Does your meat loaf ?

Zmokin

RRP said:
 

That's cool! What ever makes your world go around! I offered the recipe that my wife and I happen to love after he asked for it. If you hate the ingredients that's fine! Peace, bro!

Hey, for those who like green icky's go for it.  I know lots of people that love Fajita's and love Philadelphia cheese steak sandwiches, but I won't touch either of them with a 10 foot pole.

I was responding to northGAcock's comment "I am always interested in how folks assemble their compoud items,"  so I was providing him with info on how I assemble my meatloaf.  sorry if you took my comment as an attack upon your recipe, it was not meant to be.

YukonRon

Love this food thread

northGAcock

RRP said:

yo...@northGAcock - my version as promised...

Not the “Not Your Mother’s Meatloaf”, but better!

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

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!

@RRP aka Ron Pratt, Dunlap, IL Going for it later today. Got my basket and ready to rock and roll. Will let you know how it turns out. Gonna have to do some mashed taters as well. Hope you are having a great holliday weekend.