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BBQ Meatloaf

bcranbcran Posts: 37

Started with the recipe found here and improvised a little bit:

http://eggheadforum.com/discussion/1150099/al-s-egged-meatloaf#latest


Turned out excellent.  Wife said it was the best she's ever had.  I would agree.  Tender but firm, nice little crust on the outside and GREAT flavor.  Best part was the meatloaf sandwich I had for lunch today! 


BBQ Meatloaf: 

2 lbs. ground beef (80/20)

1 cup milk

1 egg

1 package Stove Top Stuffing

½ can diced tomatoes

 

Favor with (or your preference):

Lawry’s seasoned salt

Lawry’s seasoned pepper

Garlic powder

Minced onion flakes

 

Combine all ingredients, form into a loaf in a foil pan, sprayed with Pam.

Sprinkle with rub of your choice, I used the BGE Down and Dizzy

Drizzle with your choice of BBQ sauce, I used Big Daddy’s Mild (http://www.bigdaddysbbq.net/sauces.aspx)

 

Cook at 375-400 indirect, plate setter legs up with grid, to 165 internal temp.  Took about 45 minutes.

Temp got a little high on me while we were putting the baby to bed, was shooting for 375.

 
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Comments

  • MickeyMickey Posts: 16,028
    That is really nice and NOTHING is better than next day meatloaf sandwiches.  Just for grins the next one if will hold togather lose the pan or after about 20/30 min in pan take out if holding togather so can get that crusted all the way around.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Looks delicious.  Love BGE meatloaf, leftovers are just as good.  Somebody mentioned awile back to form your meatloaf and put it in the fridge for a few hours and it will hold it's shape better out of the pan.  It's worked for me.  This might be on the weekend menu plan.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • tazcrashtazcrash Posts: 1,851
    Mickey said:
      Just for grins the next one if will hold togather lose the pan or after about 20/30 min in pan take out if holding togather so can get that crusted all the way around.
    +1, wont go back to a pan after doing that.

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • hondabbqhondabbq Posts: 1,063
    Line your pan with plastic wrap and form your loaf. Put it into the fridge for a bit and then onto the grill. PS take off the plastic wrap.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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  • bcranbcran Posts: 37
    edited June 2013
     tazcrash said:
    Mickey said:
      Just for grins the next one if will hold togather lose the pan or after about 20/30 min in pan take out if holding togather so can get that crusted all the way around.
    +1, wont go back to a pan after doing that.



     Good call, will definitely try that next time! 
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