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First smoked meatloaf, WoW!

savageford said:
That sounds awesome, one question though. I cooked it right on the grate do you think if I put a pan right under it on a second grate that the drippings would burn?
Click to expand...

Here's how I usually do it- Form the loaf on a small cookie sheet, then into smoker for an hour or more until it firms up and renders out some of those tasty drippings. Then take a wide spatula and lift the loaf off cookie sheet and place directly on the grate to finish the cook and take the pan and drippings in to the kitchen for when you're ready to make your onion gravy. I suppose you could do it with a pan sitting on a rack below the loaf, and if you're worried about the drippings getting burned you could loosely line the pan with foil. My loaves are also stuffed(rolled) with spinach so they're even more difficult to handle when raw. I mainly start mine directly in a pan for ease since the loaf can be kind of tough to handle before it's cooked a little and firms up a bit. If you're concerned about the pan hindering smoke penetration don't worry, it doesn't.

Or you can use foil for the pan(as seen in idiotic photo taken while catering a party)
IMG_2616Small.jpg


Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy-
IMG_2518Small.jpg


Stay smokin'!
 
"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?

Couldn't find it in the recipe section :sad:
 
loco_engr said:
"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?

Couldn't find it in the recipe section :sad:
Click to expand...

Honestly I kinda wung it with the onion gravy, but here's a similar one I actually had written down that I use for another dish. The mustard mash recipe is there too.


Onion gravy-

1 large yellow onion, halved and sliced(you can use less of the onion if desired)
meat drippings
1/2 cup chicken stock
few dashes worcestershire sauce
2 TBS flour
salt and pepper to taste

In a pan, add drippings and onions and cook until soft and carmelized. Add the stock and deglaze the pan scraping up any browned bits. Remove the onions to a bowl, keep warm. Add the worcestershire sauce to the pan and slowly add flour a little at a time, whisking to get a nice smooth sauce. Check seasoning and adjust if necessary. Add onions into sauce and stir.

Mustard mash-

4-5 good size potatoes, peeled and cut into pieces
3 TBS spicy brown mustard
4 TBS butter
1/4 cup buttermilk or cream

In a stockpot, bring about 6 quarts water(enough to cover potatoes)to a boil. Add potatoes and cook until tender. Once cooked, drain and mash using a potato ricer. To the mashed potatoes add butter, mustard, buttermilk or cream(as needed to make smooth)a pinch salt and mix well.


The mustard mash is Gordon Ramsay's recipe and it's great. He uses it with his bangers and mash dish.

Like I said I just kinda wung it with the gravy and adjusted things as needed, so feel free to play with quantities of the ingredients or add or omit things. That's the fun of cooking!
 
J-Rod said:
Honestly I kinda wung it with the onion gravy, but here's a similar one I actually had written down that I use for another dish. The mustard mash recipe is there too.


Onion gravy-

1 large yellow onion, halved and sliced(you can use less of the onion if desired)
meat drippings
1/2 cup chicken stock
few dashes worcestershire sauce
2 TBS flour
salt and pepper to taste

In a pan, add drippings and onions and cook until soft and carmelized. Add the stock and deglaze the pan scraping up any browned bits. Remove the onions to a bowl, keep warm. Add the worcestershire sauce to the pan and slowly add flour a little at a time, whisking to get a nice smooth sauce. Check seasoning and adjust if necessary. Add onions into sauce and stir.

Mustard mash-

4-5 good size potatoes, peeled and cut into pieces
3 TBS spicy brown mustard
4 TBS butter
1/4 cup buttermilk or cream

In a stockpot, bring about 6 quarts water(enough to cover potatoes)to a boil. Add potatoes and cook until tender. Once cooked, drain and mash using a potato ricer. To the mashed potatoes add butter, mustard, buttermilk or cream(as needed to make smooth)a pinch salt and mix well.


The mustard mash is Gordon Ramsay's recipe and it's great. He uses it with his bangers and mash dish.

Like I said I just kinda wung it with the gravy and adjusted things as needed, so feel free to play with quantities of the ingredients or add or omit things. That's the fun of cooking!
Click to expand...



Looks awesome really appreciate you taking the time to post this, thank you
 
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