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?
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
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
3/4 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
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.
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.
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
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 (firstname.lastname@example.org).
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!