Meatloaf?

dmchicago

How are we not posting meatloaf recipes?!

Ozzie_Isaac

dmchicago said:

How are we not posting meatloaf recipes?!

I posted one, but it was a little insensitive for a stand alone post.

caliking

Punch "meatloaf eggheadforum" into the googlz, and see what ya get.

I was looking for tips a few months ago, and there were a whole bunch of meatloaf threads to peruse. 

paqman

Muffin Tin Meatloaf with Babybel (cheese)

JohnInCarolina

caliking

paqman said:

Muffin Tin Meatloaf with Babybel (cheese)

This guy knows how to meatloaf. 

Ozzie_Isaac

caliking said:

paqman said:

Muffin Tin Meatloaf with Babybel (cheese)

This guy knows how to meatloaf. 

Is a muffin really a loaf though?. I mean, it looks amazing, but semantics is important.

caliking

Ozzie_Isaac said:

caliking said:

paqman said:

Muffin Tin Meatloaf with Babybel (cheese)

This guy knows how to meatloaf. 

Is a muffin really a loaf though?. I mean, it looks amazing, but semantics is important.

Is tomato a fruit, or a vegetable? This has bacon AND cheese in it. I do not care what we call it. 

billyray

Here’s what you need.

3 lbs. of your favorite ground meat. I used the Wild Fork mix of beef, pork & veal.

½ med. onion, minced

½ med. green bell pepper, minced

1 small Jalapeno pepper, minced (optional)

4 to 5 eggs

1-1/2 stacks of Ritz crackers

¼ c of grated Parmesan cheese

1/3 c of your favorite bbq rub

¼ c Worcestershire sauce

 1/2 c of your favorite bbq sauce for the final topping

In a large bowl mix all the ingredients. It’s best to use your hands for this, as a spoon does not work as well. 

 

Cook uncovered on your grill with the top down @ 250-275. I use a ¼ sheet pan, so more area is exposed to smoke. It will probably take 2 to 2-1/2 hours or so to get to an internal temp. of 170-175. I put the sauce on about 15 minutes before it’s done to let the sauce set. I’ve also cooked at 350 and that finishes in about 1-1/2 hours.

Modified from Texasbbqrub company

lousubcap

@billyray - great to see you posting again.  Returned strong with that recipe and pics.  

gonepostal

I was expecting a different Meatloaf.

Or maybe I was not!

4TheGrillOfIt

Weber Grills sent out a meatloaf recipe yesterday:

https://www.usnews.com/news/business/articles/2022-01-21/weber-grills-apologizes-for-ill-timed-meat-loaf-recipe-email

Ozzie_Isaac

4TheGrillOfIt said:

Weber Grills sent out a meatloaf recipe yesterday:

https://www.usnews.com/news/business/articles/2022-01-21/weber-grills-apologizes-for-ill-timed-meat-loaf-recipe-email

Ooofff.  Amazing timing.  Not sure if amazingly bad or amazingly good.  Supposedly sent before news broke about the legend Meatloaf.

Legume

I think his best work was Fight Club.

caliking

once again, it is confirmed that I live under a rock.

Ozzie_Isaac

caliking said:

once again, it is confirmed that I live under a rock.

I rather liked your matter of fact response on how to use the search function for Meatloaf recipes.

caliking

Ozzie_Isaac said:

caliking said:

once again, it is confirmed that I live under a rock.

I rather liked your matter of fact response on how to use the search function for Meatloaf recipes.

that "matter of fact response" was actually the whooshing sound over my head

RRP

Here's one of mine. I use a wire mesh meat loaf basket which allows 360º smoke plus the grease to escape. Pretty tasty!

RRP

Our favorite recipe - though this name is used thousands of times this is a terrific one for the BGE!

Not Your Mother’s Meatloaf

The original recipe was gleaned from one made at a Texas Eggfest in 2004 though I have made several modifications to it over the years to our satisfaction. The most recent is the addition of anchovies! Ron Pratt, Dunlap, IL

Ingredients:

1 pound 80/20 ground chuck

½ pound ground pork

4 strips of bacon

4 anchovies 

1 T oil from the anchovies tin

½ cup chopped onion

½ cup chopped green pepper

½ cup Panko bread crumbs – Parmesan herb style

1 T Worcestershire

4 cloves diced garlic

1 raw egg

2 tea Gochujang

1 tea ground black pepper

½ tea kosher salt

½ tea Tabasco

¼ tea ground cumin

¼ cup beef stock

In large skillet slow fry 4 strips of bacon to semi-cooked, but still limp. Remove bacon and set aside. Add 1 T of the oil to the bacon grease and add anchovies, onion, green pepper and sauté all the while stirring and mashing the anchovies into a paste and thoroughly mixing.  As it simmers add the ground pepper, salt, cumin, garlic and continue cooking until veggies are softened. 

Meanwhile slice and dice the bacon strips into small pieces. Don’t worry if they are undercooked to your liking as they will finish cooking inside the meatloaf. Besides if the bacon is crisp to start with they will become hardened, unpleasant surprise nuggets inside the loaf!

Pour the skillet contents into a large mixing bowl. Add the remaining ingredients and mix and mix well with your hands by squeezing repeatedly through your fingers. (HINT: wear disposable plastic gloves!) Then form your loaf. Trust me - with the bread crumbs and egg binder this will be a solid loaf when thoroughly mixed! Place the loaf on top of waxed paper which is sitting on a cutting board. That way you will be able to coat the ends, sides and one top with a favorite rub such as Dizzy Pig Cow Lick. You can then flip the loaf and coat the final side.

I use a wire meatloaf basket, which allows smoke to reach it on all sides, but you may want to use a small oven proof flat pan or even a “pizza pan” which has holes.

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 chunks as that smoke seems to “honor” this loaf!

ENJOY!

Revised…again…7-16-18

kl8ton

@RRP

Do you have a pdf of all your recipes?  You've worked on them for a long time and diligently update with any changes.  

RRP

kl8ton said:

@RRP

Do you have a pdf of all your recipes?  You've worked on them for a long time and diligently update with any changes.  

No, in fact most of mine are either hand written, or print outs of someone else’s with my changes crossed over or scribbled in the margins. The only times I typed them up was when I would be serving them at the BGE cooking classes I taught for 9 years. 

The Cen-Tex Smoker

Legume said:

I think his best work was Fight Club.

I watched it last night and must agree. 

Botch

..
 

MasterC

lkapigian

RRP said:

Here's one of mine. I use a wire mesh meat loaf basket which allows 360º smoke plus the grease to escape. Pretty tasty!

WoW Brisket Like Bark 

UncleKeith

Tried this one last week with a couple tweaks. It got good reviews 

https://youtu.be/R_t_7CFO5VM

MasterC

The one I  still need  to best. It was delicious bacon wrapped 

Ozzie_Isaac

I like the simple recipes.  Meat loaf should be a simple comfort food.  Some if these exotics sound amazing, but are exhausting even to read.

lkapigian

Legume

Ozzie_Isaac said:

I like the simple recipes.  Meat loaf should be a simple comfort food.  Some if these exotics sound amazing, but are exhausting even to read.

I can’t believe I’m seeing meatloaf served without mashed potatoes.

RRP

Ozzie_Isaac said:

I like the simple recipes.  Meat loaf should be a simple comfort food.  Some if these exotics sound amazing, but are exhausting even to read.

I hear you, but I believe raising the mundane up to nearly spectacular is worthwhile!