OFG Meatloaf

Mealoaf was pretty bland when I was growing up but I loved it anyway. There is something about ground meat formed into a loaf and baked. It gets a great texture, keeps moist and makes the best leftover sandwiches.

Of course, I have added a bit more flavour to my meatloaf than the ones of my childhood but it is still a major comfort food to me, particularly when it is cooked on a smoker.

This was made in my smoker but it turns out almost as good in an oven.

I have just called for ground beef. I like to use fattier regular ground beef. She Who Must Be Obeyed prefers lean ground beef. Guess which I usually use!

I started off by mixing the fill and flavourings for my meatloaf:

  • 175 ml ( 3/4 cup) dry bread crumbs
  • 40 ml (3 tbsp) ketchup
  • 40 ml (3 tbsp) HP Sauce or your favourite steak sauce
  • 20 ml (4 tsp) Worcestershire sauce
  • 2 eggs
  • 10 ml (2 tsp) Creole or Cajun seasoning mix
  • 7 ml (1 1/2 tsp) garlic powder
  • 5 ml (1 tsp) Italian seasoning mix

I used my home made Creole seasoning but you can use a commercial mix.

Set the mixture aside.

I heated up a frying pan over medium high heat and added 125 ml (1/2 cup) of chopped bacon. Cook until starting to brown. Add 1/2 of a large onion, finely chopped, and cook until the onion is translucent and soft.

Add the onion and bacon to the bread crumb mixture. Crumble 1 kg (2 pounds) beef over the mixture and mix lightly until well combined.

Form the beef into a loaf shape. If smoking, put it on a perforated smoking rack. If cooking in the oven, Put it in a loaf pan.

Put the beef in a smoker preheated to 250 F and cook to an internal temperature of 160 F.  It took about 1 hour 45 minutes in my smoker.

If cooking in an oven, put in a 350 F oven for one hour.

While the meat is cooking, mix up a sauce of:

  • 40 ml (3 tbsp) ketchup
  • 40 ml (3 tbsp) mustard
  • 40 ml (3 tbsp) barbecue sauce (I used Koss Sauce)
  • 25 ml (2 tbsp) brown sugar

When the internal temperature is 160 F if cooking in a smoker or after one hour in an oven, brush the loaf with the sauce and cook 15 to 20 minutes longer, until the sauce begins to set.

Let the meatloaf rest for 10 minutes, slice and serve.

The Verdict:

This is a classic meatloaf with more flavour and complexity. I love the dense texture, moist meat and meaty bold flavour.

The Old Fat Guy

OFG Meatloaf

OFG Meatloaf

Ingredients

  • 175 ml ( 3/4 cup) dry bread crumbs
  • 40 ml (3 tbsp) ketchup
  • 40 ml (3 tbsp) HP Sauce or your favourite steak sauce
  • 20 ml (4 tsp) Worcestershire sauce
  • 2 eggs
  • 10 ml (2 tsp) Creole or Cajun seasoning mix
  • 7 ml (1 1/2 tsp) garlic powder
  • 5 ml (1 tsp) Italian seasoning mix
  • 125 ml (1/2 cup) chopped bacon
  • 1/2 large onion, finely chopped
  • 1 kg (2 pounds) ground beef
  • Sauce:
  • 40 ml (3 tbsp) ketchup
  • 40 ml (3 tbsp) mustard
  • 40 ml (3 tbsp) barbecue sauce (I used Koss Sauce)
  • 25 ml (2 tbsp) brown sugar

Instructions

  1. Mix bread crumbs, ketchup, HP sauce, Worcestershire sauce, eggs, Creole seasoning, garlic powder and Italian seasonings in a large bowl. Set aside.
  2. Heat a frying pan over medium high heat. Cook the bacon until starting to brown.
  3. Add onion and cook until translucent and soft.
  4. Add the bacon and onion to the bread crumb mixture.
  5. Crumble the beef over the mixture and mix lightly until well combined.
  6. From into a loaf.
  7. For a smoker,:
  8. Preheat your smoker to 250 F. Put the loaf on a perforated grillling tray or mat. Smoke the meatloaf to an internal temperature of 160 F, about 1 hour 45 minutes.
  9. For an oven:
  10. Preheat your oven to 350 F. Put the meat in a loaf pan. Cook for 1 hour.
  11. Mix the sauce ingredients together and brush over the meatloaf. Cook 15 to 20 minutes longer.
  12. Remove from heat and let rest for 10 minutes.
  13. Slice and serve.
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