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Friday Night Meatloaf

Dredger
Dredger Posts: 1,468
in Beef
Felt like a meatloaf night. 350 raised indirect till it hit160. Sides fried okra and mashed potatoes. Didn't get a plated shot because the household was hungry and impatient.






Large BGE
Greenville, SC
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Comments

  • Dobie
    Dobie Posts: 3,446
    Good comfort food right there, I would have destroyed that. Did you get some smoke flavor inthe loaf? 
    Jacksonville FL
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  • Dredger
    Dredger Posts: 1,468
    Thanks, @Dobie. Yep, we're all about comfort food here. Not a lot of smoke in this one. I usually like a bit of mesquite, but hubby wanted straight up lump this time. Go figure. It was really good anyway.
    Large BGE
    Greenville, SC
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  • SGH
    SGH Posts: 28,876
    Awesome cook sister. I love making meatloaf on the smoker. Its one of my favorites. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
    Looks to be delicious!  Great cook!
    Sandy Springs & Dawsonville Ga
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  • Dredger
    Dredger Posts: 1,468
    Thanks, guys. I appreciate that. The egg makes everything better.
    Large BGE
    Greenville, SC
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  • SciAggie
    SciAggie Posts: 6,481
    @Dredger That looks great. Meatloaf is something I want to make soon. About how long does it take to cook?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,876
    Dredger said:
    Thanks, guys. I appreciate that. The egg makes everything better.
    You are more than welcome sister. Question if I may. Do you ever make stuffed meat loaf?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    @SciAggie this one finished at a little over an hour. It was made with 2 lbs. of ground beef. If you are going to use 3 lbs., it'll take about an hour and a half. Love that Maverick for constant temp monitoring.
    Large BGE
    Greenville, SC
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  • SciAggie
    SciAggie Posts: 6,481
    Dredger said:
    @SciAggie this one finished at a little over an hour. It was made with 2 lbs. of ground beef. If you are going to use 3 lbs., it'll take about an hour and a half. Love that Maverick for constant temp monitoring.
    Thanks!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Dredger
    Dredger Posts: 1,468
    Do you ever make stuffed meat loaf?

    @SGH, absolutely, but I was running short on time on this one. I often stuff with cheese and refrigerate it for a couple of hours before grilling. I adjust spices depending on whether or not I want an Italian style with oregano, garlic, thyme, and basil then use freshly grated mozzarella to stuff. Nothing better than that with a side of fettuccine Alfredo. If I am going to serve with mashed potatoes, I go with cheddar and different spices. Many good things can be "hidden" in a meatloaf. The more cheese, the better.


    Large BGE
    Greenville, SC
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  • rmercier
    rmercier Posts: 212
    Yum!
    LBGE in Northern VA
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  • SGH
    SGH Posts: 28,876
    Dredger said:
     The more cheese, the better. 

    Amen sister^^^^^^^^^^. I concur 100%. Cheese makes everything better and the more the better. Again, great cook. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • six_egg
    six_egg Posts: 1,112
    I love Meatloaf. Some many option and ways to go with it. I might try some of this bacon rub I got in the next one I try.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • Dredger
    Dredger Posts: 1,468
    Oooh got a link for that bacon rub? Sounds great. I used Penzey's Mitchell Street and Fox Point among other things in the mix and dusted with Montreal Seasoning. Meatloaf is really a versatile dish.
    Large BGE
    Greenville, SC
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