C. Howlett
TVWBB Super Fan
Cook's Illustrated took on Meatloaf in the 10/96 issue. I tried out their "Memorable Meat Loaf" recipe today. My local grocery sells veal by the full pound, so I doubled the quantities given below to make 2 loaves.
BROWN SUGAR-KETCHUP GLAZE
1/2 cup ketchup or chile sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar
MEAT LOAF
2 teaspoons oil
1 medium onion, chopped medium
2 garlic cloves, minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestshire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mix (50% ground chuck, 25% ground pork 25% ground veal)
2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 - 8 ounces thin-sliced bacon (8-12 slices, depending on loaf shape)
1. For the glaze: Mix all ingredients in small bowl; set aside
2. For the meatloaf: Heat grill/oven to 350 degrees. (WSM: full load of charcoal, vents wide open, no water). Heat oil in medium skillet. Add onions and garlic; saute' until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestshire sauce, pepper sauce, and milk in large bowl along with crackers, parsley, and cooked onion and garlic mix; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on aluminum foil-lined (for easy cleanup) shallow baking pan. (WSM: I do NOT recommend putting a free form meat loaf on the grill. It WILL fall through the cracks and tear. Suggest a foil platform, a Brinkmann Meatloaf Basket or a vegetable grate.) Brush loaf with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip edges under loaf.
5. Bake until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
My tweaks;
I can't see throwing crackers in with quality meat. Just a personal quirk. I used fast cooking oats.
No Dijon mustard available, substituted brown mustard.
Forgot the parsely.
Substituted red pepper flakes for the black pepper.
Free formed the loaves and placed on top of my Brinkmannn smoking basket.
I more or less adhered to Chris' recommendations for TVWB Smoky Meatloaf. Used a mix of hickory and mesquite chunks. Ran the WSM wide open, no water, and it still took about 2 hours to reach temp! But it was worth it. Nice visual appeal, VERY tasty. Oh, and the whole block smells of smoking meat loaf and bacon.
Memorable Meatloaf Slideshow
BROWN SUGAR-KETCHUP GLAZE
1/2 cup ketchup or chile sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar
MEAT LOAF
2 teaspoons oil
1 medium onion, chopped medium
2 garlic cloves, minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestshire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mix (50% ground chuck, 25% ground pork 25% ground veal)
2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 - 8 ounces thin-sliced bacon (8-12 slices, depending on loaf shape)
1. For the glaze: Mix all ingredients in small bowl; set aside
2. For the meatloaf: Heat grill/oven to 350 degrees. (WSM: full load of charcoal, vents wide open, no water). Heat oil in medium skillet. Add onions and garlic; saute' until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestshire sauce, pepper sauce, and milk in large bowl along with crackers, parsley, and cooked onion and garlic mix; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on aluminum foil-lined (for easy cleanup) shallow baking pan. (WSM: I do NOT recommend putting a free form meat loaf on the grill. It WILL fall through the cracks and tear. Suggest a foil platform, a Brinkmann Meatloaf Basket or a vegetable grate.) Brush loaf with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip edges under loaf.
5. Bake until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
My tweaks;
I can't see throwing crackers in with quality meat. Just a personal quirk. I used fast cooking oats.
No Dijon mustard available, substituted brown mustard.
Forgot the parsely.
Substituted red pepper flakes for the black pepper.
Free formed the loaves and placed on top of my Brinkmannn smoking basket.
I more or less adhered to Chris' recommendations for TVWB Smoky Meatloaf. Used a mix of hickory and mesquite chunks. Ran the WSM wide open, no water, and it still took about 2 hours to reach temp! But it was worth it. Nice visual appeal, VERY tasty. Oh, and the whole block smells of smoking meat loaf and bacon.
Memorable Meatloaf Slideshow
