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Bat Out Of Hell on a Monday Night!

Ladeback69
Ladeback69 Posts: 4,484
in EggHead Forum
It's time for a little meatloaf again. I kid gets his own because he doesn't like blue cheese which is in the big one. Trying raised indirect tonight with peach wood. Next time when I have more time I will cover it in bacon.
XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
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  • SGH
    SGH Posts: 28,989
    Standing by.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    I over shot the temp a little, but it was still good. Our 5 year old son decided to throw a fit over not getting a soda and didn't want to eat meatloaf. So the wife and I ate, calmed him down and took he and I to get haircuts. When we got home, he says I want meatloaf and while eating he said he wants it tomorrow too. Kids are crazy. By the way we are having meatloaf again tomorrow.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Dillonjm
    Dillonjm Posts: 229
    Nice job.. I will trying meatloaf on the BGE soon, I hope it turns out as good.
    Backyard BBQ Dude
    1 L BGE - 1 Minimax - 1 Recteq

    Northern VA
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  • DMW
    DMW Posts: 13,836
    Looks great. The logic of a 5 year old is infallible. :D
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Dillonjm said:

    Nice job.. I will trying meatloaf on the BGE soon, I hope it turns out as good.

    It's hard to screw it up. It can be done direct or indirect, low & slow or normal at 350 to 400 like in the oven. Just take you favorite recipe and put it on the egg. At 350 to 400 a 2 pound meatloaf will take about 45 to 60 minutes. Not sure how long low and slow would take. I want to try 275 with more smoke to see if I can improve flavor more. It's one of our favorites.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SGH
    SGH Posts: 28,989
    Looks good from where I'm sitting. I love meat loaf off of the egg. Excellent job!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Nice looking loaf, like the blue cheese idea, never done that. One of our favourites as well. I used to do them on foil until a friend suggested lining a pan with plastic wrap, drop a couple of bacon strips in the bottom and then fill with the loaf. Do it right on the grid, indirect at 375-400º. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SGH
    SGH Posts: 28,989
    I like to add just a little bacon to my meatloaf as well. It really goes well together.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    I had a pound of bacon in the freezer, but I forgot to thaw it. I may have to try the loft pan idea. I've done the blue cheese mixed in or stuffed in the middle. I like it mixed in. Tired feta cheese, but didn't like it as well. Having leftovers tonight, I can't wait.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • DaEggPirate
    DaEggPirate Posts: 5
    Ladeback69 said:
    Nice job.. I will trying meatloaf on the BGE soon, I hope it turns out as good.
    It's hard to screw it up. It can be done direct or indirect, low & slow or normal at 350 to 400 like in the oven. Just take you favorite recipe and put it on the egg. At 350 to 400 a 2 pound meatloaf will take about 45 to 60 minutes. Not sure how long low and slow would take. I want to try 275 with more smoke to see if I can improve flavor more. It's one of our favorites.
    Yep, I completely agree, it is hard to screw up.  I will attest to the lower and slower technique with smoke end to end.  I typically do 275 indirect with lots of hickory chunks.  I make a traditional recipe (beef, veal, pork) with a traditional sauce...  My particular technique is: the night before the cook to use a loaf pan lined with cheesecloth draping over the edges, make up the meatloaf mix, press it in the pan and then wrap the cloth over the top.  Keep in fridge overnight.  When ready to cook I work the loaf out of the pan and smoke it right in the cloth.  IMO, this keeps the loaf in the perfect shape while cooking.  At about 30 minutes from done, I remove the cloth altogether and sauce the loaf, then sauce it once more when closer to done.  As to end to end time, it has varied for me quite a bit (up to 2 hours)...  Probably coincides with the overall fat content of the mix.  Everyone who has eaten it (even meatloaf haters) said it completely redefined meatloaf for them.  Not saying this is the only way of course, just sharing what works for me.  BTW, this write-up has my tastebuds telling me whats for dinner on Saturday :).


    Large BGE and Compact Table (both tornado survivors, thank god), Stoker WiFi
    Raleigh, NC

    Does bourbon make the world go 'round?
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  • Ladeback69
    Ladeback69 Posts: 4,484
    DaEggPirate said:


    Ladeback69 said:

    Dillonjm said:

    Nice job.. I will trying meatloaf on the BGE soon, I hope it turns out as good.

    It's hard to screw it up. It can be done direct or indirect, low & slow or normal at 350 to 400 like in the oven. Just take you favorite recipe and put it on the egg. At 350 to 400 a 2 pound meatloaf will take about 45 to 60 minutes. Not sure how long low and slow would take. I want to try 275 with more smoke to see if I can improve flavor more. It's one of our favorites.

    Yep, I completely agree, it is hard to screw up.  I will attest to the lower and slower technique with smoke end to end.  I typically do 275 indirect with lots of hickory chunks.  I make a traditional recipe (beef, veal, pork) with a traditional sauce...  My particular technique is: the night before the cook to use a loaf pan lined with cheesecloth draping over the edges, make up the meatloaf mix, press it in the pan and then wrap the cloth over the top.  Keep in fridge overnight.  When ready to cook I work the loaf out of the pan and smoke it right in the cloth.  IMO, this keeps the loaf in the perfect shape while cooking.  At about 30 minutes from done, I remove the cloth altogether and sauce the loaf, then sauce it once more when closer to done.  As to end to end time, it has varied for me quite a bit (up to 2 hours)...  Probably coincides with the overall fat content of the mix.  Everyone who has eaten it (even meatloaf haters) said it completely redefined meatloaf for them.  Not saying this is the only way of course, just sharing what works for me.  BTW, this write-up has my tastebuds telling me whats for dinner on Saturday :).




    I may have to try that. I have added pork before, but my wife didn't like it and she thinks it's a waste to add veal to it. I may have to try all three when she isn't around.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • GATABITES
    GATABITES Posts: 1,260
    Skiddymarker said:
    Nice looking loaf, like the blue cheese idea, never done that. One of our favourites as well. I used to do them on foil until a friend suggested lining a pan with plastic wrap, drop a couple of bacon strips in the bottom and then fill with the loaf. Do it right on the grid, indirect at 375-400º. 
    This is the way to go. I did my last 2 low and slow raised/indirect at 275* dome with the loaf right on the grate. They had the smoke ring on all edges and the flavor was outstanding. This thread makes me want to smoke a loaf tonight. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885

    One of the best meals on the egg!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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