AggieOO said:i will say that i have seen smoked meatloaf, and feel like i might be able to get on board with that. especially if it has cubes of cheese.DatTallArchitect said:
Add cubes of cheese and mix them in well. Also, as already mentioned, put it on the smoker.
Marinara works well in meatloaf. Try adding a little red chili sauce made from ancho and NM reds to the marinara to kick it up a bit.......of course then it wouldn't really be a "true" marinara sauce. I guess it would sorta be comparable to putting beans in chili.........superunknown said:AggieOO said:i will say that i have seen smoked meatloaf, and feel like i might be able to get on board with that. especially if it has cubes of cheese.DatTallArchitect said:
Add cubes of cheese and mix them in well. Also, as already mentioned, put it on the smoker.
One of the bbq/smoking subreddits I'm on had someone talking about doing a smoked meatloaf with a log of mozzarella in the middle and using a marinara type sauce instead of a traditional ketchup or gravy and now that's on my list to do.
I did smoked, cheese-stuffed meatballs for our pre-ASU opener years back and they dom'd. Same basic meat structure.superunknown said:AggieOO said:i will say that i have seen smoked meatloaf, and feel like i might be able to get on board with that. especially if it has cubes of cheese.DatTallArchitect said:
Add cubes of cheese and mix them in well. Also, as already mentioned, put it on the smoker.
One of the bbq/smoking subreddits I'm on had someone talking about doing a smoked meatloaf with a log of mozzarella in the middle and using a marinara type sauce instead of a traditional ketchup or gravy and now that's on my list to do.
The only problem with the muffin pan is that the balls will sit in the gelatinous funk that oozes out. I used a wire rack and put it over another pan that caught all the meat smeg (to ease clean up).superunknown said:
And now I'm thinking smoked pepper jack cubes inside of a meatball. Smoked salsa for dippin'
I'm definitely going to buy a mini muffin pan just for smoker use now.
Jalapeno Mozzarella Stuffed Meatballssuperunknown said:
And now I'm thinking smoked pepper jack cubes inside of a meatball. Smoked salsa for dippin'
I'm definitely going to buy a mini muffin pan just for smoker use now.
True, my grandmother's meatloaf was awesome. She always did it free form in casserole dish (not touching the sides) so it got lots of craggly bits. She also only ever used her pasta gravy, not ketchup. I hate ketchup meatloaf and I hate the ones made in a loaf pan. Free form and pasta gravy are the way to go.Bruce Almighty said:Agasaurus Tex said:
How do those of you that hate meatloaf feel about spaghetti and meatballs (which are pretty much the same as meatloaf)?
Big difference between marinara sauce and cooked ketchup.
HtownAg92 said:
Meatloaf with a smoke ring...it moved.
I'm sure the meat is a pretty small portion of that cost. If you want it seasoned, cooked and served with two sides in a restaurant, It'll run you $20.HtownAg92 said:
Back on the thread -- it also shouldn't cost you $20 for a 1/3 pound of ground scrap meat.
I've got 1/2 quart of frozen leftover lasagna sauce that wasn't used so I was just going to brown the raw hamburger, drain it and add the lasagna sauce and mix then put that mixture in the pie shell so excess grease shouldn't be a problem. So parbake the pie shell for what ....10 minutes or so?Chipotlemonger said:
I would blind parbake the pie crust first to give it good structure before you throw meat in it.
Also, I'm not in general a meatloaf fan so I'm speaking more out of my care about pies.
Edit to add: meatloaf throws off so much grease, I don't think this will end up appetizing because it will just be a pool of grease.
Rattler12 said:
Any body ever baked a meat loaf in a pie crust? I'm going to try it today. Maybe top the meat with a layer of mashed potatoes ....or maybe cheese. Maybe both.
Rattler12 said:
I've got 1/2 quart of frozen leftover lasagna sauce that wasn't used so I was just going to brown the raw hamburger, drain it and add the lasagna sauce and mix
For lack of a better word ......you never had Italian meat loaf before? Maybe you need to get out more......or use your imagination instead of relying on Serious Eats.....FIDO*98* said:Rattler12 said:
I've got 1/2 quart of frozen leftover lasagna sauce that wasn't used so I was just going to brown the raw hamburger, drain it and add the lasagna sauce and mix
I can't even remotely wrap my head around how you would call that meatloaf
Rattler12 said:For lack of a better word ......you never had Italian meat loaf before? Maybe you need to get out more......or use your imagination instead of relying on Serious Eats.....FIDO*98* said:Rattler12 said:
I've got 1/2 quart of frozen leftover lasagna sauce that wasn't used so I was just going to brown the raw hamburger, drain it and add the lasagna sauce and mix
I can't even remotely wrap my head around how you would call that meatloaf
Rattler12 said:For lack of a better word ......you never had Italian meat loaf before? Maybe you need to get out more......or use your imagination instead of relying on Serious Eats.....FIDO*98* said:Rattler12 said:
I've got 1/2 quart of frozen leftover lasagna sauce that wasn't used so I was just going to brown the raw hamburger, drain it and add the lasagna sauce and mix
I can't even remotely wrap my head around how you would call that meatloaf
Mathguy64 said:
Smoking a meatloaf. First time to try this.
3:45 at 250 to an internal of 165. Glazed the last 20 minutes with a BBQ sauce glaze I use on baby backs.
Rattler12 said:
If I called it Hungarian Goulash why should it matter to you? You seem to have this uncontrollable urge to tell complete strangers how they should and should not cook....have you ever sat down and thought about why?
