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Speaking of Meatloaf (its in the Broken Firebox Club thread)

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Smoked Signals
Smoked Signals Posts: 505
edited November -1 in EggHead Forum
Did you like the egged meatloaf? I made one last night and was not that impressed. Yes the meat was tender and moist, but I can get that out of the oven using a Rosengarten/Dean and Deluca recipe. [p]I'm committing a major violation but here goes ... "I like oven meatloaf better then egged meatloaf." There I've said it and I feel better. I got a nice smoke ring but the smoke overpowers the other subtle flavors of meatloaf. I only smoked it for 15-20 minutes of the 65 minutes in the egg. Anyway ... what are other peoples thoughts?[p]ps - my kids just covered it in ketchup anyway :-([p]Doug
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  • Chubby
    Chubby Posts: 2,955
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    Smoked Signals,[p]You...you are a brave man!![p]Tell me more about the Rosengarten / D&D Recipe!![p]Where might I find?[p]Chubby
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Smoked Signals,
    do you do yours in a pan? or directly on the grill indirect?. .. the spawn does her's directly on the grid over inverted plate setter with some jack daniels chips or chunk of hickory. . .gets a great grilled taste, like the difference between doing a burger on the egg vs. doing a burger indoors. . .no comparison. . .just my humble opions. ..give it another chance!!
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  • Mark Backer
    Mark Backer Posts: 1,018
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    mad max beyond eggdome,[p]I would agree here whole-heartedly. You have to work a little to get the moisture content right for on the grid vs. in a pan, but the one we had last thursday night was to die for. [p]I believe eggsellent even has a picture she could post if she isn't too busy watching oprah and eating bon-bons.[p](ducking after the married with children reference).
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  • Smoked Signals
    Smoked Signals Posts: 505
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    mad max beyond eggdome,
    Alum. foil formed into a pan. Indirect 350. Used Oak chips and only had smoke for about 15 minutes ... then just wisps of smoke. Smoke ring was about just about 1/4" thick - but only on top.[p]Burgers on egg vs pan - I would agree - egg wins hands down. But that is a direct flame with just a hint of smoke due to high heat. I do them more like a TRex style.[p]
    We might try it again .. but not for a while. My wife wants me to drain the grease (er fluids) about 1/2 way though as well.[p]Doug

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  • Smoked Signals
    Smoked Signals Posts: 505
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    Chubby,
    Its in the a cook book that Rosengarten co-authored with D & D. My wife and I loved his show TASTE ... too bad he doesn't cook on FoodTV anymore. I liked the history less on and his high brow attitude in his show.[p]Anyway ... Its a very moist and tender meatloaf ... we love it. I will try to scan it at work tomorrow and email it to ya ... is your email current?
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  • RRP
    RRP Posts: 25,888
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    Smoked Signals, I just gotta wade in on this one...it so happens I fixed and egged a terrific meatloaf last night following the recipe posted last May - see below. Man that was gooood stuff! Instead of a final coating of Montreal Steak seasoning I dusted all 4 sides of the loaf and both ends too with a favorite rub. I used cherry for smoke. The other thing that makes a world of difference is I use one of those wire mesh meat loaf baskets so it gets smoked through out.

    [ul][li]a terrific meatloaf recipe[/ul]
    Re-gasketing America one yard at a time.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Smoked Signals,
    gotcha on the burger analogy. . .we just put the loafs on the grid for about 1 1/4 hours at 350 dome temp. ..no grease problem, cause it runs right off the meat anyway with no pan involved. . .just the right smoke flavor for us.. . and its still plenty moist. .. i don't know what's in your recipe, but spawn's is pretty basic: onion, italian bread crumbs, couple of eggs. . .that's it. . .[p]wonder if more complicated set of ingredients makes a big difference to how it turns out from oven to egg??
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  • Unknown
    Unknown
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    Smoked Signals,
    This is one I did some time back and posted that is my favorite, I would rather have it than a plain one anytime (but then, I'm hooked on lottsa flavors). Also you may just be not liking the smoke, in which case just don’t put smoking wood in there. [p]transpic3.jpg
    [ul][li]meat loaf[/ul]
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  • Eggsellent
    Eggsellent Posts: 160
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    640Dsc00334.jpg
    <p />Mark Backer,
    This is the picture of our final meatloaf after a couple different tries (and the thermapen just for show).[p]We didn't like our first meatloaf at all. We did it in a meatloaf pan and it was soggy, greasy, etc. Ours too was covered in ketchup so we could eat it.[p]The second one we did had a great smoke ring and great flavor, but it was too dry.[p]The third one was great, but I decided to change one ingredient and this is what I came up with (kids love it cuz it has velvetta cheese chunks - yum)!...[p]1lb. ground beef (80/20 is best)
    3/4 cup plain bread crumbs
    1/2 cup chopped onion
    1 egg
    1/2 cup milk
    6oz. velvetta cubed
    @ 1/4 envelope dry Au Jus gravy powder[p]Mix the first 6 ingredients and shape into a loaf. Sprinkle all sides with the Au Jus powder.
    Stablize egg @ 350 with inverted plate setter.
    Put loaf directly on grid (not in a loaf pan or anything else)
    Cook for about 1 hour or until internal temp reaches your desired doneness.[p]We LOVED it (including our 2 year old).[p]Try it again (after the family has had time to recover).
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  • Eggsellent
    Eggsellent Posts: 160
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    Eggsellent,
    OH - I don't put any chips in at all. The smoke from the natural egg is just right. IMHO
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  • tenntom
    tenntom Posts: 57
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    Chet,
    I didn't know you were a meatloaf coniesuerr(spelling). Recipe looks good.
    Tenntom
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  • Smoked Signals
    Smoked Signals Posts: 505
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    Eggsellent,
    Velvetta? Wow that's the first time I've heard that one. [p]I type in the stuff for our Rosengarten/ Dean & Deluca meatloaf and let the collective big green egg brain ponder if it was the ingreadients or the egg or the smoke or what.[p]Look for the meat loaf posting later tonight.
    Doug[p]so far it looks like it turns out best if it is out of a pan. Step one in correcting my meatloaf.[p][p]
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  • Mark Backer
    Mark Backer Posts: 1,018
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    Smoked Signals,[p]When considering cheese, don't overlook america's step cheese, the wonderful and magical blend of colby, swiss and cheddar:[p]VELVEETA!![p]And don't confuse it with cheez whiz either, cuz it's not the same at all...
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  • Bordello
    Bordello Posts: 5,926
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    Smoked Signals,
    As others below I also use an inverted plate setter,drip pan and the loaf directly on the grid. I make my meatloaf the day before and let it set up in a loaf pan lined w/wax paper so that I can remove it without too much trouble. I will brush it with either a tomato sauce or Q sauce toward the end of the cook. Meatloaf cooked it the egg is great IMHO Do what works best for you and yours.
    Good Luck,
    New Bob
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  • Sigmore
    Sigmore Posts: 621
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    Mark Backer, IS Velveeta really cheese, or is it kinda like Kool-Whip.

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  • Steve-B
    Steve-B Posts: 339
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    sigmore,[p]Speaking of Kool-Whip. Have you ever tried that Rootbeer Float recipe on the tub with frozen Kool-Whip? I used to make these all the time. I like the taste of this float better than real ones. Wow...we OT'ed this thread real good![p]Steve-B
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  • Mark Backer
    Mark Backer Posts: 1,018
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    sigmore,[p]No, it really is cheese. It's colby, swiss and cheddar.
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  • Sigmore
    Sigmore Posts: 621
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    Steve-B,What do you mean, OT. Started it up on the main course, and now we are in the dessert section. That sounds right on track to me.;>)

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  • Unknown
    Unknown
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    New Bob, when I did the one I posted below, I shaped it in on a board and sorta tilted it over and let it fall onto the screen...as you might guess there had to be a better way. And that better way as usual turned out to be a common techique we all should know about already. Form and shape your loaf in a cassarole that is the approximate hieght (thickness) you want the meat load to be, then spray your fish grid with pam and cover the cassarole, lift and flip it over.

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  • QBabe
    QBabe Posts: 2,275
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    Smoked Signals,[p]Here's my recipe. I do it just like in my oven, but using the cherry wood infuses it with an incredible smoke flavor, throughout the meat. [p]Unlike most of the other replies, I do NOT do mine directly on the grate, but allow it to cook in a traditional loaf pan. When it's done, I remove it from the pan and put it on a rack to allow some of the grease that has accumulated to drain, as well as allowing the meat to rest, just like you do a roast. After 10-15 minutes, I slice and serve it up.[p]I don't have a pic to show you, but usually end up with a pretty significant smoke ring, around 3 sides of the loaf (all except the bottom), since as the meat cooks, it pulls away from the sides somewhat. [p]Hope this helps,
    Tonia
    :~)[p]
    [ul][li]Cherry Smoked Meatloaf[/ul]
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  • CampCook
    CampCook Posts: 157
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    Smoked Signals,
    I read most of the posts before this one and didn't see this approach so here is my 2 cents worth. I start the loaf in a pan over direct grid. About half way through the cook, the loaf will be firm enough to hold together. I turn it out upside down on the grid to finish the cook out of the pan. I go easy on the smoke chips and have had excellent results.
    Dave
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  • Chubby
    Chubby Posts: 2,955
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    Smoked Signals,[p]Yes...my email's current!! [p]I have a bunch of his monthly newsletters, I'll send them to you if you're interested. They are interesting at the least!![p]Chubby[p]PS...are you in Indiana?
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Marine Cook
    Marine Cook Posts: 144
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    ml3.JPG
    <p />Smoked Signals,[p]Did Nikkig & Boccies' Sunday with cherry wood for smoke. We loved it very moist. I sprayed a 12" pizza screen w/ pam and put the loaf on it and then put a drip pan w/ water directly on the grid with a small grid on top and then the screen on that. Cooked at 325 - 350 until it hit 167 and pyulled it. Rested for 15 minutes and sliced.
    [ul][li]Nikkig & Boccie's Meatloaf[/ul]
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  • Mark Backer
    Mark Backer Posts: 1,018
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    Marine Cook,[p]I don't see cheese in the recipe, yet the meatloaf looks like it's got cheese mixed in with it. Does it? [p]Either way, I'm gonna have to try that. It looks awesome. If you have leftovers, can you mail me a slice?
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  • Marine Cook
    Marine Cook Posts: 144
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    Hey Mark,[p]No cheese but that would be a great addition. Sorry I've got the last end piece in the frige here at the office. You know the end is always the best. Sorry.[p]Semper Fi,[p]MC
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  • Mark Backer
    Mark Backer Posts: 1,018
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    Marine Cook,[p]I love any leftovers for meatloaf sandwhiches. YUM!![p]Of course, you could put a piece of velveeta on it before you heat it for lunch. That would ROCK!!
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