 1,851
    Good looking loaf, but I would only do 1 thing different. If the loaf can stand on it's own, don;t use foil so you get a good crust all around. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • bhuggbhugg Posts: 187
    edited April 2013
    @tazcrash, the foil was to keep the drippings on the plate setter and to keep it from sticking.  I could wrap the plate setter next time to protect it, but how would you keep it from sticking to the grate?
    Large BGE Dallas, TX
  • MickeyMickey Posts: 16,894
    Not to brag or boast............. Why the hell not, looks good.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • tazcrashtazcrash Posts: 1,851
    I've made 3 so far. 1 on the SS, 2 on the CI. Maybe it's the oil I put down on the grate, maybe the fat content, but I didn't have that problem. 

    FWIW, I use a drip pan under the loaf. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • gpsegggpsegg Posts: 377
    Let me suggest forming and cooking the meatloaf on a wood plank with the plank serving as the indirect tool. Outstanding! 400 degrees for about an hour to internal temperature of 170.
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
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