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My best meatloaf so far

Comments

  • pgprescott
    pgprescott Posts: 14,544
    Oh wow!  Stop it, I'm hungry now. 
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  • jeroldharter
    jeroldharter Posts: 556
    Looks dry.

    Nice job.
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  • Zmokin
    Zmokin Posts: 1,938
    epcotisbest said:
    Looks great, care to share your ingredient list?
    Is your sauce a homemade creation?
    Nice smokering, what did you use for smokewood?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • blasting
    blasting Posts: 6,262
    Nice smoke ring.  I'm seeing a meatloaf in not so distant future.  Thanks for posting.
    Phoenix 
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  • epcotisbest
    epcotisbest Posts: 2,176
    Zmokin said:
    epcotisbest said:
    Looks great, care to share your ingredient list?
    Is your sauce a homemade creation?
    Nice smokering, what did you use for smokewood?
    Thanks for the kind words. 
    For meatloaf, three pounds ground beef, paprika, garlic powder, black pepper, one finely chopped onion, one half cup panko crumbs, half sleeve crushed Ritz crackers, two eggs, half cup milk, half cup ketchup. All ingredients mixed thoroughly by hand, then loaf formed by hand so it is a bit oddly shaped, but I was not going for perfection.
    For the sauce, one small can tomato paste, one cup ketchup, one quarter cup Worcestershire sauce, one half cup firmly packed brown sugar all well mixed then put on top when meatloaf hit 140. Took meatloaf off at internal temp of 160. Not dry, but well mixed and dense, which is how I like it. Just a couple of small pieces of Apple wood for smoke. Indirect at 350 on rack above dry drip pan.
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  • epcotisbest
    epcotisbest Posts: 2,176

    blasting said:
    Nice smoke ring.  I'm seeing a meatloaf in not so distant future.  Thanks for posting.
    Thank you. Yeah, the smoke ring looked nice and tasted even better. Good luck with yours. Meatloaf is fairly easy and the results well worth the effort. We will be having a couple of meatloaf sandwiches on old fashioned white bread, slathered in mayo later this week. I always enjoy leftover meatloaf sandwiches.
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  • epcotisbest
    epcotisbest Posts: 2,176
    jeroldharter said:
    Looks dry.

    Nice job.
    Thanks. Not dry, but elevated over the drip pan kept it from sitting in its own juices so it was not soggy like my usual ones made in the oven. I suppose I should have taken it off at 155 and let it rest and temp rise a bit and it would probably be juicier. 
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looks great! BGEs and meatloaf are a perfect match.
    Living the good life smoking and joking
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  • epcotisbest
    epcotisbest Posts: 2,176
    Thanks. Yeah, meatloaf is a great choice.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks great!  One of my favorites on the EGG
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • bgebrent
    bgebrent Posts: 19,636
    Looks damned good from here!
    Sandy Springs & Dawsonville Ga
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  • epcotisbest
    epcotisbest Posts: 2,176
    Zmokin said:
    epcotisbest said:
    Looks great, care to share your ingredient list?
    Is your sauce a homemade creation?
    Nice smokering, what did you use for smokewood?
    So did you try it yet?
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  • SmokeytheEGG
    SmokeytheEGG Posts: 149
    I have a similar recipe.  I use one pound of sausage and 2 lbs. of beef.  Looks great.  I did one last Christmas and it was a hit.
    Blue Ridge, GA
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  • Zmokin
    Zmokin Posts: 1,938
    edited December 2015
    epcotisbest said:
    Zmokin said:
    epcotisbest said:
    Looks great, care to share your ingredient list?
    Is your sauce a homemade creation?
    Nice smokering, what did you use for smokewood?
    So did you try it yet?
    Not sure how soon I will get to making my next (second time) smoked meatloaf.  My first I went sauce-less, mainly because I felt my traditional oven baked meatloaf sauce topping was too thin to try it in the BGE.
    Your meat recipe is pretty close to what I usually do with one main exception, oatmeal oats has been my "go to" filler for many years, but I think your crushed Ritz crackers sounds like an excellent thing to try.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • epcotisbest
    epcotisbest Posts: 2,176
    Good luck and let us know how it turns out. Never used oatmeal for filler but might just give it a try. Thanks for the idea.
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  • Tinyfish
    Tinyfish Posts: 1,755
    Great smoke ring.
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  • buzzvol
    buzzvol Posts: 534
    Looks fantastic!  You given me some inspiration 
    Lawrenceville, GA
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