Meatloaf is on!

TexanOfTheNorth

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.

Made a bacon weave to wrap the loaf

Formed my loaf on the bacon weave

Rolled and ready for the egg

On the egg

grege345

Awesome just awesome. I want to try this as well. What meatloaf recipe did u use?

GATABITES

thats looks good coach! direct/indirect? 

Chris_Wang

Yes please!

EggNorth

Wow, that looks great so far ... looking forward to final pictures.  Any problems with bacon fat dripping?

hapster

Can't wait to see how this turns out!

TexanOfTheNorth

GATABITES said:

thats looks good coach! direct/indirect? 

Direct @ 350*. Took about 1 3/4 hrs. to reach IT of 160*

grege345 said:

Awesome just awesome. I want to try this as well. What meatloaf recipe did u use?

TexanOfTheNorth

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.

TexanOfTheNorth

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.

EggNorth

Now that's a meatloaf and a fine looking meal - vegetables in there to balance the meal.

jfm0830

BACON!! Mmmmmm I love, love, love smoked meatloaf. You sir have taken it to a different level. Nicely done!!

Jim

TexanOfTheNorth

@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.

NibbleMeThis

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.

grege345

Ty @TexanOfTheNorth bookmarked and will be doin next weekend !!

johnmitchell

Absolutely the bomb..That is amazing... 

RAC

Nicely done!

itsmce

I've cooked meatloaf on the egg before, but not with so much bacon.  Next one, I'll try the bacon weave.  Looks wonderful.

TexanOfTheNorth

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.

Mickey

Aw Hell that looks good. Wow