What's in your meatloaf?

Car Wash Mike

Time to try it on the egg. Recipe help needed. Time and temps, direct or indirect.[p]TIA[p]Mike

fishlessman

Car Wash Mike,
everything is in this one.
[ul][li]meatloaf[/ul]

RRP

<p />Car Wash Mike,
I've been making this recipe for a couple years now and we really like it. It is NOT your Mother's meatloaf! BTW iffin you plan on making them on a regular basis I recommend getting one of these wire baskets. You can get it from Hawgeyes in IA.
[ul][li]2004 meatloaf from Teaxas Eggfest[/ul]

Spring Chicken

RRP,[p]Now that you've brought up Wudeyedoo's recipe, has anyone heard from him? He disappeared from the Forum and from email when Katrina hit the Beaumont area. I tried a number of times to email him. They took a real beating over there and none of my emails got through. Hopefully, he and his family are okay. Sure would like to hear from him. Nice guy. Good cook. One of the original Texas Eggfest supporters.[p]Spring "Just West Of Dead Center" Chicken
Spring Texas USA

Kelly Keefe

Ditto what Ron said, Mike. GREAT piece of equipment.

FlaMike

Car Wash Mike,
That wire mesh pan looks handy, but not necessary. I use one of those perforated veggie pans, and form the loaf on that. The loaf holds it's shape well enough, and plenty of smoke gets absorbed. Here's the recipe I've been using for the past year and a half, and don't think I'll ever need to replace it.[p]Posted by WudEyeDoo on May 24, 2004 at 18:35:52: [p]I had a few people ask for the recipe I used to cook meatloaf at the Texas Eggfest this past weekend. I got this recipe from Mike Harmon on the Outdoor Home website. I have made just a couple modifications, but pretty much stuck with his original recipe since it's so good. Also, I usually make a double batch and divide it into 3 loaves. I freeze the 2 extra to cook some other time.
2 lbs ground beef
1 lb ground pork
1 TBS canola oil
1/2 cup minced onion
1/2 cup chopped green or red pepper
1 cup bread crumbs
2 TBS Worcestershire
3 cloves minced garlic
1 egg
1 tsp ground black pepper
1 tsp Kosher salt
1 tsp Tabasco
1/2 tsp ground cumin
1/2 cup beef stock
Warm the oil in a skillet over medium heat. Add the onion, and bell pepper and sautés. As it sautés, add the pepper, salt, cumin, garlic and continue cooking until veggies are softened. Put the veggies into a large bowl. Add the rest of the ingredients and mix well with your hands. Then mound the mixture to form your meatloaf. When doing a double batch, this makes 3 good-sized meatloafs. I then sprinkle a liberal amount of Montreal Steak Seasoning on all sides of the meatloaf. I'm sure other rubs would work just as well.
I have one of those wire mesh meatloaf pans, which is great because smoke gets in from all sides. Use one of those or something that will allow smoke to hit the meat top to bottom.
Cook indirect at about 330-degree dome temp. You will need a drip pan. I have used Jack Daniels wood chips and that is awesome smoke for a meatloaf. I have used hickory vs. the J.D. with good results also. Cook to an internal temp of 160 degrees. It takes about an hour and a half. Let sit for 10 minutes and serve. [p]Just a few changes: Careful with the Montreal Steak seasoning, unless you like salt. Otherwise, I would leave it out.
I like to add about a cup of chopped mushrooms to the saute. We also leave out the hot sauce. Good luck.
Mike S.

QBabe

Car Wash Mike,[p]Here's mine...[p]Tonia
:~)
[ul][li]Cherry Smoked Meatloaf with Goat Cheese Mashed Potatoes[/ul]