Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Smooked Meatloaf

onelikearockonelikearock Posts: 115
edited June 2012 in Beef
Smoked meatloaf at 260 degree
between 3 and 4 hours. Internal temperature 160 degrees, melt in your mouth
flavor.
Chesapeake, VA
·
«13

Comments

  • stikestike Posts: 15,597
    that's a big-un. wow.

    i remember the moment i realized not everyone made meat loaf in a pyrex dish> haha since then, nothing but a panless meatloaf will do.

    never done it low-n-slow like yours (usually go 325-375).  will give your way a try.
    ed egli avea del cul fatto trombetta -Dante
    ·
  • Smoker_GuruSmoker_Guru Posts: 372
    Looks good, I too will give it a try.
    ·
  • MickeyMickey Posts: 16,134
    Very nice. What did you put in it?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • onelikearockonelikearock Posts: 115
    Very nice. What did you put in it?
    1 1/2 lb ground chuck, 3 slices of crumbled bread, medium sweet onion, 4 oz of graded sharp cheese, 1/2 cup finely graded carrot, salt, pepper, 1 egg and 2/3 cup milk.  Topping:1 Tbls mustard, 1/4 cup ketchup, 1/4 cup brown sugar.
    Chesapeake, VA
    ·
  • JerkChickenJerkChicken Posts: 551
    edited June 2012
    Looks great. I'm doin one too!

    What kind of smoke did you use?
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
    ·
  • onelikearockonelikearock Posts: 115
    Looks great. I'm doin one too!

    What kind of smoke did you use?
    Hickory
    Chesapeake, VA
    ·
  • DuganboyDuganboy Posts: 1,118
    Awesome.  Smoked meatloaf is one of my favorite things in the egg.  Also, those sammichs the next couple of days will really be great.
    ·
  • BrownieBrownie Posts: 1,022
    Awesome.  Smoked meatloaf is one of my favorite things in the egg.  Also, those sammichs the next couple of days will really be great.
    +1
    ·
  • pasoeggpasoegg Posts: 240
    just made one tonite....it was so good i don't know what to say....had visitors and now they want to come for every BGE cook....this is truly an addictive meal....i would say the sandwiches would be out  of this world but don't think there will be any leftovers to try....

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

    ·
  • brentseebrentsee Posts: 99

    Looks very good I will try low and slow too.  I enjoy taking my time and watching the smoke, relaxing and sipping on a beverage...  Way better than watching paint dry. 

     

    ·
  • onelikearockonelikearock Posts: 115
    just made one tonite....it was so good i don't know what to say....had visitors and now they want to come for every BGE cook....this is truly an addictive meal....i would say the sandwiches would be out  of this world but don't think there will be any leftovers to try....

    Next time make two, one just for sandwiches.............
    Chesapeake, VA
    ·
  • EggbertsdadEggbertsdad Posts: 794
    Smoked meatloaf is outstanding! Looks great.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
    ·
  • GriffinGriffin Posts: 6,768
    Great looking meatloaf. Seems like its been a meatloaf week. I've seen quite a few across different BBQ forums this week. Think I'll add some cheese into mine next time.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • MrCookingNurseMrCookingNurse Posts: 3,983
    Cool! We do meatloaf all the time. Never have on the egg. Gonna have to try this!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • EllisEllis Posts: 192
    That looks so good I need to try it today, ? how did you form it in a dish or pan.

    ·
  • newegg13newegg13 Posts: 231
    Can't wait to do this.
    Amateur Egger; professional rodeo clown. Birmingham, AL
    ·
  • onelikearockonelikearock Posts: 115
    That looks so good I need to try it today, ? how did you form it in a dish or pan.

    I formed it in a loaf pan the day before to help it set up.
    Chesapeake, VA
    ·
  • EllisEllis Posts: 192
    Do you think i could get away with 5 Hr. for it to set up, was looing forward to haveing it tonight. thanks

    ·
  • onelikearockonelikearock Posts: 115
    Do you think i could get away with 5 Hr. for it to set up, was looing forward to haveing it tonight. thanks


    I have done it both ways with good results, 4 or 5 hours should do well.
    Chesapeake, VA
    ·
  • EllisEllis Posts: 192
    It's in the frig now, this will be the longest thing I have ever cooked. I'm new at this as you can tell.I love my egg , I must go through a 40 # bag a week. My wife loves it to, maybe because I'm outside alot. Thanks again.

    ·
  • onelikearockonelikearock Posts: 115
    It's in the frig now, this will be the longest thing I have ever cooked. I'm new at this as you can tell.I love my egg , I must go through a 40 # bag a week. My wife loves it to, maybe because I'm outside alot. Thanks again.


    Let us know how it turns out. Be sure to use a thermometer to monitor internal temp, do not want to over cook, 160 degree came out nice and juicy after a 10 min. rest.
    Chesapeake, VA
    ·
  • Smoker_JSmoker_J Posts: 2
    Looks Great! Cant wait to try it, thanks for sharing.
    ·
  • EllisEllis Posts: 192

    I will let you know tonight, I kept an eye on the temp, no maverick or anything Hi-Tec just my Thermapen.Maybe thats why no long cook yet. Thanks for the tips


    ·
  • tazcrashtazcrash Posts: 1,851
    When they said to use a loaf pan to shape it, don't forget to line with plastic wrap, to make your life easy.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
    ·
  • EllisEllis Posts: 192
    To late for the plastic wrap tazcrash. I hit the pan with some Pam befor I put the meat in, hope that works. Thanks

    ·
  • SmitySmity Posts: 57
    I made 2 last weekend and there was still none left for sandwiches:(
    ·
  • tazcrashtazcrash Posts: 1,851
    Oops, well good luck.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
    ·
  • NightwingXPNightwingXP Posts: 436
    I just did one last night and it was truly the best thing ever!! Had enough left for one sandwich tonight. Now just sad that it's gone!!


    :((
    Only 3 things in life matter. Family, Steelers and my BGE!!
    ·
  • EllisEllis Posts: 192

    The pam worked good next time I will try plastic wrap. That was the good part. I think I have to ck my thermometer tomorrow, it never read over 275. After 2 hours I had to take a look, real dark, uh oh. Put the thermapen in it was @210. Even though it was a little dry it tasted grate. I will get this down.


    ·
  • onelikearockonelikearock Posts: 115
    Ellis,

        I will assume you cooked
    indirect? The old saying is "It's done when It's done" is what happened to you.
    The internal temp, not time, is what tells you when it is done. You REALLY need
    a thermometer to monitor the internal temp of the item you are cooking. I use my
    Thermapen to check the item when my monitoring thermometer gets close to my
    target temp. I have a Maverick ET-732 which monitors both grate and item temps,
    two probes. The 732 is the latest from Maverick and is also remote up to 300
    feet with alerts etc. 
    Chesapeake, VA
    ·
Sign In or Register to comment.