View Full Version : Meatloaf, #1

Enrico Brandizzi
07-22-2014, 02:18 PM
Hi Folks,
I would like to share with you my first attempt at meatloaf. I was really surprised how much tasty it is and for sure I will reply.
This is my cook.

I bought some ground beef with enough fat inside. Then I added 2 italian sausages because I forgot to buy some ground pork meat.

https://farm4.staticflickr.com/3890/14674546686_5b22b2a99e_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14674546686/)

IMG_0801 (https://www.flickr.com/photos/bbqnessdotcom/14674546686/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

then I pureed some veggies to mix with

https://farm4.staticflickr.com/3884/14511031359_7c5d63eed9_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14511031359/)

IMG_0792 (https://www.flickr.com/photos/bbqnessdotcom/14511031359/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

and added them to ground meat plus 1 egg, some breadcrumbs, some salt and pepper to taste.

https://farm4.staticflickr.com/3914/14510891599_36bab15cc3_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14510891599/)

IMG_0802 (https://www.flickr.com/photos/bbqnessdotcom/14510891599/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

https://farm4.staticflickr.com/3899/14510758750_53688e5001_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14510758750/)

IMG_0809 (https://www.flickr.com/photos/bbqnessdotcom/14510758750/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

07-22-2014, 02:32 PM
Looks good so far. Just don't work the meat too much when you mix it up. I have done two meatloaf's. The first was wonderful. The second I think I over worked and it was dry and dense.

Enrico Brandizzi
07-22-2014, 02:36 PM
You are wright. I worked twice the meat, the first with the sausages and the second with every thing else. Next time just once.

07-22-2014, 03:20 PM
Can't wait to see the finish

Enrico Brandizzi
07-22-2014, 03:54 PM
I fit all in a pan, added some dry rub and put in the 26 OTG for indirect cooking at very low and slow T round 200F. I added some mesquite and hickory chips for smoke, but ended oversmoked.

https://farm6.staticflickr.com/5569/14694005311_d7f4bc3e2e_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14694005311/)

IMG_0830 (https://www.flickr.com/photos/bbqnessdotcom/14694005311/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

5 hours later it was like this

https://farm6.staticflickr.com/5590/14697168015_9cae7a45a0_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14697168015/)

IMG_0833 (https://www.flickr.com/photos/bbqnessdotcom/14697168015/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

and sliced.....

https://farm4.staticflickr.com/3907/14510465949_9e8aabba80_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14510465949/)

IMG_0836 (https://www.flickr.com/photos/bbqnessdotcom/14510465949/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

https://farm6.staticflickr.com/5571/14697093715_79b7a953f6_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14697093715/)

IMG_0838 (https://www.flickr.com/photos/bbqnessdotcom/14697093715/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

https://farm3.staticflickr.com/2918/14716912993_a88f8a8195_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14716912993/)

IMG_0841 (https://www.flickr.com/photos/bbqnessdotcom/14716912993/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

I really loved the taste and the moistness of this piece of meat. As I said before it was over smoked but still good.
Bark was good. tenderness ok. I stopped cooking at 161 F IT.

If you like this is the slideshow on youtube http://youtu.be/5b90iZFahLc?list=UU5...dcSBWPQKZhMVrg

Thanks for stopping by.

Brian in Maine
07-22-2014, 04:46 PM
It's easy to over smoke meat loaf. ground meat takes on a lot of smoke. I use 2 small chunks of hickory.

07-22-2014, 05:24 PM
Looks good, especially for a first try!

07-22-2014, 05:55 PM
Not too shabby. :thumb: I'd eat a slice or three!

07-22-2014, 06:04 PM
That meatloaf looks great. I never pureed my veggies but I think I'll try that. I see meatloaf sandwiches in your future.

07-22-2014, 07:22 PM
That looks dayum good... nice job!

07-22-2014, 08:44 PM
That makes me want to try a meatloaf.

07-22-2014, 08:53 PM
I fit all in a pan, added some dry rub and put in the 26 OTG for indirect cooking at very low and slow T round 200F. I added some mesquite and hickory chips for smoke, but ended oversmoked.

Looks good Enrico. Chips burn faster so they are more smokey than chunks, and mesquite and hickory are strong woods. Next time try it with a little hickory. :thumb:

07-22-2014, 09:18 PM
That is beautiful! I'm gonna try...

07-22-2014, 09:21 PM
That Meatloaf looks fantastic..:clap2: I use just one Hickory chunk. Nice job.:thumb:

scrub puller
07-22-2014, 09:28 PM
Yair . . . 'Scuse my ignorance but what's the essential difference between a "meatloaf" and a "fatty"?


07-22-2014, 10:53 PM
Fatty is pork sausage that may or may not be stuffed and may or may not be wrapped.

A meatloaf is usually a mixture of beef / pork sausage / veal / whatever and usually will have some veggies, egg, filler / binder like bread crumbs, and may or may not be wrapped...

I think. Unless this was a trick question.

07-23-2014, 02:54 AM
Great looking ML!
Did you add any liquid to the blender?

Enrico Brandizzi
07-23-2014, 05:08 AM
Great looking ML!
Did you add any liquid to the blender?

No. Just the pureed veggies but they were dryed out.

https://farm4.staticflickr.com/3898/14510999308_2f4f009285_c.jpg (https://www.flickr.com/photos/bbqnessdotcom/14510999308/)

IMG_0795 (https://www.flickr.com/photos/bbqnessdotcom/14510999308/) di BBQness (https://www.flickr.com/people/bbqnessdotcom/), su Flickr

07-23-2014, 06:44 AM
That looks fantastic! I'm going to make sure to add some chopped veggies to my next meatloaf.

07-23-2014, 06:56 AM
Actually, using the Italian sausage instead of ground pork was a good call, for me anyway. I always finely chop my veggies though. Nice loaf, Enrico! As you say, "Complimenti"!

07-23-2014, 07:13 AM
That looks dayum good... nice job!

X2 on that!!!! I think that will be next on my agenda. Looks sooooooo tasty

07-24-2014, 03:48 PM
Looks delicious! My only pointer would be to try a higher temp. Somewhere between 275 and 325 will give you a great smoke flavor and might leave the meat more moist as well. Love me some smoked meatloaf! :clap: