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  • RRP
    Meatloaf recipe as I promised!

    Not Your Mother’s Meatloaf

    The original recipe was gleaned from one made at a Texas Eggfest in 2004 though I have made several modifications to it over the years to our satisfaction. The most recent is the addition of anchovies! Ron Pratt, Dunlap, IL


    1 pound 80/20 ground chuck

    ½ pound ground pork

    4 strips of bacon

    4 anchovies 

    1 T oil from the anchovies tin

    ½ cup chopped onion

    ½ cup chopped green pepper

    ½ cup Panko bread crumbs – Parmesan herb style

    1 T Worcestershire

    4 cloves diced garlic

    1 raw egg

    2 tea Gochujang

    1 tea ground black pepper

    ½ tea kosher salt

    ½ tea Tabasco

    ¼ tea ground cumin

    ¼ cup beef stock

    In large skillet slow fry 4 strips of bacon to semi-cooked, but still limp. Remove bacon and set aside. Add 1 T of the oil to the bacon grease and add anchovies, onion, green pepper and sauté all the while stirring and mashing the anchovies into a paste and thoroughly mixing.  As it simmers add the ground pepper, salt, cumin, garlic and continue cooking until veggies are softened. 

    Meanwhile slice and dice the bacon strips into small pieces. Don’t worry if they are undercooked to your liking as they will finish cooking inside the meatloaf. Besides if the bacon is crisp to start with they will become hardened, unpleasant surprise nuggets inside the loaf!

    Pour the skillet contents into a large mixing bowl. Add the remaining ingredients and mix and mix well with your hands by squeezing repeatedly through your fingers. (HINT: wear disposable plastic gloves!) Then form your loaf. Trust me - with the bread crumbs and egg binder this will be a solid loaf when thoroughly mixed! Place the loaf on top of waxed paper which is sitting on a cutting board. That way you will be able to coat the ends, sides and one top with a favorite rub such as Dizzy Pig Cow Lick. You can then flip the loaf and coat the final side.

    I use a wire meatloaf basket, which allows smoke to reach it on all sides, but you may want to use a small oven proof flat pan or even a “pizza pan” which has holes.

    Set up your BGE to cook indirect by using the plate setter with legs up and grate on top. I also foil my PS to keep the grease from getting the PS too dirty. Shoot for a 330° dome temp and cook to an internal temp of 160°. Typically this will take about 90 minutes. BTW I prefer the taste of cherry wood chunks as that smoke seems to “honor” this loaf!



    July 21
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