yet another meatloaf recipe

RRP

This recipe was gleaned from one made at a Texas Eggfest in 2004. Somebody named Bob submitted it on Greeneggers. I have made a few modifications myself over the years to our satisfaction. 

INGREDIENTS:
1 pound 80/20 ground chuck
½ pound ground pork
1 T canola oil
½ cup chopped onion
½ cup chopped green pepper
½ cup Panko bread crumbs – Parmesan herb style
1 T Worcestershire
3 cloves diced garlic
1 raw egg
1 tea ground black pepper
½ tea Kosher salt
½ tea Tabasco
¼ tea ground cumin
¼ cup beef stock

Warm the oil in a skillet over medium heat. Add the onion, green pepper and sauté. As it simmers add the ground pepper, salt, cumin, garlic and continue cooking until veggies are softened. Place this into a large mixing bowl. Add the remaining ingredients and mix and mix well with your hands by squeezing through your fingers. Then form your loaf and coat all 6 sides with a favorite rub such as Dizzy Pig Cow Lick. I use a wire basket meatloaf “pan” which allows smoke to reach it on all sides. I then lay 3 pieces of raw bacon on top, dust lightly with the CL rub again.

Set up your BGE to cook indirect by using the plate setter with legs up and grate on top. I also foil my PS to keep the grease from getting the PS too dirty. Shoot for a 330° dome temp and cook to an internal temp of 160°. Typically this will take about 90 minutes. BTW I prefer the taste of cherry wood chips as that smoke seems to “honor” this loaf!

ENJOY!

AintEZbeingme

you have settled my dilemna as to what to cook on the egg this weekend!

RRP

AintEZbeingme said:

you have settled my dilemna as to what to cook on the egg this weekend!

LOL - good! Trust me this is NOT your "Mother's meatloaf!" The loaf has substance to it but it will still need to have some support underneath in case you don't have a wire meatloaf basket.

johnkitchens

That sounds really good Ron!

500

That definately looks like a winner.

StillSmoken

@RRP‌ making your meatloaf for dinner tonight.! I'm excited I've never made meatloaf on the egg.

RRP

I hope you like it as much as we do! Post pictures if you can.

StillSmoken

@RRP‌ I doubled the recipe to have lots of leftovers.

StillSmoken

The piece of bacon in the middle is for quality control tasting towards the end of the cook!!!

RRP

Are you going to cook it in that foil? There may be a lot of hot grease to contend with at the end so be real careful! That's why I like that basket of mine as the grease drains out and doesn't stay in the meat.

StillSmoken

No just for storing Until I put it on the egg. It's in the fridge now. I'm going to put the loaf directly on my cast iron grate and a drip pan with spaces on the plate setter. You think that will be alright Ron? I don't have a basket like yours!

RRP

StillSmoken said:

No just for storing Until I put it on the egg. It's in the fridge now. I'm going to put the loaf directly on my cast iron grate and a drip pan with spaces on the plate setter. You think that will be alright Ron? I don't have a basket like yours!

that will work fine!

StillSmoken

Just put this Pregnant football on the egg with cherry and one chunk of
Pecan.

RRP

That will be good! BTW due to the ingredients you'll find it sticks together and when cold it slices nicely for meatloaf sandwiches or even for reheating. If reheating I have found the best way is to place the slices on top of green beans in a covered pan. By the time the beans are ready to eat the meatloaf has been sufficiently steam heated!

StillSmoken

@RRP‌ thank for all the advice! Can't wait to slice it up! I've been on the road for six days and looking forward to a egged meal!

StillSmoken

Just put a little homemade BBQ sauce in her.

StillSmoken

It's done! Let's go Ducks

Jeepster47

@RRP ... have you cooked this meatloaf in a CI loaf pan? 

We've been trying the missus' normal recipes in the egg.  The loaf pan does restrict the amount of meat exposed to smoke, but since it retains the fluids there isn't a need to cover with bacon.

Hibby

@RRP‌ , one can never have too many different meatloaf recipes. Thanks for posting. This looks like something to try.

RRP

Jeepster47 said:

@RRP ... have you cooked this meatloaf in a CI loaf pan? 

We've been trying the missus' normal recipes in the egg.  The loaf pan does restrict the amount of meat exposed to smoke, but since it retains the fluids there isn't a need to cover with bacon.

No I have not. In fact if you study the recipe there are both elements of substance gluing it together i.e. the raw egg and the bread crumbs but also the grease from the 80/20 chuck, plus the ground pork as well as the bacon on top. The wire basket allows the grease to flavor but run out so the loaf doesn't become soaked and swollen. The wire basket also allows the 360 surround of smoke. BTW the bacon strips? ...well those are extremely tasty for the chef to taste outside so he/she can regain his/her composure after eating some of them outside so when he/she comes back inside with said meatloaf he/she can act surprised when answering the obvious question of "What bacon???"

YEMTrey

My local dealer sells these.  These work well for cooks like meatloaf, goetta, etc.

http://frogmats.com/

StillSmoken

@RRP‌ the meatloaf was fantastic. My plated shot was very fuzzy. I think it might of had something to do with the Tidos.

UrbanForestTurnings

StillSmoken said:

It's done! Let's go Ducks

Looks great. And the meatloaf looks awesome. I see you might be under the weather with the O.J. V.8 spicy works wonders on a cold

ummgood

Can you get away without the bread crumbs?  I am wondering because I am cutting out carbs and was curious what the side effects would be?  Would the loaf fall apart?

jtcBoynton

Both dairy and eggs can be used. Without binders, a meatloaf is a really big burger!!  

RRP

ummgood said:

Can you get away without the bread crumbs?  I am wondering because I am cutting out carbs and was curious what the side effects would be?  Would the loaf fall apart?

It's only one half of a cup of crumbs, but if you have to cut then do since I believe the 1 egg will help "glue" it together.

TCT

Ron, Love the recipe and can't wait to try it. Went to a few of my local Egg/supply places and none had ever heard of the basket, but acknowledged it was a great idea. Where did you get yours??

RRP

TCT said:

Ron, Love the recipe and can't wait to try it. Went to a few of my local Egg/supply places and none had ever heard of the basket, but acknowledged it was a great idea. Where did you get yours??

thanks! The brand I recall is Brinkman and I bought mine on the net from Hawgeyes in IA. I know I've seen it elswhere though.

RRP

RRP said:

TCT said:

Ron, Love the recipe and can't wait to try it. Went to a few of my local Egg/supply places and none had ever heard of the basket, but acknowledged it was a great idea. Where did you get yours??

thanks! The brand I recall is Brinkman and I bought mine on the net from Hawgeyes in IA. I know I've seen it elswhere though.

doesn't look like Hawgeyes carries it anymore, but go to Brinkmann and under outdoor accessories on page 3. It's $14.99. Let's see if Vanilla allows me to post a link to save you the effort! http://www.brinkmann.net/outdoor_cooking/grilling_accessories/outdoor_cooking_accessories.aspx

TCT

@RRP Thanks Ron!

Jellyworm

Hey Guys, I was going to order a basket from Brinkmann plus a $6.99 Shish Kabob set until at check out the shipping was $17.99 to Houston, TX.  I bought the same Brinkmann basket on Amazon for $14.99 but the shipping was ony $6.00.