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My wife wants a meatloaf throwdown.

LostinMiamiLostinMiami Posts: 15
edited 7:33AM in EggHead Forum
Hello and Greetings to my fellow eggers.


My wife and kids have challenged me to a meatloaf throwdown, I know its going to be a fight till the end, and I know the judges in my house are going to be a little biased. But I am determined that with the help of all of you here, I can pull this off. Anyways she makes her in the oven and I will be making it in my medium green egg. Please send me some recipes so I can maintain my good standing in my house as the reighning chef.

Best Regards,

Comments

  • BrocBroc Posts: 1,398
    Best Wishes, Brother!

    Any meatloaf recipe can be adjusted for the Egg.

    Go-pher it! Our manhood is depending on you! :silly:

    ~ Broc

    :whistle: :huh: :ermm:
  • RRPRRP Posts: 22,477
    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!
  • fishlessmanfishlessman Posts: 23,780
    if your looking for a traditional recipe, this aint it. the rubs i used are nolonger available and skip the ground chicken as you need to cook it longer for safety reasons. other than that, this was really good.
    http://www.eggheadforum.com/archives//2005/messages/192205.htm
  • That looks really good. I've not cooked a meatloaf on the grill but I use my swedish meatball recipe.

    2 lb ground beef
    1/2 ground pork
    4 slices bread crumbled and soaked in 3/4c milk.
    2 beaten eggs
    2 bullion cubes dissolved in 2c hot watter
    1 minced onion
    1 minced clove garlic
    Salt and pepper
    1/8 tsp nutmeg
    1/8tsp allspice

    Since I haven't done one on the egg RRP's looks good. Except the JD chips. LOL, I thought those smelled so bad I tossed them.
  • thebtlsthebtls Posts: 2,300
    you can find two or three recipes on my blog at http://bigtsbge.blogspot.com
    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
  • RRPRRP Posts: 22,477
    well just like anything else to each his/her own but that meatloaf picture I posted was in fact smoked in this wire meatloaf basket using cherry wood and it gives a delightful spin. BTW the bacon strips on top is my addition to the receipe.
    IMG_00991.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!
  • BENTEBENTE Posts: 8,337
    eggtuckey made a very good looking one here was the recepie... wish i would have saved the picture...


    Meatloaf, Eggtuckey

    Several peeps have emailed me and posted looking for the meatloaf recipe I posted on last night..the recipe is from Dinosaur BBQ Restaurant in Syracuse, NY. I just adapted it for making on the egg...so here it is including the 'mutha sauce' that goes so well with it...


    2 Tbs EVOO
    1 1/2 cups finely diced onion
    1 cup finely diced green pepper
    pinch plus 1 tbsp kosher salt
    pinch plus 2 tsp black peppe
    1 heaping tbsp minced garlic
    1 1/2 lbs ground beef (I use prime ground chuck)
    3/4 lb bulk sweet Italian sausage
    5 slices soft white bread
    1 1/4 cups Mutha Sauce (sauce recipe follows)
    2 tsp chili powder
    1 tsp ground cumin
    1/8 tsp cayenne pepper (adjust for heat you like)
    2 eggs, slightly beaten



    1 Preheat egg to 350 dome. Setup for indirect cook with drip pan.
    2 Swirl the EVOO in a hot skillet or sauce pan. Stir in the green peppers and onions with a pinch of salt and pepper. Cook until soft.
    3 Add garlic and cook another 1 min
    4 Remove to a large bowl
    5 Crumble in ground beef and sausage and mix with hands
    6 Soak bread under faucet and squeeze it out like a sponge
    7 Finely chop moist bread and mix into bowl of ingredients
    8 Add 3/4 cup Mutha Sauce and sprinkle in the chili powder, cumin, cayenne, 1 tbsp salt and 2 tsp pepper and mix with hands
    9 Add 2 eggs slightly beaten and mix with hands
    10 COOK
    11 Press the mixture into a 9 1/2 x 3 1/2 loaf pan (I perforated pan by drilling holes in bottom and sides for grease drainage) or meat loaf basket
    12 Slather on the remaining 1/2 cup Mutha Sauce
    13 Add mesquite wood chunks and let smoke until initial white smoke turns to blue (or sooner if you like it that way)
    14 Place on grid in egg, indirect and cook for approximately 1 to 1 1/2 hrs or until internal temp is 170d F
    15 Remove from egg and let rest for 20 mins before slicing.
    16 Slice into thick slabs and serve with Mutha Sauce on the side for ladling on


    Servings: 6

    Recipe Type
    Main Dish, Meat

    Cooking Tips
    MUTHA SAUCE - (Note: This will make much more than you need for just the meatloaf. Make 1/2 recipe and you will still have plenty leftover)
    Ingredients
    1/4 cup Vegetable oil
    1 cup minced onion
    1/2 cup minced green pepper
    1 Jalapeno pepper, seeded and minced
    Pinch each of kosher salt and black pepper
    2 Tbsp minced garlic
    1 can (28 ozs) tomato sauce
    2 cups favorite ketchup
    1 cup water
    3/4 cup Worcestershire sauce
    1/2 cup cider vinegar
    1/4 cup lemon juice
    1/4 cup molasses
    1/4 cup cayenne pepper sauce (I used Louisiana hot sauce)
    1/4 cup spicy brown mustard (I used Blues Hog Honey Mustard BBQ Sauce)
    3/4 cup dark brown sugar, packed
    1 tbsp chili powder
    2 tsp coarsely ground black pepper
    1/2 tsp ground allspice
    1 tbsp Liquid Smoke (optional)
    1. Pour oil into a large saucepan and set over medium-high heat.
    2. Add onions, green peppers and jalapenos and stir
    3. Add pinch of salt and black pepper and sauté until soft and golden
    4. Add garlic and cook for an additional 1 min
    5. Add remaining ingredients except Liquid Smoke
    6. Bring to a boil.
    7. Lower heat until sauce simmers.
    8. Simmer for 10 mins
    9. Swirl in Liquid Smoke and let cool
    10. Pour into container and refrigerate until ready to use.
    Makes 6 to 7 cups

    Recipe Source
    Author: Eggtucky

    Source: BGE Forum on 2008/05/04

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • PdubPdub Posts: 234
    Where does one obtain a meatloaf basket?
  • stikestike Posts: 15,597
    that thread subject/title may take the all-time BGE forum prize for "threads which sound dirty but aren't"

    former winner was "how can i smoke my own kielbasa?"
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    well, since a couple of you asked (quite quickly, i might add)..

    here are the top-ten "forum threads which sound dirty but aren't"

    10.) "I Can't Get My Dome Up"
    9.) "Has Anyone Ever Smoked Baloney?"
    8.) "My Firebox has a Crack"
    7.) "Daisy is so Dirty, She Won't Stay Shut"
    6.) "I Think a Large is Enough But My Wife Wants an XL"
    5.) "Spatchock: How Many Have you Done at the Same Time?"
    4.) "I Have Never Done a Butt Before, and am a Little Nervous"
    3.) "Bone-in Breasts (w/ pics)"
    2.) "I Smoke My Own Kielbasa"
    1.) "My Wife Wants a Meatloaf Throwdown"
    ed egli avea del cul fatto trombetta -Dante
  • Lab RatLab Rat Posts: 147
    Unless I'm trying something new I don't usually follow recipes for exact amounts. Like my Italian aunt said, you add ingredients "until it looks right". ( you can also substitute "feels" or "smells" right!)

    I make my meatloaf with about 2 pounds ground chuck, one diced onion, dry bread crumbs, one egg, Montreal Steak Seasoning, a splash of milk and a splash or two of Worcestershire sauce.

    I mix it together by hand then plop it onto a piece of waxed paper. Form it into a log and put it in the fridge for 10 - 15 minutes.

    I egg it at 400 degrees, raised grid direct for about 30 minutes. No basket or pan. Roll it over and cook another 30 minutes. Roll it over again, brush the top with ketchup and pre-cooked bacon and cook another 10-15 minutes.

    I usually use (lots of) mesquite wood for beef, but cherry or apple would be good also

    Good luck!
  • RRPRRP Posts: 22,477
    about 3/4 the way down this page on the right. $11.99. BTW you might book mark this site besides look around - great source for rubs and sauces plus this company has some of the quickest shipping, yet lowest S & H charges of any doing business on the Internet. And No, I don't stand to gain endorsing them - just a very satisfied repeat customer of theirs.
    http://www.hawgeyesbbq.com/BBQ-Accessories.html
    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!
  • Thanks to all who replied, I was also looking for a good recipe for stuffed sausage, I wonder what kind of replies I would get for that one. LOL.

    Thanks again.
  • bubba timbubba tim Posts: 3,216
    welcome to the hood!
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • RRPRRP Posts: 22,477
    LostinMiami profile comes clicking both LostinMiami as well as the originator of this thread - cesarh

    Never seen that done before!
    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!
  • Richard FlRichard Fl Posts: 8,278
    here is one I like to do on my small BGE.

    Meatloaf, Richard Fl

    I recently did one on the small indirect at 325-350F about an hour pulled around 150F.


    100_1936.jpg



    ***** 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
    *****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 Covered with the sauce at the beginning of the cook.
    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.


    Yield: 2-2 Pound Loaves

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2006/09/05

    2008/09/14--Richard Fl--did this one this weekend and placed about 1/3 pound provolone cheese in the middle. Great Cheese Meatloaf.
  • Richard FlRichard Fl Posts: 8,278
    here is one I like to do on my small BGE.

    Meatloaf, Richard Fl

    I recently did one on the small indirect at 325-350F about an hour pulled around 150F.


    100_1936.jpg



    ***** 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
    *****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 Covered with the sauce at the beginning of the cook.
    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.


    Yield: 2-2 Pound Loaves

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2006/09/05

    2008/09/14--Richard Fl--did this one this weekend and placed about 1/3 pound provolone cheese in the middle. Great Cheese Meatloaf.
  • Richard FlRichard Fl Posts: 8,278
    Must be the stock market scotches.
  • EggtuckyEggtucky Posts: 2,746
    Dude..did not read all the responses..but if you wanna meatloaf throwdown..then you gotta do this one...it's called 'Not Your Mama's Meatloaf' and is the recipe from Dinosaur BBQ in Syracuse, NY adapted for the egg.. this one will knock their socks off!!

    Not Yo Mama's

    This link is complete with full photo details and recipe for both meatloaf and the Mutha Sauce that makes this a**kicking meatloaf!..don't worry about the extra you make..put it in some containers..refrigerate and use on other dishes!! :silly:
  • FlaMikeFlaMike Posts: 648
    RRP, that's the one I've been using for a few years now, and I agree... it's fantastic. I use hickory and/or guava chunks. what flavor!
  • FlaMikeFlaMike Posts: 648
    I use just a perforated SS tray, as below. It holds it's shape just fine and picks up whatever smoke you use.

    100_0847.jpg
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