Thursday Meatloaf

I love meatloaf. Sometimes I just need a basic meatloaf with a bit of extra flavour. This Thursday, that is what I wanted. I decided to fire up my Traeger Timberline and make a basic meatloaf with a touch of different spices.

I started by mixing the following together:

  • 1 stalk celery, diced
  • 125 ml (1/2 cup) onion, diced
  • 10 ml (2 teaspoons) Worcestershire
  • 125 ml (1/2 cup) dry breadcrumbs
  • 10 ml (2 teaspoons) Creole seasoning
  • 2 ml (1/2 teaspoon) garlic powder
  • 1 egg
  • 50 ml (1/4 cup) milk
  • 8 ml (1 1/2 tsp) ketchup

For the Creole seasoning, I used my own blend, but you can buy a commercial mix as well.

Add 450 gr (1 pound) ground beef and mix just until combined. Mix as little as possible to bring the ingredients together as too much handling gives a less desirable texture.

Form the meatloaf into an 8 by 4 inch (20 by 10 cm) loaf in a roasting pan.

Mix the glaze ingredients together in a bowl:

  • 25 ml (2 tablespoons) ketchup
  • 25 ml (2 tablespoons) brown sugar
  • 15 ml (1 tablespoon) prepared mustard
  • 15 ml (1 tablespoon) red wine vinegar
  • 2 ml (1/2 teaspoon) Creole seasoning

Brush the meatloaf with a layer of the glaze and put it in a smoker or oven preheated to 350 F (175 C).

Cook for 40 minutes and brush again with the glaze. Cook for 20 minutes to get to an internal temperature of 160 F (71 C).

Remove from heat and let rest for 10 minutes.

Slice and serve.

The Verdict

I love meatloaf. This one is a basic meatloaf with a good blend of seasoning and nice texture. The glaze is tasty. While it is great right after cooking, my favourite is when it is cold in a sandwich. If you love meatloaf, this is an excellent choice.

The Old Fat Guy

Thursday Meatloaf

Thursday Meatloaf

Ingredients

  • 1 stalk celery, diced
  • 125 ml (1/2 cup) onion, diced
  • 10 ml (2 teaspoons) Worcestershire
  • 125 ml (1/2 cup) dry breadcrumbs
  • 10 ml (2 teaspoons) Creole seasoning
  • 2 ml (1/2 teaspoon) garlic powder
  • 1 egg
  • 50 ml (1/4 cup) milk
  • 8 ml (1 1/2 tsp) ketchup
  • 450 gr (1 pound) ground beef
  • Glaze:
  • 25 ml (2 tablespoons) ketchup
  • 25 ml (2 tablespoons) brown sugar
  • 15 ml (1 tablespoon) prepared mustard
  • 15 ml (1 tablespoon) red wine vinegar
  • 2 ml (1/2 teaspoon) Creole seasoning

Instructions

  1. Mix celery, onion, Worcestershire, breadcrumbs, Creole seasoning, garlic powder, egg, milk, and ketchup together.
  2. Add ground beef and mix just until combined.
  3. Form into a 8 by 4 inch (20 by 10 cm) loaf in a roasting pan.
  4. Mix glaze ingredients together.
  5. Brush the meatloaf with the glaze.
  6. Cook in a 350 F (175 C) oven or smoker for 40 minutes.
  7. Brush the meatloaf with the glaze.
  8. Cook for about 20 minutes more to an internal temperature of 160 F (71 C).
  9. Let rest for 10 minutes and serve.
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