New take on meatloaf (for me at least) Burnt ends included.

bella21

Long time lurker. Semi first time poster. 

I tried a new take on traditional meatloaf. Normally I go hot temperature with your typical meatloaf flavors and a sweet glaze at the end.

This time I went for a more barbecued meatloaf. Mixed 3lb ground sirloin with some carrots, celery and onion with some salt and garlic powder.

Rubbed heavy with coarse pepper and smoked about 5 hours at 250 spritzing with worsh. sauce.

It turned out very central Texas barbecue-y.

Crust was crispy and full of flavor. I will add this to my meatloaf rotation for sure. Even threw in a couple of meatloaf burnt ends for good measure.

Thanks for looking

Battleborn

That looks pretty legit. May have to give it a try. 

Legume

What was the fat content of the sirloin?

bella21

Legume said:

What was the fat content of the sirloin?

I was totally not thinking correctly. It was grass fed chuck. Not sure on the fat content, but it looked honestly like 70/30 or 80/20. I buy 1/2 cows from a local farmer. 

lkapigian

I like it, bark looks great … 3 pounds 5 hours @ 250 though has me curious on the texture @ the finish …

ColbyLang

Looks great. I feel like it might be a bit dry running that long. I LOVE meatloaf. Always willing to try variations

bella21

ColbyLang said:

Looks great. I feel like it might be a bit dry running that long. I LOVE meatloaf. Always willing to try variations

Nope zero dryness at all. Was still very moist. 

bella21

lkapigian said:

I like it, bark looks great … 3 pounds 5 hours @ 250 though has me curious on the texture @ the finish …

So it was still moist. The texture was different for sure though. Sort of a summer sausage texture with a brisket bark. 

northGAcock

How were the meatloaf sammies? 

lousubcap

Way to get creative.  Looks great.  

loco_engr

Love the bark!

WeberWho

That looks killer!

kl8ton

I can't believe . . . years back. . . that I thought something like that was "burned."  Now pics like this make my mouth water!

Good job!

bella21

Thanks for the comments all. This is a recipe from Chud's BBQ on instagram. He works at famous Leroy and Lewis in austin, TX.  So far all of his recipes I've tried are very good. 

https://www.youtube.com/watch?v=R_t_7CFO5VM

lkapigian

Think I am going to give this a go, grind in the mix some cooked pig skin for that rich brisket mouth feel, probably add a rusk ish  binder to hold all that rich goodness in

RyanStl

Ive only cooked meatloaf in a pan. How did you get it to keep it's square form?

bella21

RyanStl said:

Ive only cooked meatloaf in a pan. How did you get it to keep it's square form?

The video I posted above will show in more depth. But basically I formed the loaf and put it in a small / medium aluminum loaf pan over night. Lined with saran wrap so the next day I just flip it over onto my meatloaf pan and it's a nice compact square form. Season heavy with pepper and let it go. 

Can confirm, it did indeed make nice sandwiches if you're into that. 

bella21

kl8ton said:

I can't believe . . . years back. . . that I thought something like that was "burned."  Now pics like this make my mouth water!

Good job!

Haha, I thought the same thing. Now it's a crust full of amazing flavors.  I mean yeah, some pictures you see online are still burned. But this was just a beautiful reaction of smoke, spices, and meat.