Meatloaf

Celtic Wolf

Yes I know it's probably been asked and answered before, but I am asking again.[p]I have a tried and true Meat Loaf recipe handed down in my family for generations. Really it has been..[p]I'd just like to know about other variations.

fishlessman

Celtic Wolf,
usually i just wing it, roll it into a log and cook it half way, remove some grease and pour chef cut canned tomatoes on top. this one was really good though, raisins really are good in a meatloaf
[ul][li]meatloaf[/ul]

duckegg

fishlessman,
My wife puts raisens in her meatballs and they are the best!

clane47

Celtic Wolf,
I love good meat loaf and the best I've ever found is on the Cook's Illustrated website. It's called 'Glazed Meat Loaf'. There is also a 'Bacon Wrapped Meat Loaf' recipe which is ok, but not nearly as good as the first one. Unfortunately, you have to subscribe to the site to get the recipe. I don't think I'm allowed to copy it here for you, but, I can tell you that the subscription is well worth it. They have lots of really good recipes that can be adapted to the BGE.[p]Chuck Lane

Wise One

Celtic Wolf, try QBabe's meat loaf. On ething I have learned is to use an electric knife to slice it. Invariably when I use a plain knife, it crumbles on me.[p]QBabe's Cherry Smoked Meatloaf
One of my favorite things on the egg!
Ingredients:
1 lb ground beef
1/2 lb ground pork
1 cup italian bread crumbs
2/3 cup milk
1 Clove garlic, crushed
1 egg
1 small onion, chopped (about 1/4 cup)
1 Tbs Worchestershire sauce
1 1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp freshly ground black pepper
1/4 tsp sage
3/4 tsp Dizzy Pig Cowlick Steak Rub
Ketchup, for brushing [p]Preparation Directions:
1 Preheat cooker to 350° with indirect setup.
2 Add cherry wood (I use several large chunks).
3 Mix all ingredients together in a bowl.
4 Shape mixture into a loaf and put into an ungreased loaf pan, 9x5x3 inches.
5 Brush top with ketchup and sprinkle with more Cowlick Rub.
Cooking Directions:
1 Once cooker is stable, place meatloaf into egg and cook for 1.5 hours until done.
2 When meatloaf is done, remove from loaf pan and let sit for 5 minutes before serving.
Special Instructions:
1 Serve with QBabe's Goat Cheese Mashed Potatoes... [p] [p]

Scrambled Eggs

i like to put a piece of string cheese in the center of the loaf, so every piece has a little cheese in it.

Little Steven

Celtic Wolf,[p]I put a couple of part cooked or smoked hot sausage in the middle of mine. Gives the slices some variety of flavour.[p]Steve

Richard

Celtic Wolf,[p]Here is one that has worked for me for years, even better when started cooking on BGE a few years ago. [p]Meatloaf, Richard

I recently did one on the small indirect at 325-350F about an hour pulled around 150F.
[p]***** 2 Meatloaves*****
2 Lbs. Ground Chuck
2 Lbs. Ground Round
3 Whole Eggs
1 Large Vidalia Onion, Chopped Medium
10-15 Saltine Crackers, Crushed
1/2-3/4 Cup Spicy Ketchup
1/2-3/4 Cup Grated Parmesan Cheese
2-3 Tbs. Dijon Mustard
1-2 Cups Pepper Ridge Farms Herbed Seasoning Stuffing
1-1 1/2 Pkg. Lipton Onion Soup Mix
Coarse Peppermill Black Pepper, to taste
3-4 Strips Bacon, Optional
*****Sauce, 1 Meatloaf*****
1 Cup Spicy Ketchup
1/4 Cup Dijon Mustard
1/2-3/4 Cup Brown Sugar, Packed
2-3 Tbs. Balsamic Vinegar
1 Cup Parmesan Cheese, Grated
Ground Pepper to taste




1 The meat recipe makes 2 nice 10 inch diameter loaves and they are about 1 1/2 - 2 inches thick. The sauce is for one meatloaf. The meat recipe may be halved or the other loaf frozen, which is what I do.
2 When mixing the meat and other ingredients, mix about 1/3 saltine crackers and 2/3 Pepper Ridge stuffing, do in 1/4 -1/2 cup portions so as not to dry out the mixture.
3 If using the bacon, lay on top of loaf and then cover with the sauce at the beginning of the cook. I cook over a rack that has a grease catch pan underneath and there by avoid having to deal with removing the grease from a normal loaf pan.
4 You want the sauce to be thick. if necessary thin with water or more vinegar. Slather all over! Nice to have a little sauce left over, to serve with. Play with the ratios of ketchup and mustard until you reach a point that makes you happy. Enjoy!!


Yield: 2-2 Pound Loaves

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 09/05/06


[p]

Sundown

Celtic Wolf,
I couldn't find the link to this so I copied it and pasted it in here for you. I made it twice and my wife said "no more your cholesterol is too high as it is!" It's great![p]Cats Meatloaf
Submitted by: Cathy Loup celoup@ix.netcom.com [p]Not for the cholesterol-conscious. This is good cold too. [p]Ingredients:
• 1 lb ground chuck
• ¼ Cup Worcestershire sauce
• ½ lb ground pork
• ¼ Cup Dijon mustard
• ½ lb ground veal
• 1 Cup shredded mild cheese (I mix Colby cheddar & Monterey jack)**
• 10 Oz andouille sausage, coarsely chopped*
• 3 large egg yolks
• 1 ½ Cup diced yellow onion
• ½ Cup minced fresh parsley
• 3 large garlic cloves, minced
• ½ tsp ground Chipotle
• ½ Cup diced red pepper
• ½ tsp ground cumin
• 2 Tbs olive oil (or bacon grease)
• Salt & fresh ground pepper to taste
• 3 Tbs sour cream
*Three Aidells sausages. Substitute any cooked sausage; chop in food processor.

Preparation Directions:
• Sauté onion & garlic in olive oil until lightly browned; add red pepper & sauté until soft. Season with salt and pepper. Cool.
• Mix cooked vegetables with other ingredients. Pack into a 9x5x3" loaf pan lined with foil or plastic wrap. Chill for several hours. [p]Cooking Directions:
• Turn loaf onto a shallow pan.
• Heat Egg to 200 dome. Add a few chunks smoking wood (I like red oak) if desired. Put meat loaf on the fire & gradually increase dome temp to 300 over 20 minutes or so.
• Cook until the loaf's internal temperature is 150. This takes an hour to an hour and a half.
• Let rest for 20 minutes before slicing.
Special Instructions:
• Serve with Jimsberry finishing sauce if desired.
My sauce of choice with brisket, pulled pork & meat loaf. [p]Ingredients:
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• ¼ Cup melted fat (bacon grease, or rendered beef or pork fat)
• 1Cup ketchup
• ¼ Cup Worcestershire
• ¼ Cup cider vinegar
• 3 Tbs mustard (I use Country Dijon)

Preparation Directions:
• Sauté onion and garlic in a little bacon grease until soft & browned.
• Stir in ketchup, Worcestershire, vinegar & mustard.
• Simmer for ? hour to 45 minutes.
• Stir in remaining melted fat and simmer another 15 minutes.[p][p]