Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Meatloaf?

How do you like to make a meatloaf? Something a bit different perhaps, a little pazaz? (That's a new word I just made up.

Substitute A1 sauce in place of ketchup at my house. I’m not a ketchup fan so at least to me it makes it way better.

My Mother made it with chunks of bread in it, lots of onion, and chunks of green pepper. We had our own bread crumbs, so that was usually rye or black bread. It tasted a lot better than my wife's, but that is usually true.
My favorite is when she would stuff the meatloaf in a veal breast. The outside always has a liberal coating of pepper.
I have not had veal breast in years.

Add about 1/3 ground pork, equal amounts milk and bread crumbs, an egg or two depending on loaf size. Mix by hand, but don’t overmix or it will be too dense. We top with a drained can of diced tomatoes.
We shape and bake in a CI skillet, not a loaf pan.

Love meatloaf.

Don't let your meat loaf.

My favorite is with A1 or sweet baby rays and a couple tablespoons of Jack Daniels.

Place in the smoker on a wire cooling rack for an hour or so of cool hickory smoke. You can cook it on the smoker too if you prefer, but place it in a skillet for cooking. I finish mine in the oven.

Pellet smokers are awesome for this type of thing. (That hurt to admit)

Here's my go to.


Smoked Meat Loaf


Ingredients:

1 lb. Ground Beef
1/2 lb. Ground Pork
1/2 tsp. Dry Mustard
1/4 tsp. Ground Black Pepper
1 Cup Italian Bread Crumbs
1/4 tsp. Sage
2/3 Cup Milk
1 Garlic Clove Crushed
1 Egg
3/4 tsp. Dizzy Pig Cow Lick or your favorite
1/4 Cup Chopped Onion
1 Tbs. Worcestershire Sauce
1 1/2 tsp. Salt
Ketchup & Heinz 57 For Brushing

Directions:

1. Preheat Cooker to 350*F with indirect setup (platesetter)

2. Add 3-4 Chunks of Cherry Wood

3. Mix all ingredients together in a bowl

4. Brush top of loaf with mixture of ketchup and Heinz 57 and sprinkle with more steak rub.

5. When cooker is stable at 350* place meatloaf in and cook for 1.5 hours on the grate above a drip pan until done (internal meat temp 150-155*)

6. When meatloaf is done remove and rest for 5-10 minutes before slicing.

Years ago, a friend's family invited me over for meatloaf. I believe they called it Swedish meatloaf. I know it had two different meats in it and I want to say it was ham and beef.

It was really good, wished I had snatched up the recipe. My family always made a beef meatloaf, it had bread mixed in with it (to lighten it?) onions and a egg to bind it. It was covered in a ketchup/bbq sauce.

You guys are making me hungry, will have to get my mom's recipe for sure!

Fine dice 1 onion, 1 stalk of celery, ove of garlic and a carrot.

Sautee with olive oil until onion is translucent. I usullay give the carrot and celery a few minute head start. Season with S&P and thyme. When done set aside to cool.

Mix a # each of ground pork, beef, and veal (sub beef for the veal if you like) with a couple handfuls of coarse bread crumbs, 2 eggs, more S&P, and the veg mix until well combined. Dont go nuts and turn it into paste though.

Pack into loaf pans and bake. Sometimes Ill lace the top with bacon. Especially if the beef is very lean.

I hated my HO step mother. but she made the best ML I have ever ate. she is dead now.. I sure do miss her ML

CUE pics of

Woodsmoked Bacon wrapped meatload loaded with hard boiled eggs.

My favorite uses 80/20 ground beef, grated zucchini, grated Parmesan cheese, bread crumbs, basil pesto, chopped parsley, egg, tomato sauce, salt and pepper. We also do the same by gutting a sufficiently chubby zucchini, mix the guts with the above stuff and stuff the zucchini shells. We spent last night in Little Rock and had dinner at a fairly upscale restaurant that served a very good meatloaf using a mix of hot Italian sausage and ground beef, all coarse ground. It, too, was excellent.

Just made one up on Sunday. A bacon, Swiss and parmesan meatloaf.

I diced a half pound of bacon and a medium onion, sautéed them for about 10 minutes or so.

Mixed together about a pound of ground beef and a pound of ground pork, 2 eggs, salt and pepper, about 3 cloves of minced garlic, some freshly minced parsley and about 1 cup of breadcrumbs.

Then, in a big ole' bowl, combined the meat mix, bacon and onion....with the grease, and diced up an 8 ounce block of swiss cheese and about 1/2 cup of parmesan.

Formed it into kind of like a flattened football and put it in a pyrex dish and into the oven at 350 for an hour and 15 minutes.

Dang....It came out good.

Meatloaf needs to be very firm and capable of being sliced; not crumbly.

Agreed. Makes for a better sandwich!

Nuthin bettern a meatloaf sammich !

I've bottled inspiration. Smoked game meatloaf is coming soon.

50 (moose)/50 (pork sausage)
onion
egg
salt
pepper
no salt seasoning
Worcestershire sauce
Hot Sauce
ketchup or bbq sauce (optional)
binder - saltines, bread crumbs, oatmeal, bread and milk? (what ever is available in fridge and pantry)

"Pazaz" comes from cooking on the "big black egg" (pit boss kamado grill). Smoked meatloaf is incredible!