Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Meatloaf Recipe

WudEyeDooWudEyeDoo Posts: 201
edited 1:32AM in EggHead Forum
I had a few people ask for the recipe I used to cook meatloaf at the Texas Eggfest this past weekend. I got this recipe from Mike Harmon on the Outdoor Home website. I have made just a couple modifications, but pretty much stuck with his original recipe since it's so good. Also, I usually make a double batch and divide it into 3 loaves. I freeze the 2 extra to cook some other time.[p]2 lbs ground beef
1 lb ground pork
1 TBS canola oil
1/2 cup minced onion
1/2 cup chopped green or red pepper
1 cup bread crumbs
2 TBS Worchestershire
3 cloves minced garlic
1 egg
1 tsp ground black pepper
1 tsp Kosher salt
1 tsp Tabasco
1/2 tsp ground cumin
1/2 cup beef stock[p]Warm the oil in a skillet over medium heat. Add the onion, and bell pepper and saute. As it's sauteing, add the pepper, salt, cumin, garlic and continue cooking until veggies are softened. Put the veggies into a large bowl. Add the rest of the ingredients and mix well with your hands. Then mound the mixture to form your meatloaf. When doing a double batch, this makes 3 good sized meatloafs. I then sprinkle a liberal amount of Montreal Steak Seasoning on all sides of the meatloaf. I'm sure other rubs would work just as well.[p]I have one of those wire mesh meatloaf pans, which is great beacuse smoke gets in from all sides. Use one of those or something that will allow smoke to hit the meat top to bottom.[p]Cook indirect at about 330 degree dome temp. You will need a drip pan. I have used Jack Daniels wood chips and that is awesome smoke for a meatloaf. I have used hickory vs. the J.D. with good results also. Cook to an internal temp of 160 degrees. It takes about an hour and a half. Let sit for 10 minutes and serve. [p]Try it! I think you will like it.[p]Bob


  • GrumpaGrumpa Posts: 861
    WudEyeDoo,[p]Thanks so much for the good looking recipe. I'll be trying this one soon.[p]Bob

  • StubbyQStubbyQ Posts: 156
    You the man! Thanks for sharing. Wife fixed a big (4.5 lbs) tonight and I got to cooked it. Took 3 hrs to get it to 160°. It was good but not as good as yours. One of her secret ingredients did not agree with me. If she would have just left that particular spice out it would have been fine. She liked it however and I guess that's what counts. Nice smoke ring from the Hickory I used.
  • ChubbyChubby Posts: 2,956
    WudEyeDoo,[p]Thanks for the recipe!!! It was one of the weekend's high points for me!![p]The spouse thinks I've lost it...I come home raving about Meat loaf!!![p]It enjoyed getting to put a face on your name! [p]"Eat heavy....Dress cool"!![p]Evans[p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • WudEyeDooWudEyeDoo Posts: 201
    You didn't waste any time jumping on that recipe!

  • WudEyeDooWudEyeDoo Posts: 201
    It was great to meet you. Hope to see you next year.

  • WudEyeDooWudEyeDoo Posts: 201
    When you try it, I will be curious to hear your opinion.

  • Aussie_HughAussie_Hugh Posts: 79
    WudEyeDoo,[p]I do not have one of those baskets you talk about. Although not as effective for smoke effect would a loaf tin be satisfactory?[p]Thank you,

Sign In or Register to comment.
Click here for Forum Use Guidelines.