Meat Loaf recipe - request

GATABITES · May 2014

I have a couple lbs of fresh ground chuck from the butcher. He said I would be satisfied with the fat content in the grind. I haven't smoked a meat loaf on the egg yet and I dont want to ruin the cook. I was figuring bell pepper, onion, and rub. But im not sure if i need bread crumbs, egg etc. for binding. I figured that the eggheads would steer me in the right direction.

Any help on a knock out recipe would be awesome. Im sure i will have to run to the store.

SmokeyPitt · May 2014

I have only done it once and I used this recipe:

http://allrecipes.com/recipe/melt-in-your-mouth-meat-loaf-2/

I really need to do it again- it was excellent. I made it into Meatloaf Wellington.

hondabbq · May 2014

This was one of the first things I did on the egg. Here is what I did.

2.25 lbs ground beef

5 oz grated cheese

2 eggs

1/2 cup crushed and flavored croutons ( I used the ones we make at my work)

1 tsp salt

1 tbsp. pepper

2 tbsp. jalapeno minced

1 tsp onion soup mix.

350 indirect until done.

buzd504 · May 2014

I've done this one, and it came out great.

http://www.foodnetwork.com/recipes/alton-brown/smoked-party-meatloaf-recipe.html

SenecaTheYounger · May 2014

My only tip is to lose the pan, and truly do a loaf of meat indirect, on the grid with a drip pan under it. Or do it in a roasting pan up on a grid).

nolaegghead · May 2014

What young seneca said ^^

Meatloaf can be as simple as ground meat and a binder, typically eggs. Everything else is spice/seasonings. The bread crumbs, croutons, grain products and other starches are meat extenders - they make more loaf with less meat. Play around...you don't need a recipe to get good results.

fishlessman · May 2014

theres no need for a recipe, last one i made was a couple pounds beef, an onion and pepper chopped fine, some worcestershire sauce, some bread crumbs, some dried onion flakes, an egg. fluff it up altogether and make a loaf and cook at 325/350. i dont like smoke so i shoot for a clean fire. rack over pan, in the pan as a loaf, spread out flat like a brownie on a cookie sheet, its all good to me. this was my last one

and on a rack

cooked like a brownie, makes good sandwiches that hold together well for the next day

and thin slice deli meatloaf

this one was velveeta stuffed with stewed tomatoes grilled over the pan then dropped into the casserole with the tomatoes

and this one i lost my mind with, raisins, pine nuts, feta?

)