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Meat Loaf - The food (Pics)

EggNorthEggNorth Posts: 537
edited August 2011 in EggHead Forum
Not sure why I have not done this on the Egg before now because it was excellent!

Hamburger
Catalina Salad Dressing
Eggs
Onions
Bread Crumbs
Salt, Pepper, garlic etc...

Mix all together and for a loaf, cook indirect on foil paper to catch fat.

On the grill:
Meat Loaf

Ready to eat:
Meat Loaf

Thank you for looking.
Cambridge, Ontario - Canada
LBGE (2010), Mini Max (2015)

Comments

  • Village IdiotVillage Idiot Posts: 6,951
    Picture perfect ! Looks delicious !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Richard FlRichard Fl Posts: 8,008
    Great looking meal. Maybe some fish sauce next time?
  • BotchBotch Posts: 3,880
    Yum!
    How did you lift them off the grill grate without the foil bending and spilling grease anywhere?
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • EggNorthEggNorth Posts: 537
    edited August 2011
    Have not tried fish sauce yet ... been looking for 3 crab (recommended on these forums) but no luck. Not sure who sells it in Canada.

    To take off the without spilling grease I carefully lifted with a pizza spatula.

    Forgot to mention, that to form the loaf I just filled a plastic container and them flipped and emptied to form the loaf.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • bcdonbcdon Posts: 17
    How much do they weigh? How long did you cook them and at what temp? Looks great!
  • BotchBotch Posts: 3,880
    To take off the without spilling grease I carefully lifted with a pizza spatula.
    Thanks!

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • EggNorthEggNorth Posts: 537
    bcdon -> Not sure on weight, always cook by temperature. I believe it was 77C (170F). Did not take very long, was not paying attention to time, maybe under an hour. They are probably about 2-3 inches thick.

    Great questions everyone ... I will try to be a little more detailed next time.
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • SpoonSpoon Posts: 328
    I haven't tried meat loaf on the egg. I have to add that to my list. The best part about making meatloaf is the leftover meatloaf sandwiches. Sour doug or ciabatta bread with some cheddar, a slice of tomato and some Thomas sauce. Mmmm mmm, they are tasty.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • I Egg meat loaf often, one of my wife's faves. I cook at 350 dome indirect with a drip pan on spacers under meat loaf on cooking grate, pull at 155 internal. Works very well.
  • GriffinGriffin Posts: 7,308
    That looks eggcellent! Egged meatloaf is the best. I'll never cook one in the oven again. Thanks for sharing.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Egg JujuEgg Juju Posts: 658
    Well they look delicious!  Catalina Salad dressing would never have crossed my mind... Was it a prominent flavor or did it just add to the overall moisture of the meatloaf?

    I'd try that!
    Large and Small BGE * www.quelfood.com
  • EggNorthEggNorth Posts: 537
    RE: Egg Juju - Catalina Salad Dressing

    Not sure, this is my wife's familly recipe, probably adds to the moister, once cooked you do not even taste it (As long as you do not use too much)
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
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