Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

deer/beef meatloaf?

awm
awm Posts: 181
in EggHead Forum

Hey guys I was going to make a meatloaf tonight using a pack of ground beef and a pack of ground deer meat. I really don't know much when it comes to meatloaf and was hoping some of yall could help me out, with some ingredients, time, temps. and any other tips. Thanks alot

· Share on FacebookShare on Twitter

Comments

  • foneman
    foneman Posts: 104
    here is the simplest recipe I know and have used it several times with good results:

    1 1/2 lb ground chuck, 3 slices of crumbled bread (you can substitute crushed crackers for the bread), 1/2 medium sweet onion, 4 oz of graded sharp cheese, 1/2 cup finely graded carrot, salt, pepper, 1 egg and 2/3 cup milk.  Topping:1 Tbls mustard, 1/4 cup ketchup, 1/4 cup brown sugar.  Add the topping after the temp is up to approx 130.  Cook indirect at 260 until internal temp is 160. 
    · Share on FacebookShare on Twitter
  • yellowdogbbq
    yellowdogbbq Posts: 389
    Deer is very lean, add in 1/3 ground pork. 
    · Share on FacebookShare on Twitter
  • SWVABeanCounter
    SWVABeanCounter Posts: 859
    Similar recipe to above, but I'll add green peppers and garlic.  I saute the onions peppers and garlic before adding to the mix.  Made some over the weekend and was out of ketchup so for topping I used Sticky Fingers Carolina Style Sauce for topping.  It was a good change and may be the new go to.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

    · Share on FacebookShare on Twitter
  • tamu2009
    tamu2009 Posts: 387
    I did a half and half beef/turkey but you could sub venison easily. This is what I did:

    1 lb beef
    1 lb turkey
    2 eggs
    1/2 sweet onion sauteed
    1/4 purple onion sauteed
    1 red bell pepper sauteed
    Italian bread crumbs

    Combine and season with Worchestshire, salt, pepper, DP Raging River and minced garlic.
    Top with 2:1 Sweet Baby Rays to Ketchup
    Roll in a tight log and I cooked mine until 165 at about 350 indirect.

    Turned out fantastic. 
    ------------------------------------------------------------------------
    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
    · Share on FacebookShare on Twitter
  • travisstrick
    travisstrick Posts: 5,002
    Do yourself a favor and cook it in a muffin pan. Makes single serving sizes and makes lefterovers much easier. 
    Be careful, man! I've got a beverage here.
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297

    Meatballs, Meatloaf, Beef, Pork, Venison, Richard Fl

    Did a batch of meatballs 325F for 45 minutes indirect with rosemary wood for smoke.

    1 Meatloaf and 52-2 Ozs meatballs
    INGREDIENTS:
    21/2 Lbs Venison, Ground for Chili
    1 1/3 Lbs. Ground Chuck
    1 3/4 Lbs. Ground Pork
    3 Whole Eggs
    10 Ozs Italian Bread Crumbs
    1 Large Vidalia Onion, Chopped Medium
    1/2-3/4 Cup Spicy Ketchup
    1/2-3/4 Cup Grated Parmesan Cheese
    2-3 Tbs. Dijon Mustard
    1-1 1/2 Pkg. Lipton Onion Soup Mix
    1 1/2 Cups Cooked, Broken thai Jasmine rice, cooked in beef broth
    1/2 Lb White Button Mushrooms, diced
    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

    PROCEDURE:

    1. I did half meatloaf and 1/2 meatballs. Recipe works either way.
    Meat balls were cooked BGE indirect 325°F for 445 minutes and pulled around 160-170°F. did not add any sauce to the meatballs while cooking.

    2. 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.

    3. 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. (Optional) used just bread crumbs this time.

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

    5. 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: 1 Meatloaf and 52-2 Ozs meatballs

    Recipe Type: Main Dish, Meat

    Source
    Source: BGE Forum, Richard Fl, 2006/09/05*
    Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1092712&catid=1

    Author Notes
    2008/09/14--Richard Fl--did this one this weekend and placed about 1/3 pound provolone cheese in the middle.  Great Cheese Meatloaf.

     

    · Share on FacebookShare on Twitter
  • awm
    awm Posts: 181
    thanks for all the advise I guess were about to give this a whirl
    · Share on FacebookShare on Twitter
  • awm
    awm Posts: 181
    edited May 2013
    Turned out great thanks for the help. It took close to 3 hours, cooking it between 300-350. I guess it was a little thicker than it needed to be, cause I didn't expect it to take so long. 
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    Strong cook!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter

Categories