Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Meatloaf?

dougcranndougcrann Posts: 1,129
When you folks cook meat loaf in your Eggs what sort of pan do you use? Was thinking about grabbing some cheapo aluminum dollar store ones and cutting them down some....and perhaps cutting a few holes on the bottom to let the grease escape....

Comments

  • blastingblasting Posts: 5,759
    +1^^^ I'm interested as well.  

    I was thinking of using a stainless weber vegi tray - the one with the holes in it.
    Phoenix 
  • SGHSGH Posts: 24,802
    dougcrann said:
    When you folks cook meat loaf in your Eggs what sort of pan do you use? 
    To each his own, but I do not use a pan. I lay down a single layer of aluminum foil on the grid and simply sit the meatloaf on the foil. Works like a charm and you get smoke to 3/4 of the loaf. Only the very bottom is not exposed to the smoke due to the foil.  

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

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • SGHSGH Posts: 24,802
    But with the above said, if I was going to use a pan I would use one of the disposable aluminum pans. 

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

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • stemc33stemc33 Posts: 3,567
    Try one of these. 

    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • calracefancalracefan Posts: 602
    None ,Directly on the grill !
    Ova B.
    Fulton MO
  • fljoemonfljoemon Posts: 755
    I've seen threads posted on this forum where people use this pan: http://www.brinkmann.net/outdoor_cooking/grilling_accessories/outdoor_cooking_accessories/details.aspx?item=400-0073-0

    The wire mesh alows the smoke to penetrate the meatloaf from all sides.
    LBGE & Mini
    Orlando, FL
  • SmokingPineySmokingPiney Posts: 2,282
    edited April 2015
    fljoemon said:
    I've seen threads posted on this forum where people use this pan: http://www.brinkmann.net/outdoor_cooking/grilling_accessories/outdoor_cooking_accessories/details.aspx?item=400-0073-0

    The wire mesh alows the smoke to penetrate the meatloaf from all sides.


    That is what I use. The meat cooks great in these.

    Downside: It can be difficult to get the meat out of the basket without breaking it up. I run a knife along the edges to help release it. I think I might try putting some parchment paper on the bottom to make releasing the loaf a little easier.

    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • dccdcc Posts: 60
    I use the mesh basket too.  Works great.
    Houston (Clear Lake) TX
    2 LBGE, 1 Mini-Max

  • gpsegggpsegg Posts: 411
    We cook meatloaf on a plank. Also makes for a great presentation.
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • UncleFredUncleFred Posts: 458
    I got one of these Lodge pans.  Never got around to using it for meatloaf though, but I can tell ya it's great for cornbread!
    httpswwwlehmanscomimagesproductlarge4668jpg

    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
  • Vegas EggusVegas Eggus Posts: 138
    Cook mine right on the grill. 
  • RRPRRP Posts: 22,233
    edited April 2015
    fljoemon said:
    I've seen threads posted on this forum where people use this pan: http://www.brinkmann.net/outdoor_cooking/grilling_accessories/outdoor_cooking_accessories/details.aspx?item=400-0073-0

    The wire mesh alows the smoke to penetrate the meatloaf from all sides.


    That is what I use. The meat cooks great in these.

    Downside: It can be difficult to get the meat out of the basket without breaking it up. I run a knife along the edges to help release it. I think I might try putting some parchment paper on the bottom to make releasing the loaf a little easier.

    The Brinkman basket is what I have used for several years! It provides for 6 sided smoking at its best plus the grease runs out rather than pooling in the bottom. The secret I have found is using a raw egg plus .5 cup of panko bread crumbs in my meatloaf mix. Those two combined give my loaf the ability to stick together much better like a brick rather than an ozzing spreading glob! LOL. Also I make my loaf outside of the basket itself on a small flat cutting board. That way I can form it, plus coat all 6 sides with a rub for added goodness! Then  I can place the basket on top of the formed "brick" upside down and carefully holding the board and basket do a quick flip over which leaves the loaf in the basket without even touching the sides or ends! Even if the flip doesn't work the first time the loaf stays in tact and can be shaken into place easily. Top the loaf with some raw bacon and man-oh-man that is comfort food that can be sliced with ease and stays together. If you want the recipe I use just holler! 
    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!
  • ChokeOnSmokeChokeOnSmoke Posts: 1,917
    edited April 2015
    Straight on the grid, indirect with drip pan under.  Take it to 155º internal at about 400º egg temp.  Nice crispy crust, juicy inside. Spectacular.
    Packerland, Wisconsin

  • KylecKylec Posts: 8
    I use a lodge CI skillet
  • dougcranndougcrann Posts: 1,129
    Apologies,  I completely forgot about this. Been getting pulled in 8 directions at once lately. Thanks for the tips. I forgot that I have one of these 
    http://www.amazenproducts.com/mobile/Product.aspx?ProductCode=QMATZ
    that I use in the Egg at times. Made the meatloaf last night, bacon, onions, jalapeño, cheese, bread crumbs and a healthy dose of my rub. Rub is kinda zesty. And a bit of BBQ sauce. Ernestina, my loving wife, doesn't think it is going to stay together.  The meat I used was a mix of ground chuck/pork. The chuck was from the roll I sliced & diced without Ernies help. Last one we did together she pulled damn near every ounce of fat she found out of the grinding portion.  When we tried to make burgers from it they just fell apart. I am hoping that between the bread crumbs and the fat in the meat it stays together.  She also voiced her opinion on the grease causing troubles,  but with it just going to be sitting on the Q-mat I don't think it will be.  
    Going to be going 225* on top of the place setter,  any questions as to a time? The beef/pork  portion was a pound.
    Again, I do apologize for not checking back.
    Thanks... 
  • SmokeyPittSmokeyPitt Posts: 9,898
    I just used a shallow roasting rack.  


    Once I formed it I put it in the freezer for a little while to help hold the shape. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SkiddymarkerSkiddymarker Posts: 8,357
    I use aloof pan lined with plastic wrap, drop three strips of bacon in it, pile in the meat loaf, then wrapping the plastic over the side of the pan, invert it over the grid and, plop, it drops right out... indirect at 350-400º and away you go - don't forget a drip pan. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • dougcranndougcrann Posts: 1,129
    The Q-mat I mentioned above worked great. 225 for a couple hours. Was very tasty. Wife requested a Mexican meatloaf.  Pato sauce, cilantro, oregano, green onions,  onion, jalapeños,  a small amount of her Chorizo,  debating on some of her Spanish rice, some smoked Pepperjack.....
    Neither one of us was a fan of meatloaf. Looks like yesterday may have changed that. 
  • iCurevegansiCurevegans Posts: 19
    I prefer it right on the grid.

    "They may look like gentle, fruit-eating monkeys, but I'm pretty convinced one of these things is gonna suddenly land on my head and start humping my earhole with his sharp, furry penis, so I'm little uncomfortable."
    -Anthony Bourdain

    Zionsville, IN
    LBGE, MM
  • GK59GK59 Posts: 501
    I do just tin foil.
    Try some meatball mix from a local butcher or do a 2# Italian sausage / 1# chuck combo. Both are yummy! any combo will be good.

    Smitty's Kid's BBQ

    Bay City,MI

Sign In or Register to comment.
Click here for Forum Use Guidelines.