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New take on meatloaf (for me at least) Burnt ends included.
bella21
Posts: 45
Long time lurker. Semi first time poster. I tried a new take on traditional meatloaf. Normally I go hot temperature with your typical meatloaf flavors and a sweet glaze at the end.
This time I went for a more barbecued meatloaf. Mixed 3lb ground sirloin with some carrots, celery and onion with some salt and garlic powder.
Rubbed heavy with coarse pepper and smoked about 5 hours at 250 spritzing with worsh. sauce.
It turned out very central Texas barbecue-y.
Crust was crispy and full of flavor. I will add this to my meatloaf rotation for sure. Even threw in a couple of meatloaf burnt ends for good measure.
Thanks for looking
This time I went for a more barbecued meatloaf. Mixed 3lb ground sirloin with some carrots, celery and onion with some salt and garlic powder.
Rubbed heavy with coarse pepper and smoked about 5 hours at 250 spritzing with worsh. sauce.
It turned out very central Texas barbecue-y.
Crust was crispy and full of flavor. I will add this to my meatloaf rotation for sure. Even threw in a couple of meatloaf burnt ends for good measure.
Thanks for looking
Comments
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That looks pretty legit. May have to give it a try.Las Vegas, NV
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What was the fat content of the sirloin?THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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I was totally not thinking correctly. It was grass fed chuck. Not sure on the fat content, but it looked honestly like 70/30 or 80/20. I buy 1/2 cows from a local farmer.Legume said:What was the fat content of the sirloin? -
I like it, bark looks great … 3 pounds 5 hours @ 250 though has me curious on the texture @ the finish …
Visalia, Ca @lkapigian -
Looks great. I feel like it might be a bit dry running that long. I LOVE meatloaf. Always willing to try variations
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Nope zero dryness at all. Was still very moist.ColbyLang said:Looks great. I feel like it might be a bit dry running that long. I LOVE meatloaf. Always willing to try variations -
lkapigian said:
So it was still moist. The texture was different for sure though. Sort of a summer sausage texture with a brisket bark.I like it, bark looks great … 3 pounds 5 hours @ 250 though has me curious on the texture @ the finish … -
How were the meatloaf sammies?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Way to get creative. Looks great.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Love the bark!aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
That looks killer!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I can't believe . . . years back. . . that I thought something like that was "burned." Now pics like this make my mouth water!
Good job!Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Thanks for the comments all. This is a recipe from Chud's BBQ on instagram. He works at famous Leroy and Lewis in austin, TX. So far all of his recipes I've tried are very good.
https://www.youtube.com/watch?v=R_t_7CFO5VM
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Think I am going to give this a go, grind in the mix some cooked pig skin for that rich brisket mouth feel, probably add a rusk ish binder to hold all that rich goodness inVisalia, Ca @lkapigian
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Ive only cooked meatloaf in a pan. How did you get it to keep it's square form?
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The video I posted above will show in more depth. But basically I formed the loaf and put it in a small / medium aluminum loaf pan over night. Lined with saran wrap so the next day I just flip it over onto my meatloaf pan and it's a nice compact square form. Season heavy with pepper and let it go.RyanStl said:Ive only cooked meatloaf in a pan. How did you get it to keep it's square form?
Can confirm, it did indeed make nice sandwiches if you're into that. -
Haha, I thought the same thing. Now it's a crust full of amazing flavors. I mean yeah, some pictures you see online are still burned. But this was just a beautiful reaction of smoke, spices, and meat.kl8ton said:I can't believe . . . years back. . . that I thought something like that was "burned." Now pics like this make my mouth water!
Good job!
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