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Meatloaf is on!

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TexanOfTheNorth
TexanOfTheNorth Posts: 3,951
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.
____________________
Aurora, Ontario, Canada
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  • grege345
    grege345 Posts: 3,515
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    Awesome just awesome. I want to try this as well. What meatloaf recipe did u use?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • GATABITES
    GATABITES Posts: 1,260
    edited March 2014
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    thats looks good coach! direct/indirect? 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    Yes please!

    Ball Ground, GA

    ATL Sports Homer

     

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  • EggNorth
    EggNorth Posts: 1,535
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    Wow, that looks great so far ... looking forward to final pictures.  Any problems with bacon fat dripping?
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • hapster
    hapster Posts: 7,503
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    Can't wait to see how this turns out!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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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
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    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
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    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
    · Share on FacebookShare on Twitter
  • EggNorth
    EggNorth Posts: 1,535
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    Now that's a meatloaf and a fine looking meal - vegetables in there to balance the meal.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • jfm0830
    jfm0830 Posts: 987
    edited March 2014
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    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited March 2014
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    @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
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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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.


    Knoxville, TN
    Nibble Me This
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  • grege345
    grege345 Posts: 3,515
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    Ty @TexanOfTheNorth bookmarked and will be doin next weekend !!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • johnmitchell
    johnmitchell Posts: 6,571
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    Absolutely the bomb..That is amazing... 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • RAC
    RAC Posts: 1,688
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    Nicely done!

    Ricky

    Boerne, TX

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  • itsmce
    itsmce Posts: 410
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    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    NibbleMeThis said:
    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
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  • Mickey
    Mickey Posts: 19,674
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    Aw Hell that looks good. Wow
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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