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I just cooked my first meatloaf on the egg. I cooked it with plate setter legs up at 350. I used some mesquit chip and cooked for 1 1/2 hours. It turned out great and had a nice smoke flavor to it. The picture looks like there is a crust around the meatloaf but that is just the way it cooked.
Gulf Coast FL


  • shtgunal3shtgunal3 Posts: 3,967
    I love egged meatloaf. Good job Greg.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • nolaeggheadnolaegghead Posts: 24,226
    Nice - try popping it out of the cooking tray and cooking it right on the'll get a smoke ring and more smoke flavor. 
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • mokadirmokadir Posts: 115
    Nice - try popping it out of the cooking tray and cooking it right on the'll get a smoke ring and more smoke flavor. 

    Couldn't agree more. Make a loaf without a pan and you'll never go back. 360 degrees of awesome crusty goodness.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • grEGGorysgrEGGorys Posts: 168
    I will try next time without a pan. I would never have thought of that. It sounds great. Thanks.
    Gulf Coast FL
  • GriffinGriffin Posts: 7,613
    Mmmm...bbq meatloaf. Can't beat that.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • gpsegggpsegg Posts: 410
    Also, we make it on a plank raised direct at 350......(plank acts as indirect piece)....excellent and easier to handle in and out of BGE . Also makes a nice presentation.
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • grEGGorysgrEGGorys Posts: 168
    I have planks and may try both a small planked one and also one right on the grate. This way I can compare the difference.
    Gulf Coast FL
  • gpsegggpsegg Posts: 410
    Go for it.....have fun!
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • Great lookin meatloaf.  Leftovers are usually even better.

    Got this tip from somebody on here.  Line your pan with celophane, put in the meatloaf mixture and refridgerate it for a few hours.  Pops out of the pan easy and it really helps it to hold its shape.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • grEGGorysgrEGGorys Posts: 168
    This is why this forum is so great. There are so many good tips and recipes to help cooks of all levels. I learn something different every day.
    Gulf Coast FL
  • ChubbsChubbs Posts: 6,841
    I form mine in the loaf pan, throw in fridge to firm up, then plop it upside down on top of a cedar plank, then on the egg.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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