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meat loaf

mo eggmo egg Posts: 143
edited 9:52PM in EggHead Forum
can you cook a meatloaf like a fattie? i was going to cook a meatloaf like i did a fattie which turned out great. meatloaf will be ground beef and pork.what temp. do you pull it? and what temp. should you cook it at?

Comments

  • Richard FlRichard Fl Posts: 8,248
    This works for me. Guess if I rolled it like a fattie it would also be OK.

    Meatloaf, Richard Fl

    I do them on the small indirect at 325-350F about an hour pulled around 150F.


    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




    Procedure:
    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 Fl, 2006/09/05
  • i've done 'meatloaf' just like a fatty @ 250-270 dome and pulled at 165 and i call them "super fattys" :woohoo:

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  • thebtlsthebtls Posts: 2,300
    Mo, look at the meatloaf instructions and results on my blog site...

    http://www.bigtsbge.blogspot.com[/ul]
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • ILL--EGGERILL--EGGER Posts: 478
    Indirect (with drip pan and platesetter) 350 for 1.5 hours until 155 internal. Won't cook another in a loaf pan or in the oven aagin ;) .
    rawmeatloaf.jpg
  • RRPRRP Posts: 22,058
    This 1.5 pounder was egged indirect in a wire mesh meat loaf basket at 330° for 90 minutes to an internal temp of 160. Delicious!!!
    IMG_2222.jpg
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • KrustyKrusty Posts: 77
    Ditto on RRP's cooking....330° for 90 minutes to an internal temp of 160. Indirect with a drip pan.

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    Good eats!
  • thebtlsthebtls Posts: 2,300
    It's not a fattie but here is an updated recipe for the BGE meatloaf I just posted.
    [ul]http://bigtsbge.blogspot.com/2008/04/big-green-egg-meatloaf-ii.html[/ul]
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • JeffersonianJeffersonian Posts: 4,244
    I bookmarked this recipe a few weeks ago. I'm eager to try it. Thanks, Richard.
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