My First Pork Meat Loaf

[MacKenzie]

All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper.

Add 2 lbs of ground pork.

Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins.

Still baking.

Slice of meatloaf.

Plated with mustard pickles and mashed potatoes.

 

 

Edited October 20, 2018 by MacKenzie

[tekobo]

Hmmm.  Where does meatloaf come from?  It is not something that is part of my culture and it seems uniquely American but you can't be the only ones who make it.  Off to find out.

[ckreef]

@MacKenzie that's a mighty fine looking  pork meatloaf. Great cook.

 

@tekobo also look up Fatty. A Fatty is basically pork meatloaf rolled round and wrapped in bacon.

 

 

[Bruce Pearson]

Mac looks delicious! Nice cook

[tony b]

@tekobo - meatloaf = a terrine by any other name, except the French would never sauce it with ketchup! It's usually made here with a mixture of proteins - commonly beef, pork and veal. 

You MUST try a Fattie (aka, The Baconator, Bacon Explosion)

Here's the step-by-step instructions. It's kinda labor intensive, but it's AMAZING! 

 

bacon-explosion.pdf

[Foothill.Q]

All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper.

Add 2 lbs of ground pork.


Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins.

Still baking.

Slice of meatloaf.

Plated with mustard pickles and mashed potatoes.

 
 

Looks delicious MacKenzie. Bet the flavor was top notch!

[Wahoo]

Never had Meatloaf ! nice Pics Mac .

[ckreef]

Meatloaf is such a staple food this side of the pond I just never realized it wasn't a staple food all over the world. Been eating meatloaf my entire life. It has always been OK but once I started making it on a Kamado it went from just OK to awesome. 

 

[tekobo]

First I must apologise to @MacKenzie for not saying how nice her meatloaf looked.  I was more preoccupied with trying to figure out what a meatloaf is.  Sorry.  Your meatloaf looks v moist and tasty!  I read about references to meatloaf like food in history books but it sounds like what is eaten now is largely an American invention.  It is funny how things that were created in times of difficulty and for convenience become the comfort food that we turn to even when we have so much to choose from.

As for the fatty/baconator? Wow.  It is hard to say no to anything with bacon but that is quite a thing!  My local pig farmer is pretty much up for anything so I might send him the recipe and see if he can pick out some bacon with the right width to make a decent lattice.  What fun. Heart attack, here I come...

[tony b]

6 hours ago, tekobo said:

Heart attack, here I come...

Oh, yeah! 

[ckreef]

11 hours ago, tekobo said:

First I must apologise to @MacKenzie for not saying how nice her meatloaf looked.  I was more preoccupied with trying to figure out what a meatloaf is.  Sorry.  Your meatloaf looks v moist and tasty!  I read about references to meatloaf like food in history books but it sounds like what is eaten now is largely an American invention.  It is funny how things that were created in times of difficulty and for convenience become the comfort food that we turn to even when we have so much to choose from.

As for the fatty/baconator? Wow.  It is hard to say no to anything with bacon but that is quite a thing!  My local pig farmer is pretty much up for anything so I might send him the recipe and see if he can pick out some bacon with the right width to make a decent lattice.  What fun. Heart attack, here I come...

 

I always go for the thinnest cheapest bacon I can find. Once you do the weave it's double thick. If you use thick cut bacon it will be twice that thick in the weave and won't cook properly (in my opinion anyway). 

 

[Bruce Pearson]

All this talk about meat loaf plus seeing Mac’s pictures is making my mouth water! I’ve never made it though, guess I can remedy that by buying some ingredients and fire up the ol KK.

[tony b]

Great point about the bacon for the weave, Charles. That's what I normally do; use the "good" bacon for the stuffing. I imbedded a few of my own personal twists/tips, including that one, in the pdf file - fwiw.