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Started By
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In honor of Meatloaf, let’s talk meatloaf
Posted on 1/21/22 at 2:32 pm
Posted on 1/21/22 at 2:32 pm
Tell us anything you like about meatloaf: recipe, ingredient, side dish, restaurant, cooking method, etc.
I enjoy a smoked meatloaf sandwich. I make a meatloaf like normal but add diced jalapeños and a bbq rub.
I serve it on a hamburger bun with coleslaw, onion, pickles, and bbq sauce. The only negative is the meatloaf isn’t the size/shape of the bun, but you can work around that.
I enjoy a smoked meatloaf sandwich. I make a meatloaf like normal but add diced jalapeños and a bbq rub.
I serve it on a hamburger bun with coleslaw, onion, pickles, and bbq sauce. The only negative is the meatloaf isn’t the size/shape of the bun, but you can work around that.
This post was edited on 1/21/22 at 2:36 pm
18
Posted on 1/21/22 at 2:38 pm to SixthAndBarone
I love a leftover meatloaf sandwich. Cold, with a shite load of mayo
Posted on 1/21/22 at 2:38 pm to SixthAndBarone
Love me a good swordfish meatloaf with onion marmalade, rare roasted partridge breast in a raspberry coulis with a sorrel timbale. 
Posted on 1/21/22 at 2:45 pm to SixthAndBarone
something about just a plain, old fashioned meatloaf with gravy, mashed potato's and peas. hits the spot.
Posted on 1/21/22 at 2:46 pm to SixthAndBarone
Smoked Meatloaf is fantastic. I cook mine on my Kamado @ 300° until done.
Posted on 1/21/22 at 2:54 pm to SixthAndBarone
Do yall add soaked bread or Oats?
I've only used dry bread crumbs for mine but I see recipes where they suggest adding milk soaked bread pieces or dried oats.
I've only used dry bread crumbs for mine but I see recipes where they suggest adding milk soaked bread pieces or dried oats.
Posted on 1/21/22 at 2:59 pm to SixthAndBarone
NOT YOUR MAMA'S MEATLOAF
temperature to 225? and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs. Add both ground beef and ground sausage, mix well. Form mixture into a loaf, packing tightly.
INGREDIENTS
1 Cup breadcrumbs
1 Cup milk
2 Tablespoon onion, chopped
1/2 Teaspoon ground sage
2 Teaspoon salt
2 egg, beaten
2 Pound ground beef
1/4 Pound ground sausage
Transfer the meatloaf to a wire rack and place on the grill. Cook for 2 hours, or until it reaches an internal temperature of 160?.
For the Glaze: Combine Traeger ‘Que Sauce with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.
LINK
always a hit
temperature to 225? and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs. Add both ground beef and ground sausage, mix well. Form mixture into a loaf, packing tightly.
INGREDIENTS
1 Cup breadcrumbs
1 Cup milk
2 Tablespoon onion, chopped
1/2 Teaspoon ground sage
2 Teaspoon salt
2 egg, beaten
2 Pound ground beef
1/4 Pound ground sausage
Transfer the meatloaf to a wire rack and place on the grill. Cook for 2 hours, or until it reaches an internal temperature of 160?.
For the Glaze: Combine Traeger ‘Que Sauce with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.
LINK
always a hit
Posted on 1/21/22 at 3:10 pm to Saskwatch
quote:
Do yall add soaked bread or Oats?
I add bread crumbs to meatloaf and water soaked bread to meatballs. Never oats.
Most meatloaf recipes use milk. I don’t care for milk…milk and beef just don’t appeal to me. As far as I can tell the milk can be used to help bind, add moisture, and/or add nutrients to a “poor” meal.
I’ve actually asked this board about the milk in the past and if anyone knew any other reason milk is used and nobody had another reason.
Posted on 1/21/22 at 3:15 pm to t00f
I love adding pork to a smoked meatloaf and my normal smoked meatloaf recipe does use pork too, I forgot to mention that.
Never tried sage in the meatloaf, but have used it in sausage. Do you use breakfast sausage (with sage)? Wondering if you should add extra sage if you’re using breakfast sausage. I’m sure it really doesn’t matter either way.
Never tried sage in the meatloaf, but have used it in sausage. Do you use breakfast sausage (with sage)? Wondering if you should add extra sage if you’re using breakfast sausage. I’m sure it really doesn’t matter either way.
This post was edited on 1/21/22 at 3:16 pm
Posted on 1/21/22 at 3:25 pm to SixthAndBarone
My kids’ favorite dinner is meatloaf - they don’t even need any sides
It’s one of the only things that the kids say I make better than dad
It’s one of the only things that the kids say I make better than dad
Posted on 1/21/22 at 3:30 pm to SixthAndBarone
nope, either regular or Italian sausage
Posted on 1/21/22 at 3:32 pm to jchamil
My mom would always make what she called a meatloaf cordon bleu, which was a meatloaf rolled with ham and cheese
Posted on 1/21/22 at 3:37 pm to Saskwatch
quote:
Do yall add soaked bread or Oats?
I've only used dry bread crumbs for mine but I see recipes where they suggest adding milk soaked bread pieces or dried oats.
I've used all 3, but mainly we use a combination of dried bread crumbs and oats
Posted on 1/21/22 at 3:52 pm to SixthAndBarone
I hate meatloaf.
I don't need my meat formed into a loaf.
I don't need my meat formed into any shape except a patty.
I sure as shite don't want ketchup on top of meat formed into a loaf.
I don't need my meat formed into a loaf.
I don't need my meat formed into any shape except a patty.
I sure as shite don't want ketchup on top of meat formed into a loaf.
Posted on 1/21/22 at 4:02 pm to UPT
quote:
I don't need my meat formed into any shape
I love reshaped meats
meatloaf
hot dog
sausage
bologna
Patties
any other form of "loaf"
Posted on 1/21/22 at 4:03 pm to UPT
quote:
I hate meatloaf. I don't need my meat formed into a loaf. I don't need my meat formed into any shape except a patty. I sure as shite don't want ketchup on top of meat formed into a loaf
Sam i am
Posted on 1/21/22 at 4:09 pm to SixthAndBarone
I prefer to use a veal, pork, and beef mix, but if that’s not available, half ground beef and half ground pork. Optimally, I will add bread crumbs, egg(s), Worcestershire, ketchup, diced onions, peppers, and celery, dried parsley, garlic powder, and seasoning.
If I’m making it low carb, either no bread crumbs, or I use low carb bread. Also, no sugar ketchup.
I think it makes a difference NOT to use a loaf pan, preferring to use a large Pyrex baking dish so that there will be browned sides as well as top. I don’t sauce the top, but I do top it with strips of bacon.
I love leftover meatloaf sandwiches.
I don’t care for dense meatloaf.
If I’m making it low carb, either no bread crumbs, or I use low carb bread. Also, no sugar ketchup.
I think it makes a difference NOT to use a loaf pan, preferring to use a large Pyrex baking dish so that there will be browned sides as well as top. I don’t sauce the top, but I do top it with strips of bacon.
I love leftover meatloaf sandwiches.
I don’t care for dense meatloaf.
This post was edited on 1/21/22 at 4:21 pm
Posted on 1/21/22 at 4:14 pm to SixthAndBarone
So many good ways to do meatloaf. I love the classic styles. Topping it with a good tangy bbq sauce is a nice change up from time to time. I've even had one that got topped in queso before and I didn't hate it 
Posted on 1/21/22 at 4:41 pm to Saskwatch
Wife adds cooked rice into her meatloaf and it's damn good.
Meatloaf and green bean casserole..hard to beat.
Meatloaf and green bean casserole..hard to beat.
Posted on 1/21/22 at 4:48 pm to UPT
quote:
I don't need my meat formed into any shape except a patty.
Damn bro. You don’t eat: deli ham, deli turkey, smoked sausage, fresh sausage, hot dogs, salami, processed chicken nuggets, the McRib, or meatballs?
I don’t believe you.
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