SYD Easy BBQ Meatloaf

September 29th, 201314 Comments

Serves  | Prep Time:  Minutes | Cook Time:  75 Minutes

SYD Easy BBQ Meatloaf

SYD Easy BBQ Meatloaf

 

 

5.0 from 3 reviews
SYD Easy BBQ Meatloaf
 
Prep time
Cook time
Total time
 
For a popular dish dating back to the 5th century and enjoyed around the world from the Philippine embotido (banana leaf wrapped pork with whole hard boiled eggs) to Jewish Klops to Middle Eastern Kofta to South Africa’s sweet bobotie, the humble meatloaf was mankind’s way to do more with less. Made with just a few store ingredients
With just a little of meat, leftover bread or grains, and some simple seasonings and herbs, many cultures learned how to shape the ground meat into a loaf and cook it over the fire for simple meal. A little meat could flavor a whole loaf and it fed the family during tough times. Mix the meats with instant packaged mashed potato
The American version has its roots from a mixture of cornmeal and ground pork enjoyed by German-Americans in the late 16th century. By the late 1900’s meatloaf recipes started to show up in contemporary American cuisine and it has been rumored to have become America’s 7th most popular dish. Add seasonings and some optional chopped parsley
There are hundreds of variations and the common ones involve meat mixed with a binder such as egg. Breadcrumbs and grains are added to soften the mixture and there is often added sauce (tomato or ketchup) and seasonings. An egg helps to bind the loaf together
For me, meatloaf is a favorite comfort food. A simple meatloaf dish with mashed potatoes and brown gravy will do it for me. My version is cooked in a pit and is a easy weekday dish that can be made on the weekend and reheated. A non-stick 9X5 pan makes clean-up easy
You can also make it in a 9X5 pan, throw it in your cooler, and take it camping or the beach to cook on your campfire. Cover w bacon strips and put into 275 degree oven or pit
The bacon strips add flavor and ensure that the mixture does not dry out. I intentionally kept it simple with just a few ingredients you can easily pick up from the grocery store and assemble into a tasty rendition of this American classic. It tastes as great as it looks!
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 to 6
Ingredients
  • 1 lb ground beef 20% fat content
  • 1 lb Jimmy Dean Spicy sausage
  • 4-oz instant mashed potatoes (I used Idahoan Four Cheese package)
  • ½ cup your fav BBQ sauce and a little extra for finishing
  • 1 egg
  • 1 tablespoon SYD Hot Rub or salt and pepper to taste
  • 6 bacon strips
  • Chopped Italian parsley (optional) Meatloaf was attacked before I could take final photos!
Instructions
  1. Pour 4-oz instant mashed potato mixture into mixing bowl. Add ¾ cup warm water (do not follow the package directions as you don’t want it to be too mushy). Wait a couple of minute and fluff with a fork. It should have a pebbly texture and not look like mashed potatoes
  2. Mix in the Jimmy Dean sausage and ground beef
  3. Add 1 ½ tablespoons SYD Hot Rub or salt and pepper to taste. Mix
  4. Add 1 egg and ½ cup of your favorite BBQ sauce and mix. Add the optional chopped parsley if you like
  5. Fill 9 X 5 inch pan with mixture
  6. Cover with 6 bacon strips
  7. Place in 275 degree oven or pit with some apple wood chunks and cook until internal is 165 (about 1 hour to 1:15)
  8. Remove from pit and place under broiler until bacon is crispy
  9. Let it cool 20 minutes. Slice and serve with an extra drizzle of BBQ sauce It was wolfed down fast!

14 comments... read them below or add one

  1. Don Craig says:

    Think I can nail the grilled meatloaf. – obviously good quality ground meat, I use ground beef, ground pork and ground sausage, but for mine the ingredient that completes the flavor profile is minced sweet Maui onion and a mild pepper, Anaheim or Parsilla are just right.

  2. Mike says:

    I made this tonight on my Kamado Joe and it seemed really mushy. While I was cooking I noticed that my pan was full of moisture/juice as the meatloaf cooked. Should I have sucked this out as it cooked? I had it going at about 280-290 for about 1:30.

    • Harry Soo says:

      Yes, if you see a lot of juice and fat, you can use a turkey baster to remove the juice. You can defat the juice and use it to make gravy if you like. If the meatloaf is mushy, reduce the amount of potatoes until you get the consistency you like. The amount of potatoes, for the consistency you like, will vary by brand so feel free to experiment.

  3. michael glaser says:

    Harry – Would this ruin the seasoning of my Weber bullet? I’ve only cooked chicken/pork/brisket in it.

    • Harry Soo says:

      Meatloaf does not have nitrites (hot-dogs) nor fish oil so you’ll be fine.

    • Michael glaser says:

      Harry. I know i ask a lot of fo questions and thank you for answering them. The meatloaf was great and the bacon carried most of the smoke flavor. I didnt use a pan and it was still very juicy and perfect. How can I increase the smoke ring? Even the bottom of the loaf was exposed to the grate and smoke but there was very little ring. Any tips? Should i spritz it like you do with boston butts? I only used 1 chunk of applewood. My fear of using more is that i would add to much smoke to the bacon, since it already carried lots of the smoke flavor.

    • Harry Soo says:

      First, the smoke ring has no flavor. Two, if takes 7-12 hours to get a nice smoke ring so I don’t expect your meatloaf to look like a brisket!
      If you find a way, please let me know! LOL!

    • Michael glaser says:

      Shows how little i know lol. How do i upload pictures? Would like to dhow you the results!

    • Harry Soo says:

      please send pics to [email protected] Thanks.

    • mg says:

      Ok ill send pictures tomorrow. I just read the instructions again and totally forgot to add water!!! It still turned out REALLY good though haha.

    • mg says:

      sent the photos to you, hope you received them.

    • Harry Soo says:

      Yes, will get them on FB soon. Thanks Mike

  4. michael glaser says:

    Success! I folloed the recipe exactly and made sure to get nitrate free bacon too. The onky thing i did differently was i put the meatloaf in nonstick pan and used a large spatula to pry it from the sides. Then i flipped it upside down on the top grate. I used 1 tennis ball sized of apple wood. I currently live in minnesota and meatloaf is a really big deal here. Our friends daughter just passed away and brought them asomsome for dinner… the husband looked at me right as bis wife was lookong away and with a wink* said,"your meatloaf is second to my wives.".. Thanks Harry for spreading bbq love. I look forward to sharing this with our church this saturday, I’ll be making 6 of them.

    • michael glaser says:

      Forgot to sag i took the non stick pan off aftee i flipped it over. I added bacon like you did to the top. So it was just the meatloaf/backn and grate. It was still auper moist and perfect.

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