Quote:
Originally Posted by Buehler445
Nice.
You use a recipe? I used the how to bbq right recipe and I really REALLY like it. But always looking to improve.
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I don't have a measured out recipe. Its just something I've customized over the years to fit my preference, which is a much more savory and Italian like a meatball than the traditional sweet meatloaf that I don't really care for.
Roughly its:
1:1 ground beef to ground veal
Binder of your choice
Half and half
Egg(s)
Pureed garlic
Italian seasoning
Onion salt
Red pepper flake
Trader Joe's multipurpose umami (must have seasoning in your drawer)
S&P
My technique is to line a narrow aluminum loaf pan with plastic wrap. Pack your meatloaf in, wrap the top, and store in the fridge overnight. That'll give you a tightly packed loaf to put on your rig the next day.
The sides and end pieces are always the best, so I like to do multiple, small more narrow loafs rather than some giant loaf. Kind of like how the sear is the best part of a burger.