Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on February 19, 2017, 11:31:31 PM
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Feb 19 2017
It was a nice day to cook out, a sunny 65 deg. It’s been a few years since I fixed this recipe for Dad’s meatloaf by Tyler Florence. I got it from a fellow LTBBQ member, Billy Merril or Hub. I did change by using stuffing mix instead of bread crumbs and used buttermilk in place of milk. That was an idea from a follower of my blog.
This is a little different; you cook the veggies making a tomato relish instead of adding them raw. I think it really intensifies the flavor. It comes out rather wet and is really moist after cooking. It has a sweet tomato taste. I prefer a more beefy taste but my wife liked it and it was good for a change. I just had two pounds of meat instead of 2 ½ so I cut back to using 5 tomatoes and I used 6 mini sweet peppers.
I got it all mixed up and went in the fridge for a little over an hour before smoking. I usually like it to set at least 2 hours but I had forgotten I had to cook the veggies. I preheated my Traeger to 200 deg. and got the meat loaf on at 4:20. I had added some of the tomato relish to the top and then topped it with bacon. I planned to eat at 6:00
My side was some steamed baby Dutch potatoes and carrots tossed with butter and parsley. I did them for 10 minutes on steam in my Instant Pot. It all came together about the same time; the meatloaf was at 165 deg. IT.
I had a salad with mine and the wife had an English muffin. We both liked it; the meatloaf was fall apart but tasted great. I had added a half cup plus a handful of stuffing mix and it could have used a cup probably.
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Recipe:
Dad’s Meatloaf, Tyler Florence
Ingredients
Tomato Relish:
•Extra-virgin olive oil
•1 medium onion, finely diced
•1 pad of butter
•2 garlic cloves, minced
•2 bay leaves
•2 red bell peppers, cored, seeded, and finely diced
•6-8 Roma or plum type tomatoes, halved, seeded, and finely diced
•1/4 cup chopped fresh flat-leaf parsley
•12 oz Ketchup
•1 tablespoon Worcestershire sauce
•Salt and freshly ground black pepper
Meatloaf:
•3 slices white bread, crusts removed
•¼ cup whole milk
•1½ pounds ground beef
•1 pound ground pork
•2 eggs
•Leaves from 2 fresh thyme sprigs
•1 Tablespoon (a few shakes) of Texas BBQ Rub, Original or Brisket.
•3 to 4 bacon slices
Directions
Preheat the smoker to 325° F.
Heat a skillet over medium heat. When hot, coat the bottom with EVOO and melt the butter. Sauté the onion, garlic, and bay leaves with a couple pinches of salt and a few cranks of the pepper grinderr for 5 minutes to create the base flavor. Add the red peppers and cook for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire. Simmer the relish for 5 minutes to pull all the flavors together. Remove from the heat; remove the bay leaves. You should have about 4 cups of relish.
Tear the bread into chucks and place in a bowl; add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 ½ cups of the tomato relish, 2 lightly beaten eggs, and thyme; season with the BBQ rub. Squeeze the excess milk from the bread and add the soaked bread.
Form the mixture into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another ½ cup of the tomato relish. Lay the bacon across the top lengthwise.
Place the meat mixture on a Frogmat and then in the center of the smoker set at 325°F. After 30 minutes lower the temp to 275°F. Continue cooking for 30 more minutes, then rotate to ensure even cooking of the bacon. Cook for a total time of 1½ to 2 hours until the bacon is crisp and the meatloaf is firm. The internal temp should be above 155°F. Move the meatloaf to sheet pan, let rest for 15 minutes before slicing. Serve with some of the remaining tomato relish on the side.
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My gosh that looks good.
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On my to do list.... :thumbup: :thumbup:
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Very nice Don!
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That is a plate of comfort food! Great job, Don!!
Art
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Huh...Don, I dd not know spring training was going on...But this one is a HOME RUN!!!! :D
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Don: I have to make meatloaf again after seeing yours. I copied that Tyler Florence recipe many years ago, and have found that it makes the best meatloaf ever. I have used it in several family throw-downs and it always was the favorite. If anyone has not tried it, this is a must. A little more labor intensive but well worth it. Thanks for the reminder.
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Yummy!!! I simply love that meatloaf :thumbup:
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Looking good as always Don and I like your idea of cooking the veggies first. :thumbup:
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Meatloaf is my favorite and that looks delicious!
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That is pure YUM on a plate, and now I'm hungry!
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I'm going to be making this soon I hope
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Bookmarked....thanks.
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Very nicely done! It looks really moist, and I love the idea of using stuffing instead of plain ol' breadcrumbs!
:thumbup: :thumbup:
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It looks and sounds like a whole lotta flavor Don! Nice work! :thumbup:
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Lookin good! :thumbup: