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Meatloaf - What Kind Of Wine?

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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Probably because Chubby isn't there to help you. :woohoo:
    And the recipe is?

    Mike
  • Cecil
    Cecil Posts: 771
    I have done it since college, 20 years ago. I read alot and have a couple of employees with palates that I trust.

    Walt
  • Don't be pick'n on Chubby. He might be up to his alligators in .... ..

    I don't know where this recipe originated from. It was in my BGE Recipes folder. Could be a couple of years old. I'm sure someone might recall the ingredients, or at least some of them. I changed quite a bit to suit my inventory of parts and my penchant for short cuts. Anyway, here it is...

    Meatloaf by Leroy

    1-1/2 pounds Ground Chuck
    1 pound Ground Pork (or Jimmy Dean's medium sausage)
    1 cup red onion -- chopped
    7 cloves garlic -- diced
    1/2 cup green pepper -- diced
    2 tablespoons olive oil
    3 tablespoons Sour cream
    1/4 cup Worcestershire sauce
    1/4 cup Dijon mustard
    1 cup Kraft Mexican Four Cheese -- grated
    3 egg yolks
    1/2 cup parsley (or 1/4 cup dried) -- minced (fresh)
    2 tsp Bad Byron's Butt Rub
    1 ts Dizzy Pig Raisin' the Steaks or Shak'n the Tree
    1/2 teaspoon Cumin -- Ground
    1 large pinch Kosher salt
    1 large pinch Garlic Pepper
    1/2 cup Italian bread crumbs
    1/4 cup Cilantro -- fresh chopped for garnish


    1. Sauté onion and garlic in olive oil until lightly browned.
    2. Add green pepper and sauté until soft.
    3. Season with salt and pepper and cool.
    4. Mix cooked vegetables with other ingredients.
    5. Pack into 9"x5"x3" loaf pan.
    6. Chopped Cilantro on top for garnish
    7. Chill for 4 hours minimum. (I didn't chill it)

    8. Preheat egg to 350 with pizza stone on grid with ceramic feet or wire rack under pan.
    9. Cook until internal temp is 160 (approximately 1-1/2 hours)

    Try it. I think you will like it.

    Spring "Close Is Close Enough" Chicken
  • A (Cabernet) is a must with meatloaf or any red meat for that matter.......
    Meatloaf looks great!!!
  • Thanks. But the meat is no longer 'red.' Does that matter? LOL

    Earlier I was thinking maybe one of the Boone's Farm varieties but due to the poor economy, maybe a Dr Pepper will have to do.

    Spring "The Soaking Lamp Is Lit" Chicken
  • With the spicing you used definately a cab. from Chili.
    If very spicy, Zin of Cal or primitivo if you like italian version, Argentinian Malbec or Cahors from France are all great to my taste but what about your taste bud ? What does your palate like ?

    Jean-Francois Lefebvre
  • bubba tim
    bubba tim Posts: 3,216
    Gunnar...THAT was good!!!! ROFL!!!! An original? Spring...I would go for a Cabernet, Shiraz or perhaps even a Chianti (but only if you use tomoato in your meatloat). Just my two cents.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Little Chef
    Little Chef Posts: 4,725
    Sorry all....mistakenly posted as Bubba Tim. The prior post was from Little Chef. Sorry 'bout that!
  • No tomato involved. But a Chianti would probably go well with the flavors, especially the pepper and garlic.

    Tanks.

    Spring "'O Sole Mio" Chicken
  • My palate likes any "Plan A' reds, especially if it tastes good and has a nice bouquet. But my budget likes 'Plan B.'

    Spring "Cents And Scents Don't Make Much Sense" Chicken
  • I’m thinking that even a bottle of “Old Tennis Shoe” would be good with a loaf as nice as that!!
    Honestly though, in my book most any hardy red would be real nice with a good meatloaf.
  • Thank you. Apparently most agree with you on wine choice. Truth is, a cold glass of milk goes well with it too.

    This is one recipe we will do often.

    Spring "Another Day, Another Meatloaf" Chicken