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Meatloaf Question

Lightnin' BoltLightnin' Bolt Posts: 37
edited 9:53AM in EggHead Forum
I am curious how everyone cooks a meatloaf on the BGE. I did a quick search and found the Mexican Meatloaf which calls for a broiler pan, which I do not have right now. Is this something I need? Wanted to make one up tonight. Thanks for all your help![p]-Lightnin' Bolt


  • Yeah.... so I scrolled down a little lower on the forum and had a few questions answered.... whoops.... I wonder why the search feature did not list that? [p]Any other ideas would be much appreciated on meatloaf cooking.[p]-Lightnin' Bolt
  • RichardRichard Posts: 698
    Lightnin' Bolt,[p]Drop down this page about 10 posts for todays previous meatloaf Q & A session

  • gdenbygdenby Posts: 5,590
    Lightnin' Bolt,[p]Do a search for "Brinkmann Meatloaf Basket." Its quite nice for meatloaf. I've used the basket semi-direct, with just a piece of foil as a drip pan, and the loaf turned out good.[p]If you have one of those disposable grids, about 99 cents, on top of an elevated grill you can just roll up a big loaf and plop it down. Let it crisp up so it can be turned without falling apart.[p]gdenby

  • RRPRRP Posts: 21,297
    <p />gdenby,
    here ya go...BTW I bought this one at Hawgeyes. See below

    [ul][li]Hawgeyes in Iowa[/ul]
    L, M, S, Mini
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...

  • HaggisHaggis Posts: 998
    RRP,[p]How is that basket used? With a drip pan?
  • BasscatBasscat Posts: 785
    <p />Lightnin' Bolt,
    Meatloaf is one of my favorite things from the Egg, and I've used the following guidelines/recipe lately with wonderful results (IMHO):
    about a pound each of ground turkey, ground veal, and ground buffalo;
    a couple of carrots, a stalk or 2 of celery, half a large onion, and half a green or red bell pepper, sauteed until soft;
    2/3rds or so a jar of Muir Glen Pasta Sauce (any flavor [or your favorite sauce]), until a moist but firm consistency is reached;
    Dizzy Pig Raising the Steaks or Cowlick to taste;
    Mix the above, and place in a plastic wrapped loaf pan in the fridge, ideally for a few hours;
    Egg setup with platesetter and drip pan at 350ish, HolE Smokes Silicone Mats (from the BBQ Guru folks) on the grid;
    Turn out loaf onto the mats and cook until 160 internal, about an hour and a half, glazing with a food processor mixed combination of some of the pasta sauce and honey after a half hour or so.
    Good fresh, and the best sandwiches ever with the lefovers!

  • RRPRRP Posts: 21,297
    Haggis, yes I place it on my grid sitting on a plate setter with the legs UP. Furthermore to catch the grease emitted I cover my plate setter with foil though you could use throw away drip pan. BTW the point not made was this basket allows a terrific smoke ring clear around in a meatloaf - again, not the meatloaf recipe your Mother learned from Ann Landers! har har har

    L, M, S, Mini
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...

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