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My take on meatloaf for tonight's dinner

jimreed777jimreed777 Posts: 277
edited October 2012 in EggHead Forum
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
2 eggs
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:


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