Meatloaf

Kelly Keefe

Took my first shot at this American classic on the Egg last night. Pretty much a "Betty Crocker" 1lb meatloaf recipe. Cooked it in a nifty little meatloaf pan I picked up on sale on top of an inverted plate setter. Total cooking time 2hrs 15min. For the first hour and a half I cooked at 225-250° but thought it didn't look done. Last 45 minutes at 300°. Tasted great but I probably should have pulled it 15 minutes earlier. Any comments on my technique?[p]Kelly Keefe
Jefferson City, MO

Zip

Kelly Keefe,[p]If you can get away from the thoughts that a meatloaf has to be in a pan, a freeform meatloaf works wonderful. The nice thing about this is you can a crust over the whole thing, which is what I really like. If you want to have the loaf form from a pan, cook the meatloaf until it is set, to about 130º then remove and finish cooking to the internal temp of 160º. A higher cooking temp would make me more comfortable if you are using store bought burger like 325º even as high as 375º. If you grind your own, the lower temps will work concerning safety of the meat. Just remember to allow the meatloaf to rest about 10 minutes, tented, before cutting to allow the juices to settle.[p]A good read is is the Alton Brown transcript of ground meat showand recipe for meatloaf which is very good. The recipe for the burgers is another good one as well.[p]HTH!
AShley[p]

Sundown

Kelly Keefe,
If you want to try a wicked good meatloaf try this one. Cat prepared it for the Waldorf Eggfest two years ago and I've never tasted anything as good before or after. She also has the finishing sauce listed below in the submitted recipt section - jimsberry sauce I think it's called. Give it a try it's worth the effort.

[ul][li]Cat's Meatloaf[/ul]

Steve-O

Kelly,
I cooked my first meatloaf on the egg just last week and it was GREAT. I used the Mexican meatloaf recipe with the accompanying cheese sause found elsewhere on this board - sorry but I don't have the link. I started out at 250* with a planned cooking time of 1.5 hours. About an hour into the cook it didn't look like it was getting done, so I let the temp rise up to 300*. I used my poulder to monitor the internal temp and took it up to 180* - just don't trust those lower temps that some recommend. The loaf was in a Pyrex baking dish and setting on the plate setter in the raised position. It had a nice brown crust on the outside and was nice and moist inside. Email me if you would like this recipe - it is definitely a keeper.

Shelby

Kelly Keefe,
Meatloaf on the egg is great and simple. Like you, I follow a simple/traditional recipe. In a metal pan, directly on the grill at 300 for 1:45 and add lots of wood for a nice smoke flavor.