Sunday lunch meatloaf

Paolo · November 16

Meatloaf has been on my to-do list for long.
A rainy sunday morning seamed perfect to try it out. Used this recipe:
https://share.google/ZuKrA5e8kIAG5W31L
Here it is, ready to cook:

And ready to serve after 2,5 hours smoking with applewood at 250 F indirect:

Served with kale, baby potatoes, homemade bread:

Was forgetting to mention the wine; paired with a nice sicilian red:

Image: https://us.v-cdn.net/5017260/uploads/editor/gq/uc7wcv43a0nb.jpg

It was good but not great, not even comparable to the fabulous meatloaf I enjoyed this summer in North Carolina.
I would like it more juicy, maybe with more stuffing and less meat.
The real success of the day was the mixed cereal and seads wholeweat bread:

Have a great sunday everyone!

GrateEggspectations · November 16

Another great looking meal, Paolo.

My wife is a big meatloaf fan. We don’t make it often, but I’ve enjoyed the ones I’ve made recently. Have taken to doubling or tripling the recipe and freezing some fresh for subsequent cooks. Works out great.

Gulfcoastguy · November 16

One way to add moisture is to add shredded carrots or shredded zucchini to it. About a cup per pound of meat.

Paolo · November 16

Thanks for the tip. I had only one shredded carrot and onion over 4 pounds of meat. It looks like it should have been much more than that!
@GrateEggspectations do you usually slice before freezing? Or freeze it as a whole?

Canugghead · November 16

Incorporate few slices of bacon perhaps?
I'm guessing @GrateEggspectations meant freezing some uncooked.

Paolo · November 16

Canugghead said:

Incorporate few slices of bacon perhaps?
I'm guessing @GrateEggspectations meant freezing some uncooked.

Sure, my bad, should have read more carefully.
My goal would be to have it somewhat juicyer but also lighter, so maybe increasing the vegetables content would be the way to go.
Will just try another recipe next time.

An additional note: after 15 month of use my gasket was falling apart, so I replaced it with the (pricey) original BGE. Replacement was relatively easy, albeit not as straitforward as I thought it would be. Will think about a more durable option next time.

GrateEggspectations · November 16

@Paolo, @Canugghead

I could have been clearer, but I meant freezing a whole, uncut meatloaf raw (not yet cooked), as you’ve deduced.

Within the last few months, I had posted a meatloaf I made featuring lentils. Was a Chef Michael Smith recipe. Turned out great. I would dig it up, but I’m never very successful at finding my past posts.

Paolo · November 16

GrateEggspectations said:

@Paolo, @Canugghead

I could have been clearer, but I meant freezing a whole, uncut meatloaf raw (not yet cooked), as you’ve deduced.

Within the last few months, I had posted a meatloaf I made featuring lentils. Was a Chef Michael Smith recipe. Turned out great. I would dig it up, but I’m never very successful at finding my past posts.

One of the many advantages of standalone posts is that they are easier to search back (don't you think @lousubcap ?)

Canugghead · November 16

https://eggheadforum.com/discussion/comment/2767758#Comment_2767758

GrateEggspectations · November 16

@Canugghead

Thanks for the NI assist!

Natural Intelligence.

lousubcap · November 16

The search part is bonus on top of showcasing the effort to improve the draw of the forum.
I'm not a meatloaf (food version) fan but that spread looks sweet.
Thanks for the standalone work here. Always great threads from you.

Buckwoody Egger · November 17

valiant effort! the texture in your pic compared to Grate’s link is noticeable. would be curious if your ground beef was too lean or if it was 80/20. if you prefer lean then definitely add bread mushed up with milk (called a panade).

a great brown gravy with mushrooms can help too.

alaskanassasin · November 17

Facedance? Anyone?

edited for clarification…

The FaceDance Way

Paolo · November 17

Buckwoody Egger said:

valiant effort! the texture in your pic compared to Grate’s link is noticeable. would be curious if your ground beef was too lean or if it was 80/20. if you prefer lean then definitely add bread mushed up with milk (called a panade).

a great brown gravy with mushrooms can help too.

The stated fat content was 14,5%.

I like the suggestion of using panade. I also like learning new English words!

OhioEgger · November 17

When I make meatloaf it's always covered with a bacon weave.

fishlessman · November 17

that recipe he is using in the video makes a denser, dryer loaf with the ingredients he is using. i make meatloaf for slicing 1/8 inch thick on a slicer for deli style meatloaf sandwiches and a use dry type ingredients and over work the loaf similar to what he did.

if you want lighter and juicier add fresh diced onions and peppers. the loaf lightens as those ingredients cook down, shrink, and add moisture. dont over work the loaf mixture

fishlessman · November 17

i dry roasted the onions and and peppers here and added onion flakes to absorb the moisture with this deli style loaf

this one i used raw peppers and onions and basted the potatoes with the grease as it cooked. you can see the moisture in it

i tend to cook hotter, the low and slow renders out the juices as well

Paolo · November 17

Wow, a goldmine of information as usual!
Thanks for the additional comments and pictures

bluebird66 · November 19

I sure do love meatloaf and that looks fantastic!

Florida Grillin Girl · November 19

Nice looking spread you put out there.

Here's the recipe I use:

All-American Down-Home Patriotic Meatloaf Sandwich Recipe | Jeff Mauro | Food Network

Saltines and milk are awesome additions. I use just beef and pork. The glaze is great, too.

Sunday lunch meatloaf

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