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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-25-2013, 02:18 AM   #1
BIGBrandon2785
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Default Meat Loaf??

Is it done with ketchup baked on or brown gravy??
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Unread 08-25-2013, 02:28 AM   #2
westy
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Either or. If you mean baked on in the smoker/oven, its usually ketchup or tomato sauce of some kind. Mom used Heinz chili sauce. Brown gravy usually over the top after the cookin is done. But there is definitely no rules. Glazes, toppers, rubs.....
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Unread 08-25-2013, 02:33 AM   #3
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Quote:
Originally Posted by westy View Post
Either or. If you mean baked on in the smoker/oven, its usually ketchup or tomato sauce of some kind. Mom used Heinz chili sauce. Brown gravy usually over the top after the cookin is done. But there is definitely no rules. Glazes, toppers, rubs.....
Yeah I was talkin in the oven,but yeah I don't know why but the ketchup never was my favorite,I always prefered brown gravy.Chili sauce is defintally my next try....I like that stuff on everything,I never thought of it on meatloaf,lol.

Last edited by BIGBrandon2785; 08-25-2013 at 04:47 AM..
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Unread 08-25-2013, 04:20 AM   #4
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If I have smoke on it, it gets a BBQ sauce glaze.
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Unread 08-25-2013, 07:17 AM   #5
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I mix ketchup and a little Balsamic and baste it every 20 min. I put a packet of brown gravy mix in the mix.
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Unread 08-25-2013, 07:24 AM   #6
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IMHO...
During the cooking/smoking, neither.

We prefer the firm, almost crisp meatloaf "bark" rather than any type of glaze. You can always add gravy (our personal choice, as what is meatloaf without mashed taters & gravy?!?!) or bbq sauce after plating.

After my 1st attempt at smoked meatloaf last weekend (fortunately, a BIG hit!), I doubt we'll go back to regular oven-baked meatloaf until the winter weather forces us inside.


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Unread 08-25-2013, 10:26 AM   #7
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Neither. Ketchup is for making bad food edible. I smoke without any sauce.
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Unread 08-25-2013, 10:32 AM   #8
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Quote:
Originally Posted by Bludawg View Post
I mix ketchup and a little Balsamic and baste it every 290 min. I put a packet of brown gravy mix in the mix.
That sounds good! I'll have to try it!

We either do no glaze or use a mix of ketchup and brown sugar during that last 20 minutes of the cook.
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Unread 08-25-2013, 03:35 PM   #9
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Give this a try. My family loves it

Ingredients

  • Meatloaf:
  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs, Beaten
  • 10 slices Thin/regular Bacon
  • Sauce:
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco To Taste
Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.




Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
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Unread 08-25-2013, 05:55 PM   #10
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Nothing on top for me... I like the crust crispy too.
I often eat it with ketchup...
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Unread 08-25-2013, 07:19 PM   #11
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I don't use any sauce on my smoked meatloaf. It comes out moist and juicy, with a nice smokiness. That's all I need.

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Unread 08-25-2013, 07:39 PM   #12
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Why not try... bbq sauce?

Never smoked a meat loaf before, but that's what I'd use.
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Unread 08-26-2013, 12:30 AM   #13
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I never really liked ketchup type toppings on meat loaf...but I like this one:

http://www.foodnetwork.com/recipes/a...ipe/index.html

...the topping is the first four ingredients in the recipe list (ending with the cocoa). I just mulched the canned chipotle with a blender stick. (The meat loaf that goes under this sauce is really good too.)

But the idea of using only a rub (one that adds crunch) is good too. Actually I think coating the whole thing with a rub like Meathead's Memphis Dust, then putting Alton's cocoa influenced tomato-chipotle shmear on top late would be really really nice. (I put the meat in a loaf pan to shape, turn in out onto a strip of parchment paper set on the grill, then slide the loaf off the parchment as soon as it sets a little on the outside, so it will crisp on the bottom.) Meathead's Dust is here:

http://www.amazingribs.com/recipes/r...phis_dust.html

Last edited by creekwalker; 08-26-2013 at 02:28 AM..
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Unread 08-26-2013, 12:32 AM   #14
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Quote:
Originally Posted by BIGBrandon2785 View Post
Is it done with ketchup baked on or brown gravy??
I like to glaze my Meat Loafs with Sweet Baby Ray's cut with Coffee.
I don't need Ketchup or Gravy.
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Unread 08-26-2013, 12:45 AM   #15
Smokin Mike
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I'm sure you probably should not do this, but we put bacon on the top,,,,
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