Bullseye Meatloaf

[sweeter94626]

Going to try this out tonight. I hope I have it packed tight enough. I always have burgers on standby if this goes south.

 

[SmokeOCD]

 

[Motodad1776]

I do them all the time, my go to is a jalapeño parmesan loaf with a pound each of pork/turkey/chuck.

 

[sweeter94626]

I do them all the time, my go to is a jalapeño parmesan loaf with a pound each of pork/turkey/chuck.

Now that sounds good!

 

[Waterboy]

Looks like a good dinner tonight! I usually put meatloaf in the freezer for a few minutes to firm it up before I put it on the grill. It seems to help it keep it’s form a little better.

 

[SmokeOCD]

Is "fatty" a common term across all the bbq boards? I haven't seen it here yet, but it's kind of a meatloaf, but layered and rolled up. You use 1 gallon ziplocks to pound out a flat layer of ground meat, I usually do two layers, one hot, one not (stack them on each other after cutting away the ziplock); with stuffing like asparagus, hard boiled eggs, assorted veggies, cheese, etc. Sometimes you wrap the whole thing in a bacon weave, then season the outside with a rub. It's good, and there's a bit of wow factor when you slice it up to show off the fillings in the middle. I'll check on my other computer later to see if I have a pic.

 

[BillsCamino]

I did a 2lb meatloaf last night...1lb 90/10 ground beef & 1lb tube of Jimmy Dean's Italian pork. Added the usual breadcrumbs, milk, onion, eggs, shredded parm cheese.
Dusted with Ben Heffers.
Cooked it on a RT grill mat
1hr at 200 then 350 until 160 (about 1 more hr)
Glazed at 150 with Baby Ray's sweet & spicy bbq sauce.

Came out great...a little bark & nice smoke ring, Got leftovers for sammiches

 

[sweeter94626]

Is "fatty" a common term across all the bbq boards? I haven't seen it here yet, but it's kind of a meatloaf, but layered and rolled up. You use 1 gallon ziplocks to pound out a flat layer of ground meat, I usually do two layers, one hot, one not (stack them on each other after cutting away the ziplock); with stuffing like asparagus, hard boiled eggs, assorted veggies, cheese, etc. Sometimes you wrap the whole thing in a bacon weave, then season the outside with a rub. It's good, and there's a bit of wow factor when you slice it up to show off the fillings in the middle. I'll check on my other computer later to see if I have a pic.

That sounds killer!

 

[sweeter94626]

Looks like a good dinner tonight! I usually put meatloaf in the freezer for a few minutes to firm it up before I put it on the grill. It seems to help it keep it’s form a little better.

I'll try that next time.

 

[sweeter94626]

I did a 2lb meatloaf last night...1lb 90/10 ground beef & 1lb tube of Jimmy Dean's Italian pork. Added the usual breadcrumbs, onion, eggs, shredded parm cheese.
Dusted with Ben Heffers,
1hr at 200 then 350 until 160 (about 1 more hr)
Glazed at 150 with Baby Ray's sweet & spicy bbq sauce.

Came out great...a little bark & nice smoke ring, Got leftovers for sammiches

I bet that was good.

 

[hput2]

Do you want to fix a regular meatloaf use 80/20 or 80/15 hamburger meat. if you go to lean it will dry out!

 

[sweeter94626]

Do you want to fix a regular meatloaf use 80/20 or 80/15 hamburger meat. if you go to lean it will dry out!

We raise our own cattle with grass and grain and I'm guessing it's somewhere around there.

 

[Pacman]

We raise our own cattle with grass and grain and I'm guessing it's somewhere around there.

And with that one sentence, all of us mail order and retail carnivores just wept a little.

 

[BillsCamino]

I went 90/10 beef because I was adding pork.
Definitely not dry

 

[hput2]

I went 90/10 beef because I was adding pork.
Definitely not dry

Did you mix in some fat off of a pork belly, how did you do that and what kind of flavor did you get from that?

 

[BillsCamino]

Like I mentioned.......
1lb 90/10 ground beef & 1lb tube of Jimmy Dean's Italian pork.

 

[sweeter94626]

Going to try this out tonight. I hope I have it packed tight enough. I always have burgers on standby if this goes south.

View attachment 17331

A few pics of the finished product.

 

[sweeter94626]

I went 90/10 beef because I was adding pork.
Definitely not dry

Great.

 

[Motodad1776]

Like I mentioned.......
1lb 90/10 ground beef & 1lb tube of Jimmy Dean's Italian pork.

Yeah sausage isn't lean ground pork, which is why I do 80/20 ground chuck with my lean pork and turkey. That's the beautiful thing about a proper meatloaf, so many ways to do it.

 

[Waterboy]

Nice cook. Looks like it held its form just fine.