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meat loaf

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mo egg
mo egg Posts: 143
edited November -1 in EggHead Forum
can you cook a meatloaf like a fattie? i was going to cook a meatloaf like i did a fattie which turned out great. meatloaf will be ground beef and pork.what temp. do you pull it? and what temp. should you cook it at?
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  • Richard Fl
    Richard Fl Posts: 8,297
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    This works for me. Guess if I rolled it like a fattie it would also be OK.

    Meatloaf, Richard Fl

    I do them on the small indirect at 325-350F about an hour pulled around 150F.


    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




    Procedure:
    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 Fl, 2006/09/05
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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 1,564
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    i've done 'meatloaf' just like a fatty @ 250-270 dome and pulled at 165 and i call them "super fattys" :woohoo:

    24feb07-007.jpg

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  • thebtls
    thebtls Posts: 2,300
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    Mo, look at the meatloaf instructions and results on my blog site...

    http://www.bigtsbge.blogspot.com[/ul]
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • ILL--EGGER
    ILL--EGGER Posts: 478
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    Indirect (with drip pan and platesetter) 350 for 1.5 hours until 155 internal. Won't cook another in a loaf pan or in the oven aagin ;) .
    rawmeatloaf.jpg
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  • RRP
    RRP Posts: 25,890
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    This 1.5 pounder was egged indirect in a wire mesh meat loaf basket at 330° for 90 minutes to an internal temp of 160. Delicious!!!
    IMG_2222.jpg
    Re-gasketing America one yard at a time.
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  • Krusty
    Krusty Posts: 77
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    Ditto on RRP's cooking....330° for 90 minutes to an internal temp of 160. Indirect with a drip pan.

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    Good eats!
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  • thebtls
    thebtls Posts: 2,300
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    It's not a fattie but here is an updated recipe for the BGE meatloaf I just posted.
    [ul]http://bigtsbge.blogspot.com/2008/04/big-green-egg-meatloaf-ii.html[/ul]
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Jeffersonian
    Jeffersonian Posts: 4,244
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    I bookmarked this recipe a few weeks ago. I'm eager to try it. Thanks, Richard.
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