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Good Eats
Good Eats Posts: 136
edited November -1 in EggHead Forum
Meatloaf recipe for the Egg... haven't really ever liked it but the older I get the more my tastes change... wife has been buying store bought frozen meatloaf and I can't get enuff of it... I guess now is the time to try it on the egg... heck it can only make it better... so please post your favorite meatloaf recipe for me to try. TIA.
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  • Unknown
    Unknown
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    GoodEats,
    We like this one.[p]Meatloaf, Richard

    I recently did one on the small indirect at 325-350F about an hour pulled around 150F.
    [p]***** 2 Meatloaves*****
    2 Lbs. Ground Chuck
    2 Lbs. Ground Round
    3 Whole Eggs
    1 Large Vidalia Onion, Chopped Medium
    10-15 Saltine Crackers, Crushed
    1/2-3/4 Cup Spicy Ketchup
    1/2-3/4 Cup Grated Parmesan Cheese
    2-3 Tbs. Dijon Mustard
    1-2 Cups Pepper Ridge Farms Herbed Seasoning Stuffing
    1-1 1/2 Pkg. Lipton Onion Soup Mix
    Coarse Peppermill Black Pepper, to taste
    3-4 Strips Bacon, Optional
    *****Sauce, 1 Meatloaf*****
    1 Cup Spicy Ketchup
    1/4 Cup Dijon Mustard
    1/2-3/4 Cup Brown Sugar, Packed
    2-3 Tbs. Balsamic Vinegar
    1 Cup Parmesan Cheese, Grated
    Ground Pepper to taste




    1 The meat recipe makes 2 nice 10 inch diameter loaves and they are about 1 1/2 - 2 inches thick. The sauce is for one meatloaf. The meat recipe may be halved or the other loaf frozen, which is what I do.
    2 When mixing the meat and other ingredients, mix about 1/3 saltine crackers and 2/3 Pepper Ridge stuffing, do in 1/4 -1/2 cup portions so as not to dry out the mixture.
    3 If using the bacon, lay on top of loaf and then cover with the sauce at the beginning of the cook. I cook over a rack that has a grease catch pan underneath and there by avoid having to deal with removing the grease from a normal loaf pan.
    4 You want the sauce to be thick. if necessary thin with water or more vinegar. Slather all over! Nice to have a little sauce left over, to serve with. Play with the ratios of ketchup and mustard until you reach a point that makes you happy. Enjoy!!


    Yield: 2-2 Pound Loaves

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard, 09/05/06


    [p]
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  • KYGran
    KYGran Posts: 18
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    GoodEats,
    I tried this one and it is really good. It came from Eggfest 2004[p]$ydney's Meatloaf
    Ingredients
    for each pound of burger (she uses 80%lean)
    1 egg
    1/8 cup (approx) progresso italian bread crumbs (she doesn't
    measure, she goes by look/feel)
    diced onion
    Procedure
    Mix it up into a loaf, put some ketchup on top (she does her 'S' for Sydney)
    Have the egg at 350 with grid on top of inverted plate setter. . .
    Put the loaf right on the grid
    Depending on the size of your meat loaf, 1 to 1 1/2 hours till about 150 internal (we like
    it in the medium well range - you cook to your own taste).. .
    (I put my loaf in a disposable loaf pan instead of right on the grid.)
    Recipe Source
    Author: Spawn of Mad Max (Sydney)
    Source: Posted by mad max beyond eggdome on May 11, 2004[p]Here is another I found somewhere but I have not tried.
    BBQ Meatloaf
    • 1 lb ground beef • ½ tsp dry mustard
    • ½ lb ground pork • ¼ tsp freshly ground black pepper
    • 1 Cup italian bread crumbs • ¼ tsp sage
    • 2/3 Cup milk • 1 Clove garlic, crushed
    • 1 egg • ¾ tsp Dizzy Pig Cowlick Steak Rub
    • 1 small onion, chopped (about 1/4 cup) • Ketchup, for brushing
    • 1 Tbs Worchestershire sauce
    • 1 ½ tsp salt
    Preparation Directions:
    • Preheat cooker to 350° with indirect setup.
    • Add cherry wood (I use several large chunks).
    • Mix all ingredients together in a bowl.
    • Shape mixture into a loaf and put into an ungreased loaf pan, 9x5x3 inches.
    • Brush top with ketchup and sprinkle with more Cowlick Rub.
    Cooking Directions:
    • Once cooker is stable, smoke for 1.5 hours until done.
    • When meatloaf is done, remove from loaf pan and let sit for 5 minutes before serving.

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  • egret
    egret Posts: 4,170
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    Rachard,
    1-2 cups of stuffing!!?? Good Lord, son, how are we to know what to do here? And, spicy ketchup!? You have to remember I live in the country! We can't get stuff like that in these parts. I asked my grocery store manager where the currants were last week and he told me to look over there by the batteries..........
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  • Richard
    Richard Posts: 698
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    egret,
    Sounds like the southern egrets need to fly north with a care package??

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  • egret
    egret Posts: 4,170
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    Don't do it, Richard...Bless you, son! You've already sent way more than anyone deserves, and, it's very much appreciated my friend!
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  • Richard
    Richard Posts: 698
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    egret,[p]Looking at your travel schedule, you never stay home long enough to enjoy. LOL

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  • Big Daddy - OCT
    Big Daddy - OCT Posts: 101
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    GoodEats,[p]I keep meaning to get one of the meatloaf baskets that some kind egger keeps showing pictures of. I think it would really be great. You'll have to scroll down towards the bottom to see it.

    [ul][li]Meatloaf Basket[/ul]
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