anyone ever cook meatloaf?

We prefer it cooked. :evil:

Here is how I do it. Note that I break the USDA rules for doneness.....this is your call. I also don't put bacon on it because for some reason it never makes it into the house anyway. I usually don't put any ketchup or sauce on it unless someone really wants it like that. Here is what I use for that.




thirdeye's Cowboy Meatloaf

Meatloaf is like sausage in my book. Remove, add or change the amounts of anything you feel like.

1 1/2 lbs ground beef, bison or venison
1/2 lb ground pork butt
1/3 cup finely chopped sweet onion
2 green onions with tops, finely chopped
2 tablespoons chopped garlic. Make it 3 if you like garlic.
3 tablespoons Wooster
2 tablespoons Mexican oregano
2 tablespoons thyme, dried
2 tablespoons parsley, dried
1 egg
1/2 to 3/4 cup of panko (Japanese bread crumbs)
Sea salt and black pepper to taste
Bacon strips (optional on beef, use with bison and venison)

Combine 1/2 cup of the panko with the other ingredients and begin to mix. Only add more panko if the mixture looks too loose. Form into one large loaf or two 1lb loafs or logs. Add bacon to the top. Cook indirect at 325° - 350° until the internal reaches 155°, let rest and the temp will rise to 160° or so. You can cook these in a loaf pan, plain or perforated or on a disposable seafood or vegetable screen.

I break the USDA rules with respect to doneness, pulling mine at 150°.


~~~~~~~~~~~~~~~~~~~~~~~

Cornbread and Jalapeno Meatloaf
Source: Unknown (but I would sure like the author to step up and claim ownership)

Meatloaf that has cornbread crumbs, corn, Jalapenos, pepperjack cheese, onion, garlic, and more.And you can easily kick it up a notch my adding some Bayou Pecker Power hot sauce.

1 1/2 lbs ground beef
1/2 lb ground pork
3/4 cup canned whole kernel corn
1/2 cup crumbled cornbread
1/2 cup sour cream
1/2 cup sheredded pepperjack cheese
1/2 cup finely chopped onion
1/4 cup milk
1 egg, lightly beaten
3 or 4 jalapeno peppers, chopped
2 cloves garlic, minced
1 teaspoon Seasalt (or kosher)
1 teaspoon pepper

Preheat oven to 350 degrees. Grease a loaf pan.

Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sourcream, pepperjack cheese, onion, milk, egg, jalapenos, garlic, salt and pepper. Then mix the meat and corn mixture together. Form into a loaf and place in pan.

Bake for 1 hour. If the loaf is too brown you can cover with foil for the last 15 minutes.

That sounds like a good recipe. What is Coyote Ketchup? Can you buy it in a grocery store? You dont saute the onions and garlic at all?

Here is one I like.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=703221&catid=1

me too!

Wess, looks like a lot of liquid. How did it turn out?

Here's one more to try. It really is that good. Comes from the egghead forum archives somewhere, just a few modifications. I use a grill topper, it's usually a 4 pounder. Takes about 1 1/2 hrs @ 330° Indirect.



Make sure to add wood chunks for smoke. Gives it that special BGE flavor.

MIKE'S MEATLOAF

I got this recipe from the egghead forum website. I have made just a couple modifications, but pretty much stuck with the original recipe since it's so good. Also, I usually make a double batch and divide it into 2-3 loaves. I vacuum-seal & freeze the 1-2 extra loaves to cook some other time.
Makes 4lb loaf. Can double the recipe and divide into 2-3 loaves.
2 lbs ground chuck
1 lb ground pork
1 TBS canola oil
1/2 cup minced onion
1/2 cup chopped green or red pepper
1/2 cup chopped mushrooms
3/4 cup italian bread crumbs
2 TBS Worcestershire
3-4 cloves minced garlic
1 egg
1/2 cup beef stock
1/2 tsp ground cumin
1 tsp ground black pepper
2 TBS mrs dash or other salt free seasoning
1-2 TBS montreal steak seasoning (optional)
1 tsp Kosher salt (optional)
1 tsp Tabasco (optional)


Warm the oil in a skillet over medium heat. Add the onion, and bell pepper and sauté. As it sautés, add the pepper, salt, cumin, garlic and continue cooking until veggies are softened. Put the veggies into a large bowl. Add the rest of the ingredients and mix well with your hands. Then mound the mixture to form your meatloaf. When doing a double batch, this makes 2-3 good-sized meatloafs. You can sprinkle a liberal amount of Montreal Steak Seasoning on all sides of the meatloaf. I'm sure other rubs would work just as well.
Cook indirect at about 330-degree temp. You will need a drip pan. Cook to an internal temp of 155 degrees. It takes about an hour and a half. Let sit for 10 minutes and serve.

We don't use added salt, or heat, so we just leave off the last 3 ingredients.

Enjoy!

Let me check on it and maybe I can send some. I have something else to put in the box anyway.

I know my shipping would be the same or less than the folks up up the road in Buffalo, and I bet my price is close to their online one too. Do you want a couple of bottles?

Wayne, resend me your address I have a couple things I had picked up for you but must have deleted your shipping info,,,, Also haven't had any burnt fingers for a while :laugh: Thanks

Thirdeye....No need to feel guilty about your pull temp, FYI. They have reduced the minimum internal temp of ground meats (pork, beef, and other meats NOT inluding poulty) to 155*. You get 155* easy during the rest....so it is ALL good. Poultry remains 165*.