Does your meat loaf ?

Bentgrass said:

stemc33 said:

Looks great. What's the question in the thread title?

I have realized that sometimes you have to make your title a little interesting in order to have anyone look at it.  Let's face it- meat loaf is not very exciting !  

I don't know about that.  I can get pretty excited over a good food-porn picture.  If you think meat loaf is boring, then just call it a 2 or 3 pound meatball. 

At what temp do you guys pull it?

Bentgrass said: Does your meat loaf?

Like stink on a monkey.

I Egged a meat loaf last night. 50/50 ground pork and beef, onions, garlic, Worcestershire sauce, mustard, and ketchup. Cooked indirect at 350 on a cookie tray until internal reached 155. I put some chili sauce on top for the last 15 minutes.

Edit: I should have also mentioned I used a small amount of mesquite in my cook.

RRP said:

 meat loaf in our wire basket 

Ok you and @smoakingPiney are killing me. Where did you find the loaf baskets? I'm gonna have to get me a part time job in addition to my primary just to keep up.

@northGAcock

They're Brinkmann. 

northGAcock said:

SmokingPiney said:

@northGAcock

They're Brinkmann. 

Thanks...ordered

Invite me over when you put them to use. 

They work excellently for smoking and cooking evenly. Enjoy!

northGAcock said:

SmokingPiney said:

@northGAcock

They're Brinkmann. 

Thanks...ordered

Here's some cleaning hints for the use of that basket. First spray the bottom with PAM before adding the raw loaf. Then after the cook I find if I put it in hot soapy water and let it set overnight then cleanup using a stiff brush in the morning is a breeze! Otherwise trying to clean that basket right after the cook is a real bear! 

northGAcock said:

Thanks @RRP.....appreciate the help. You use ground chuck or something leaner for your meatloaf?

I have a favorite recipe and it uses a pound of 80/20 ground chuck plus a half pound of ground pork, plus an egg, panko bread crumbs plus a slew of other ingredients. This loaf stays together rather than falling apart. That attribute makes it great for slicing any left over for sandwiches the next day since it doesn't crumble. BTW the basic recipe is not mine, but I have made modifications to suit our tastes. The original one was served way back in 2004 at a Texas eggfest. LOL if that whets your appetite I'll be glad to share the recipe.

yo...@northGAcock - my version as promised...

Not the “Not Your Mother’s Meatloaf”, but better!

This recipe was gleaned from one made at a Texas Eggfest in 2004. Somebody named Bob submitted it to the forerunner to the Greeneggers Forum. I have made a few modifications myself over the years to our satisfaction. Ron Pratt  aka RRP

Ingredients:

1 pound 80/20 ground chuck

½ pound ground pork

1 T canola oil

½ cup chopped onion

½ cup chopped green pepper

½ cup Panko bread crumbs – Parmesan herb style

1 T Worcestershire

3 cloves diced garlic

1 raw egg

1 tea ground black pepper

½ tea Kosher salt

½ tea Tabasco

¼ tea ground cumin

¼ cup beef stock

Warm the oil in a skillet over medium heat. Add the onion, green pepper and sauté. As it simmers add the ground pepper, salt, cumin, garlic and continue cooking until veggies are softened. Place this into a large mixing bowl. Add the remaining ingredients and mix and mix well with your hands by squeezing through your fingers. Then form your loaf and coat all 6 sides with a favorite rub such as Dizzy Pig Cow Lick. I use a wire basket meatloaf “pan” which allows smoke to reach it on all sides. I then lay 3 pieces of raw bacon on top, dust lightly with the CL rub again.

Set up your BGE to cook indirect by using the plate setter with legs up and grate on top. I also foil my PS to keep the grease from getting the PS too dirty. Shoot for a 330° dome temp and cook to an internal temp of 160°. Typically this will take about 90 minutes. BTW I prefer the taste of cherry wood chips as that smoke seems to “honor” this loaf!

ENJOY!

northGAcock said:

i'll be glad to share the recipe.

Would love to have it. My inquary regarding the beef was curisoty around the effect of the fat content to the mesh basket? Was thinking less fat might translate into less shrinkage and more conformaty to the basket. I am a fan of the 80/ 20 for the flavor benefits. 

On the ingrediant front, I flip flop between breadcrumbs and oatmeal as the binder. I also use more egg than you. I add salsa to the mix, which takes it up a notch. I am always interested in how folks assemble their compoud items, especially for the egg as I am always learning. Thanks in advance Oatmeal has become my go to filler as well.  I like to add spinach for moisture and Popeye's nutrition contribution.  I'm an anti-green icky sort of person, so never ever a bell pepper in mine (my mom insisted on polluting almost everything with those yucky things), but I like to also add finely minced onions and garlic.  I pre-scramble my eggs before mixing them into the loaf.  I like to smoke mine on the CI grill, didn't have a basket the first time I tried this and found I didn't need the basket.

Zmokin said:

northGAcock said:

i'll be glad to share the recipe.

Would love to have it. My inquary regarding the beef was curisoty around the effect of the fat content to the mesh basket? Was thinking less fat might translate into less shrinkage and more conformaty to the basket. I am a fan of the 80/ 20 for the flavor benefits. 

On the ingrediant front, I flip flop between breadcrumbs and oatmeal as the binder. I also use more egg than you. I add salsa to the mix, which takes it up a notch. I am always interested in how folks assemble their compoud items, especially for the egg as I am always learning. Thanks in advance

Oatmeal has become my go to filler as well.  I like to add spinach for moisture and Popeye's nutrition contribution.  I'm an anti-green icky sort of person, so never ever a bell pepper in mine (my mom insisted on polluting almost everything with those yucky things), but I like to also add finely minced onions and garlic.  I pre-scramble my eggs before mixing them into the loaf.  I like to smoke mine on the CI grill, didn't have a basket the first time I tried this and found I didn't need the basket.

 

That's cool! What ever makes your world go around! I offered the recipe that my wife and I happen to love after he asked for it. If you hate the ingredients that's fine! Peace, bro!