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Meatloaf is on!

TexanOfTheNorthTexanOfTheNorth Posts: 2,750
edited March 2014 in Beef
Just got my meatloaf on the BGE for tonight's dinner, I'm expecting about an 1 1/2 hr. at 350* raised; but, who knows, we'll eat when it's ready!

Mixed up my meat.

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Made a bacon weave to wrap the loaf


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Formed my loaf on the bacon weave


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Rolled and ready for the egg


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On the egg


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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada
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Comments

  • grege345grege345 Posts: 2,411
    Awesome just awesome. I want to try this as well. What meatloaf recipe did u use?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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  • GATABITESGATABITES Posts: 949
    edited March 2014
    thats looks good coach! direct/indirect? 
    XL BGE 
    Joe JR 
    Reisterstown, MD
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  • Chris_WangChris_Wang Posts: 1,253
    Yes please!

    Ball Ground, GA

    ATL Sports Homer

     

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  • EggNorthEggNorth Posts: 475
    Wow, that looks great so far ... looking forward to final pictures.  Any problems with bacon fat dripping?
    Cambridge, Ontario - Canada
    LBGE (2010)
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  • hapsterhapster Posts: 6,017
    Can't wait to see how this turns out!
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  • GATABITES said:
    thats looks good coach! direct/indirect? 
    Direct @ 350*. Took about 1 3/4 hrs. to reach IT of 160*imageimageimage
    grege345 said:
    Awesome just awesome. I want to try this as well. What meatloaf recipe did u use?

    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • grege345 said:
    Awesome just awesome. I want to try this as well. What meatloaf recipe did u use?
    Can't find the link right now. I'll type the recipe in in the morning.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • EggNorth said:
    Wow, that looks great so far ... looking forward to final pictures.  Any problems with bacon fat dripping?
    No. I thought there would be but it really was not a problem at all. I did a raised direct set-up.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • EggNorthEggNorth Posts: 475
    Now that's a meatloaf and a fine looking meal - vegetables in there to balance the meal.
    Cambridge, Ontario - Canada
    LBGE (2010)
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  • jfm0830jfm0830 Posts: 903
    edited March 2014
    BACON!! Mmmmmm I love, love, love smoked meatloaf. You sir have taken it to a different level. Nicely done!!

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    edited March 2014
    @grege345 - Here's the recipe:

    Brown Sugar Ketchup Glaze:
    1/2 cup ketchup
    4 tbsp brown sugar
    4 tsp vinegar (any type but I use apple cider vineger)

    Meat Loaf:
    2 tsp vegetable oil
    1 medium onion, chopped
    2 garlic gloves, minced
    2 large eggs
    1/2 tsp dried thyme
    1 tsp salt
    1/2 tsp ground black pepper
    2 tsp dijon mustard
    2 tsp worcestershire sauce
    1/4 tsp hot sauce
    1/2 cup milk
    2 lb. ground beef (the actual recipe calls for 1 lb. ground chuck, 1/2 lb. ground pork and 1/2 lb. ground veal)
    2/3 cup crushed saltine crackers

    For the glaze, mix all ingredients in a small pan and set aside.

    For the meatloaf, heat oil in skillet and add onion and garlic. Saute until softened and set aside to cool. Mix eggs with s&p, thyme, mustard, worcestershire sauce  and milk. Add to meat along with onion and garlic until fully blended.

    I actually only used about 1/2 cup of milk for this one as I did not want the meat to be too wet. Mine held up really well when I formed it into a loaf and the bacon weave added some additional "support".

    I turned the loaf about every 1/2 hour and started using some of the glaze after the first hour of the cook; just brushing it on the top side of the loaf. You may want to make extra glaze, and warm it up a bit, to put on the meatloaf slices when they're served.

    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • NibbleMeThisNibbleMeThis Posts: 2,246
    That looks like it will be great.

    Best part of meatloaf is doing a sandwich the next day (or at 2 in the morning) with the leftovers, sourdough bread, and cheese.


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  • grege345grege345 Posts: 2,411
    Ty @TexanOfTheNorth bookmarked and will be doin next weekend !!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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  • johnmitchelljohnmitchell Posts: 1,403
    Absolutely the bomb..That is amazing... 
    Greensboro North Carolina
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  • RACRAC Posts: 1,290
    Nicely done!

    Ricky

    Spring, TX

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  • itsmceitsmce Posts: 217

    I've cooked meatloaf on the egg before, but not with so much bacon.  Next one, I'll try the bacon weave.  Looks wonderful.

    Large (sometimes wish it were an XL) in KS
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  • That looks like it will be great.

    Best part of meatloaf is doing a sandwich the next day (or at 2 in the morning) with the leftovers, sourdough bread, and cheese.


    Just ate a leftover piece for lunch; maybe even better than Saturday dinner as the smoke flavor is now more pronounced.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • MickeyMickey Posts: 15,447
    Aw Hell that looks good. Wow
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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