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Smoked Meatloaf Recipe (By Request)

newegg13newegg13 Posts: 231
edited July 2012 in Beef
After posting some pictures of my recent cooks - including a tasty loaf of smoked meat - a few people asked for the recipe.  

Here are the ingredients:

1-1/4 lb ground chuck
1/4 lb ground pork
3 slices toasted, crumbled bread
1 medium, sweet onion
1/2 green bell pepper, chopped
1/2 cup finely grated carrot 
2 cloves of garlic, minced
1/2 cup of grated sharp cheddar cheese
1 egg 
2/3 cup milk
Salt and pepper
Worcestershire

Topping:

1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon mustard

Mix all the ingredients (minus the topping) and combine in a meatloaf pan that's lined with saran wrap.  Let the loaf set up in the fridge for a hour or two and get the egg stabilized around 260 and set up for indirect cooking on an elevated grid.  Add smoke - I used mostly hickory and one chunk of mesquite for extra flavor.  Then, use then use the saran wrap to remove the loaf from the pan and place it directly on the grid.  At 260-275, it was finished in about 3 hours and 20 minutes.  Rest, slice, and enjoy.

Please let me know if the recipe works for you or if you have any suggestions to make it better.

FYI - this recipe is not completely original and is based off of several recipes that I combined, one of which I believe was posted by @onelikearock.  
Amateur Egger; professional rodeo clown. Birmingham, AL

Comments

  • looks wonderful I think I will be trying that one out.
    LBGE And MINI Egg
  • cazzycazzy Posts: 8,808
    Thank you sir!! Can't wait to try it!!!

    :D
    Just a hack that makes some $hitty BBQ....
  • pasoeggpasoegg Posts: 329
    preaching the gospel with that recipe....preach on my brother.....we use the similar recipe.from onelikearock and love it....this is the BOMB!!!!  just do it.....

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

    Winston-Salem, NC

  • Wreckt01Wreckt01 Posts: 28
    will be trying that one
  • travisstricktravisstrick Posts: 4,895
    One of the things on my to do list. Maybe this weekend.
    Be careful, man! I've got a beverage here.
  • JWBurnsJWBurns Posts: 334
    Looks great!

    What's your target finish temp on the loaf?
  • Hogman348Hogman348 Posts: 67
    Looks great! What's your target finish temp on the loaf?
    Finishing temp is 160. 
    Woodstock, GA
  • HuskAusHuskAus Posts: 3
    This one is going on this weekend.  Looks great.  Thanks for sharing.
  • newegg13newegg13 Posts: 231
    Looks great! What's your target finish temp on the loaf?
    Finishing temp is 160. 
    +1


    Amateur Egger; professional rodeo clown. Birmingham, AL
  • trout1trout1 Posts: 95

    At what point do you put the topping on it?  At the beginning of the cook or maybe the last few minutes of the cook?  The meatloaf looks great.  I have been thinking about cooking one on the Egg.

  • OptiontraderOptiontrader Posts: 173
    Looks and sounds great.  I'm going to try it this weekend.
    Brighton, IL (North East of St. Louis, MO)
  • newegg13newegg13 Posts: 231
    I basted the topping at about 1 hour left, then at 30 and 15 minutes. It carmellized really well that way.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • newegg13newegg13 Posts: 231
    Looks and sounds great.  I'm going to try it this weekend.

    Awesome. You wont be dissapointed. Let me know how it works.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • nolaeggheadnolaegghead Posts: 19,819
    Trying to sell the wife on the meatloaf, but she's just not getting excited.  We need to find a fancier name for it, somefin' French like "Boeuf Bourguignon".
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ccpoulin1ccpoulin1 Posts: 390
    I would be up for a fancier name for it as well, except it is like the ultimate comfort food.

    "You are who you are when nobody is looking"

  • stikestike Posts: 15,597
    edited July 2012
    meat loaf is nothing more than a type of Pâté, and vice versa.

    americans have a wonderful way of making fun of french stuff, then doing the same thing and calling it something else


    ed egli avea del cul fatto trombetta -Dante
  • nolaeggheadnolaegghead Posts: 19,819
    What for dinner? 

    We have a delicious pâté en croûte, madam.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • stikestike Posts: 15,597
    only if you do it under pastry though.

    the english have a habit of taking it down a notch, too.  pate en croute is a cornish pastie.  workmen's lunch.

    wasn't til i started curing and flirting with charcuterie that i realized all the pates and so forth are about as unfancy as can be.  it was all about a french farmhouse country wife trying to kjeep all her food going bad after they slaughtered the animal;. 

    some pates will keep at room temp (cool, out of the light) for 5 weeks or so.  this is all pre refrigeration era.  interesting (to me anyway),
    ed egli avea del cul fatto trombetta -Dante
  • nolaeggheadnolaegghead Posts: 19,819
    I'm fascinated by old-word food preservation techniques.   Have a few books on various techniques.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • How much Worcestershire do you use?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • newegg13newegg13 Posts: 231
    Probably about 4-6 strong shakes.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • Gonna try this with a nice bacon weave laid over the top of it.
  • newegg13newegg13 Posts: 231
    Let me know how it works.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • Just finished my first meatloaf and it was good. I used only about 1/2 an onion there was still a little to much for my liking in the meatloaf. I only had 1 lb of ground beef so I used a half of a lb of pork sausage with the ground beef. Overall it was good though. I cooked it to an internal temp of 160 and it took about 3 and 1/2 hours at a target temp of between 250 and 275. Used pecan chips for my smoke. It was much better than any meatloaf I have made in the oven.
    LBGE And MINI Egg
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