My plan for my first meatloaf on the egg:
14 oz finely chopped leftover pulled pork
1 lb 90% lean ground beef
1 lb 73% ground chuck
1 cup skim milk
3/4 cup sonny's sweet BBQ sauce
1 cup finely diced vidalia onion
1 cup finely diced red/yellow/orange peppers
1 cup goldfish (ground into crumbs)
1/2 cup classic ketchup baked fries (ground into crumbs)
1/2 tbsp ground pepper
1 1/2 tbsp kosher salt
4 tbsp light brown sugar
I hand mixed for a couple minutes, until completely blended.
I made two loaves hand shaped into rectangular bricks
Placed in fridge uncovered until I am ready to cook around 3:30
Here is my plan for the cook:
Stabilize egg at 250 dome
Before putting the meatloaf in the egg, I am gonna lightly coat with yellow mustard and sprinkle on rub.
I am going to use Oakridge Competition beef and pork.
I am going to cook the loaves for about 2 hours or until internal temp hits 165.
I may then brush on some BBQ sauce and put back in for 10 minutes; then, pull, rest for 10-15 minutes under foil, slice and serve.
Notes: I went with what I had laying around. I was out of bread crumbs, so I used the goldfish and baked fries. I didn't want to use all 73% chuck and have it be too fatty, so I mixed in equal parts 90% lean beef. I just happened to have a half gallon of Sonny's BBQ, so I used that. I wanted to use up the peppers, so I put some of those in. I also pulled the temp for the cook outta thin air, so in summary, YMMV.
How does the cook portion sound so far?
Some pics of the process so far:
My choice for crumbs:
leftover pork finely chopped:
loaves on the sheet pan I plan on keeping them on there for the first hour and then flipping them right onto the rack with the pan underneath for drips: