Friday, May 21, 2010

Underground Deli Meatloaf Sandwich

Last night I cooked my "I would do anything for loaf - meatloaf" on the Big Green Egg.

If I recommended cooking a meatloaf on a grill, you might ask me to "let you sleep on it" or you might run away like a "bat out of hell", right?

I thought it sounded weird too when I first heard of doing it that way, but I tried it two years ago and it is my favorite way to prepare meatloaf now. You just prepare your favorite meatloaf recipe and instead of cooking it in your oven, turn your grill into a fire roasted oven by cooking with indirect heat (fire or burner on one side, food on other side, lid closed).


"I Would Do Anything For Loaf" Meatloaf recipe
adapted from Underground Deli's Meatloaf Sandwich

Ingredients
1 cup panko bread crumbs
1 1/2 teaspoons Dry mustard
1 teaspoon Black pepper
1 teaspoons Garlic powder
1/2 teaspoon garlic minced
2 tablespoon basil, fresh chopped
1 tablespoon Dried oregano
3 Eggs
3/4 cup Ketchup
1/2 teaspoon Hot pepper sauce
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Horseradish
1 cup Onion; chopped
2 1/2 pounds Ground beef; 80/20 mix

Instructions
In a bowl, combine bread crumbs, mustard, black pepper, garlic powder, basil and oregano. In a large bowl, combine eggs, ketchup, hot pepper sauce, Worcestershire sauce, Dijon mustard and horseradish. Mix in the onion and ground beef, then add the bread crumb mixture.

TIP: One reason people don't like meat loaf is because they've been served one that is greasy because it cooks in it's own grease in the loaf pan. Only use the loaf pan for a mold to shape the loaf and let it chill for an hour in the fridge.

Then when ready to cook, invert the loaf pan onto a raised drip pan set up like this and all the grease will drip away from the loaf while cooking in the oven or the grill.

Cook the loaf at 350f.

After 45 minutes, brush with a glaze of your choice.
-Typical meatloaf glaze: 1/2 cup ketchup, 1/4 cup brown sugar, 1 oz apple cider vinegar
-Sweet glaze: commercial BBQ sauce like Blues Hog.
-Spicy glaze: 1/2 cup ketchup, 1/4 cup Chok On Dis Blaze n' Glaze, 1/4 cup brown sugar

Cook until the loaf hits an internal temp of 160f. This should be a total cooking time of 1 to 1 1/2 hours.

Try that inverted meatloaf technique the next time and I think you'll like your standard meatloaf a little bit better. The final product is just moist enough but not greasy at all. PERFECT for meatloaf sandwiches, my favorite.

And consider cooking it on the grill too. Since I started cooking it on the grill, anytime I think about cooking one in the oven, I think, "I would do anything for loaf, but I won't do that!"

(All apologies to Michael Lee Aday) 


But even as I was cooking it last night, I was already thinking about dinner tonight, a meatloaf sandwich. To me, a leftover meatloaf sandwich is comfort food at it's best so I always cook extra just to ensure that there will be leftovers. Two years ago I found the recipe for Underground Deli Meatloaf Sandwich browsing through BigOven and it has become my favorite meatloaf sandwich. The meatloaf is a good basic meatloaf, nothing outlandish and it works great on the grill. I use an extra spicy ketchup glaze since it's going on to a sandwich.


And fresh Grainger County tomatoes (the best in the Southeast) made them just perfect.


Blogger Get Together
This weekend is the "drop dead date" for committing to the East TN Blogger Get Together that we have been planning. The initial response provided enough interest that we went ahead. But as of today only one other party has committed for certain for the June 5th gathering. If you are still wanting to attend, please email Larry of Big Dude's Eclectic Ramblings THIS WEEKEND (grandpop1@yahoo.com).

Chris Lilly BBQ Class
I am excited to be attending a BBQ class at Dead End BBQ Restaurant in Knoxville tomorrow morning. The featured guest is Chris Lilly, who is the pitmaster of Big Bob Gibson's BBQ in Alabama, a world champion competitive BBQer, and author of Big Bob Gibson's Barbecue Book. I'm trying to get my brain in "sponge mode" so I can soak up as much info as possible!

Underground Deli Meatloaf Sandwich

11 comments:

  1. When am I gonna learn not to look at blogs before dinner? I'm with you all the way on the meatloaf sandwiches. This looks really delicious, Chris.

    I'm excited for the get-together party pics!

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  2. I have not had meatloaf in a while, and that sandwich looks darn good!

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  3. Oh, I hope you tell us all about your class! Learn good stuff! Unfortunately, I won't be able to attend the get together, it's on the same day as a big wine and food tasting event here in Chattanooga.

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  4. Wow, nice sandwich there Chris. And those maters and red onions had to help.

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  5. Meatloaf sandwiches are serious comfort food. And I like this extra spicy glaze business. It sounds ideal.

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  6. CHRIS LILLY... way cool, enjoy, take notes/photos, share what you can without breaking the class rules!

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  7. That meatloaf sandwich looks perfect!!!! Like you need a class, you could probably teach it.

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  8. Sounds like you have some fun coming your way! Enjoy both events- but I'm already sure you will!

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  9. We are going to a wedding in Nashville next weekend. I am hoping to stop for lunch in Decatur and finally eat at Big Bob Gibson's! Love Chris Lilly

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  10. I haven't had a meatloaf sandwich since I was a kid and now I am craving one. It looks FANTASTIC Chris.

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  11. I actually like meatloaf better in a sandwich than on it's own! GREG

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