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Cheese for meatloaf??

Bordello
Bordello Posts: 5,926
edited November -0001 in EggHead Forum
When I make a meatloaf it's like a stew, anything I wish to throw in works for me and I throw in a lot.

That being said I usually use Tillamook Xtra sharp cheddar cheese in it and on it. :laugh:


What cheese do you use if you use any at all??? Do you use it only in the mixture,only on top or both???



Thanks,
Bordello
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Comments

  • bubba tim
    bubba tim Posts: 3,216
    mozzarella cheese on top during th last 15 minutes of the cook. Yum Yum
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
    or use it as a layer for stuffing
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Bordello
    Bordello Posts: 5,926
    I use that in stuffed bell pepper and it is great, good suggestion.

    Hope all is well on the home front.

    Regards,
    Bordello

    Think
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  • rosros
    rosros Posts: 409
    I did a meatloaf today. I threw everything into it also, angus ground chuck, jimmy deans sausage, bacon, onions, carrots, celery, egg, spaghetti sauce, spices. I do not use any fillers.

    Lit 3/4 chimney starter full of kingsford briguets...placesetter....opened bottom and top vents full and let it bake the 3lb for 1.5hrs at a rock steady 300degree dome to 140degree internal.

    Nice extremely juicy meatloaf which is not easy to do without any fillers.

    meatloaf001.jpg
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  • bubba tim
    bubba tim Posts: 3,216
    of course
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    angus ground chuck, jimmy deans sausage, bacon, onions, carrots, celery, egg, spaghetti sauce, spices
    No fillers indeed ;) :laugh: :lol: :woohoo: :whistle: :ermm: :blush:
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  • Richard Fl
    Richard Fl Posts: 8,297
    Here is a way I like to do meatloaf. I put cheese slices on each serving slice, if at all.

    Meatloaf, Richard Fl

    I do them on the small indirect at 325-350F about an hour pulled around 150F.


    100_1936.jpg



    Meatloaves
    2 Lbs. Ground Chuck
    2 Lbs. Ground Round
    3 Whole Eggs
    1 Large Vidalia Onion, Chopped Medium
    10-15 Saltine Crackers, Crushed
    1/2-3/4 Cup Spicy Ketchup
    1/2-3/4 Cup Grated Parmesan Cheese
    2-3 Tbs. Dijon Mustard
    1-2 Cups Pepper Ridge Farms Herbed Seasoning Stuffing
    1-1 1/2 Pkg. Lipton Onion Soup Mix
    Coarse Peppermill Black Pepper, to taste
    3-4 Strips Bacon, Optional
    Favorite Cheese, Optional
    Sauce, 1 Meatloaf
    1 Cup Spicy Ketchup
    1/4 Cup Dijon Mustard
    1/2-3/4 Cup Brown Sugar, Packed
    2-3 Tbs. Balsamic Vinegar
    1 Cup Parmesan Cheese, Grated
    Ground Pepper to taste




    Procedure:
    1 The meat recipe makes 2 nice 10 inch diameter loaves and they are about 1 1/2 - 2 inches thick. The sauce is for one meatloaf. The meat recipe may be halved or the other loaf frozen, which is what I do. Sometimes I will place some cheese slices in the middle of the meat and make a big cheeseburger.
    2 When mixing the meat and other ingredients, mix about 1/3 saltine crackers and 2/3 Pepper Ridge stuffing, do in 1/4 -1/2 cup portions so as not to dry out the mixture.
    3 If using the bacon, lay on top of loaf after the sauce has been added this allows the bacon to get crispy.. I cook over a rack that has a grease catch pan underneath and there by avoid having to deal with removing the grease from a normal loaf pan.
    4 I like the sauce to be thick, if necessary thin with water or more vinegar. Slather all over! Nice to have a little sauce left over, to serve with. Play with the ratios of ketchup and mustard until you reach a point that makes you happy. Enjoy!!


    Yield: 2-2 Pound Loaves

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2006/09/05



    as ea
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  • Bordello
    Bordello Posts: 5,926
    Looks good, thanks for all the info. I need to go to the store tomorrow for more things. Hope to make my loaf in the next day or two.

    Regards,
    Bordello
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  • Bordello
    Bordello Posts: 5,926
    Yep, I too put lots of different thing into it but am wondering why you're using briquets unless you just had a ton on hand.

    Thanks,
    Bordello
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  • rosros
    rosros Posts: 409
    I have around 100lbs before the egg. The briquet still work great for shorter cooks, starts quick and less expensive.
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  • Richard Fl
    Richard Fl Posts: 8,297
    If you really wish to kick it up, place some hard boiled eggs in the center.
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  • Bordello
    Bordello Posts: 5,926
    I thought you were the one that made the post about that but could not remember for sure. I don't blame you and when I couldn't get lump for a short time I did use it for a cook or two.

    Regards,
    Bordello
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  • Rooster K
    Rooster K Posts: 416
    Cubed Velveeta! It is so wrong but so good! The dang things taste like a giant cheese burger. :evil: I just mix some in to my standard meatloaf.
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  • Bordello
    Bordello Posts: 5,926
    Now that's one I hadn't thought of. Maybe I will try two types.

    Thanks,
    Bordello
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  • Rooster K
    Rooster K Posts: 416
    I am on the way to the freezer to look for hamburger. MMM meatloaf. :)
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  • Hoss
    Hoss Posts: 14,600
    Heck,I always thought that was for dip.Interesting! :)
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  • fishlessman
    fishlessman Posts: 34,589
    yep, just about any cheese in the fridge. the one in the link has everything, ive done others wrapped in bacon stuffed with velveeta
    http://www.eggheadforum.com/archives//2005/messages/192205.htm
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bordello
    Bordello Posts: 5,926
    Nice looking loaf. I had to laugh as I had responded to that post under my old handle. (New Bob)


    Thanks for the memoy,
    Bordello
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