Anyone have a killer meatloaf recipe?

[jfmorris]

Is it really KILLER meatloaf without a can of this?

[johnec00]

Here's mine from last January's "Meatloaf: What's your go to recipe" thread.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1366247-meatloaf-what%E2%80%99s-your-go-to-recipe?p=1366889#post1366889

[JCBBQ]

Excellent thread. I learned a lot.

[Baltimorelger]

So many great options! I’ll review them all and share my results after this weekend. Thanks all!

[jerrybell]

I call this Meatloaf Development because I've been tweaking it to get the taste and texture I want. This is really good and I might be done tweaking. The basis of this recipe (ingredients and method) is a combination of recipes from Alton Brown, Mary from Deep South Dish, and my mother-in-law.


Meatloaf Development
2 lb ground beef
1 ½ cup Ritz cracker crumbs (~40 crackers)
½ cup chopped bell pepper
1 ½ cup chopped onion
1 T minced garlic
1 t kosher salt
½ t black pepper
½ t cayenne pepper
½ t Cajun seasoning (like Slap Ya Mama)
½ t paprika
½ t thyme
1 t chili powder
Pinch dry mustard
1 to 2 T Worcestershire sauce
½ cup ketchup
1/3 cup milk
2 eggs, beaten

Glaze
½ cup ketchup
1 t spicy brown mustard
½ t Worcestershire
2 T packed brown sugar

Directions
Preheat oven to 325 degrees
Sauté onions and peppers in 1 T each butter and olive oil until onion is golden brown
Add garlic to onions and peppers and cook about 1 minute more then set aside to cool
Mix cracker crumbs and dry seasonings in a large bowl
Crumble ground meat onto cracker crumb mix
Add cooled vegetables, and wet ingredients
Mix thoroughly while avoiding squeezing or compacting the meat mixture
Transfer meat mixture to a broiler pan and shape into a loaf
Mix glaze ingredients and coat the loaf with the glaze
Bake until internal temperature reaches 155 degrees (about 75 minutes)
Cool about 10 minutes before slicing

[Henrik]

Well, this one is pretty good. It is my recipe, and I'm honored that Meathead published it on the site:

https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/classic-cumberland-sauce/

But: I buy the sauce in the supermarket, I don't make it from scratch. If you can buy it at your grocery store it's gonna make the cook a whole lot simpler.

Regardless: this (simple) combo is killer, I think you're gonna like it.

[Donw]

We keep Henrik’s recipe in our meal rotation. It is quite good

[wrgilb]

Here’s what you need.
3 lbs. of your favorite ground meat. I used the WF mix of beef, pork & veal.
½ med. onion, minced
½ med. green bell pepper, minced
1 small Jalapeno pepper, minced (optional)
4 to 5 eggs
1-1/2 stacks of Ritz crackers
¼ c of grated Parmesan cheese
1/3 c of your favorite bbq rub
¼ c Worcestershire sauce
1/2 c of your favorite bbq sauce for the final topping
In a large bowl mix all the ingredients. It’s best to use your hands for this, as a spoon does not work as well.

Cook uncovered on your grill with the top down @ 250-275. I use a ¼ sheet pan, so more area is exposed to smoke. It will probably take 2 to 2-1/2 hours or so to get to an internal temp. of 170-175. I put the sauce on about 15 minutes before it’s done to let the sauce set. I’ve also cooked at 350 and that finishes in about 1-1/2 hours.

[DennyWoo]

This is a shout out of thanks for fzxdoc and her meatloaf recipe. I made up a batch last night, and although I couldn't get these onto the smoker due to wind and rain and had to cook them in the oven, last night's supper was outstanding. Great recipe Kathryn, and I cannot wait to get a smoked version of this recipe on the plate.

edit: I should have uploaded the picture. All good now

[fzxdoc]

Thanks, DennyWoo . I'm delighted that the recipe worked for you. It's a family favorite around our house, for sure. Since you liked the oven version, I'll be interested on how you think a smoked version compares when you get around to trying it.

I'm with you--its been too rainy and cold for me to want to mess with a smoker or kettle. Last night I ended up cooking steak burgers sous vide and searing them off in the skillet in some beef tallow. No kiss of smoke for those burgers, sadly.

K.

[Richard Chrz]

One cool add to a meat loaf is to make a gelatin from chicken or beef stock, finely dice it up and add it into the blend. Kenji does this with meatballs, and it is a solid add to meatloaf as well.

[Attjack]

I know a guy who does.