Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First meatloaf

bhuggbhugg Posts: 229
edited April 2013 in EggHead Forum
I was inspired by @Griffin to smoke my first meatloaf. After a quick run to Tom Thumb, I was ready to go. 1lb 80/20 mixed with 1lb 93/7 Sautéed onion and celery Italian seasoned croutons Wheat bread 2 eggs Extra sharp cheddar Worcestershire sauce Tabasco chipotle Salt and pepper Slap Yo Mama (my favorite seasoning) Garland Jacks BBQ sauce/ketchup on top 400* with plate setter legs down. Jack Daniels oak barrel wood chips. I put so much thought into the meatloaf, I didn't even think about sides, so I just warmed-up a can of corn. Not to brag or boast, but it was by far the best meatloaf I have ever eaten. Here are a few pics.
Large BGE Dallas, TX


  • SmokeyPittSmokeyPitt Posts: 9,698
    That looks great!  Bragging and boasting is welcome.   I would be surprised if you told me it wasn't the best meatloaf you ever had ;).   

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • caneggercanegger Posts: 540
    Can't beat meatloaf off the egg. Looks good
  • Austin  EggheadAustin Egghead Posts: 3,834
    Nice. Meatloaf on the egg is a winner
    Large, small and mini now in Rowlett Tx
  • SteveWPBFLSteveWPBFL Posts: 1,316

  • Solson005Solson005 Posts: 1,911
    Meatloaf on the egg is so good!  =P~

    Your recipe sounds great! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • tazcrashtazcrash Posts: 1,852
    Good looking loaf, but I would only do 1 thing different. If the loaf can stand on it's own, don;t use foil so you get a good crust all around. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • bhuggbhugg Posts: 229
    edited April 2013
    @tazcrash, the foil was to keep the drippings on the plate setter and to keep it from sticking.  I could wrap the plate setter next time to protect it, but how would you keep it from sticking to the grate?
    Large BGE Dallas, TX
  • MickeyMickey Posts: 18,515
    Not to brag or boast............. Why the hell not, looks good.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tazcrashtazcrash Posts: 1,852
    I've made 3 so far. 1 on the SS, 2 on the CI. Maybe it's the oil I put down on the grate, maybe the fat content, but I didn't have that problem. 

    FWIW, I use a drip pan under the loaf. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • gpsegggpsegg Posts: 410
    Let me suggest forming and cooking the meatloaf on a wood plank with the plank serving as the indirect tool. Outstanding! 400 degrees for about an hour to internal temperature of 170.
    Palm Beach Gardens, Fl and Blairsville, Ga.
Sign In or Register to comment.
Click here for Forum Use Guidelines.