Meatloaf and Gravy

Discussion in 'Beef' started by disco, Jul 27, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    For some reason, I had yet to smoke a meatloaf. I don't know why. I love meatloaf and I love smoking. I just never got around to it. Circumstances changed that.

    My Warba potatoes are the first ones ready in my garden. It was time to harvest some of them. I dug some and made some mashed potato casseroles to freeze for use this winter.



    Of course, I had to boil potatoes. As I was about to drain the water off I thought of something our mothers always did. They used the water that boiled vegetables to make gravy and sauces. I had to do it. Also, She Who Must Be Obeyed likes gravy on her meatloaf. It was obviously time to smoke a meatloaf.

    I mixed the following together:

    1 kilogram (2 pounds) ground pork

    500 grams (1 pound) ground beef

    75 ml (1/3 cup) chopped green onion

    1 clove garlic, minced

    1 egg

    250 ml (1 cup) dried bread crumbs

    125 ml (1/2 cup) red wine

    5 ml (1 teaspoon) fine grind black pepper

    5 ml (1 teaspoon) dried oregano

    5 ml (1 teaspoon) dried parsley

    5 ml (1 teaspoon) dried thyme

    5 ml (1 teaspoon) dried rosemary

    5 ml (1 teaspoon) beef base

    250 ml (1 cup) grated cheddar cheese

    I formed it together and put it on a rack over a roasting pan. I put a strip of foil under the meatloaf. It makes it easier to take off the rack when cooked.


    I preheated my pellet smoker to 325 F and put the meatloaf in.


    It took 1 hour 20 minutes to get to an internal temperature of 165 F.


    I transferred it to a cutting board to sit while I made the gravy.


    I melted 50 ml (1/4 cup) of butter and sauteed 250 ml (1 cup) of coarsely chopped onion for about 8 minutes over medium heat. I added 1 clove chopped garlic and sauteed one minute longer.


    I stirred in 50 ml (1/4 cup) of flour and mixed to make a roux.


    I whisked in 750 ml (3 cups) of the water from boiling the potatoes and whisk until it started to thicken.


    I added 15 ml (1 tablespoon) of beef base, 50 ml (1/4 cup) soy sauce, 10 ml (2 teaspoons) Worcestershire sauce, and 3 ml (1/2 teaspoon) pepper. I lowered the heat and simmered the gravy for a few minutes.


    I sliced the meatloaf and put the gravy in a gravy boat.



    We served it with potato salad and coleslaw.


    I even got a little smoke ring on the meatloaf!


    The Verdict

    I really shouldn't have waited to smoke a meatloaf. It really adds to the flavour! I will be doing more.

    Disco
     
  2. b-one

    b-one Smoking Guru OTBS Member

    That sure looks tasty and great call on the foil when smoking!Thumbs Up
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, B! The foil definitely makes life easier.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmmmmmmmmm, Gravy!!!!!

    Yes please! Put a few slices in a container, fill with gravy and send south!

    Points!
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! Thanks, Case. How about this, forget oil pipelines lets do a gravy pipeline!
     
  6. hardcookin

    hardcookin Master of the Pit

    Now that is some good eating! I like smoking meatloaf it's one of my favorites
    That's definitely a points smoke Thumbs Up
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Our current and future administration will never allow it!!! They probably would allow us to pump gravy north in order to satisfy the poutine cravings of you northerners! Now where's my smoked cheese and gravy covered French fry thread!!!
     
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    disco, you never fail to amaze me with your Canadian talents...rock on buddy

    HT
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Tsk. Poutine isn't fries with cheese and gravy! It is frites (preferably cooked in duck fat) with fresh cheese curds and a brown sauce that is almost closer to a veloute. Sigh. I guess I have to do a post!

    I think a gravy pipeline would be a shoe in with an upswell of huge public support! You campaign on it there and I'll start a movement here!
    Har! Thanks, HT. Canadian food forever!
    So kind, HC! I appreciate the point.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great thread Disco!

    Everything looks delicious!

    Point worthy for sure!

    Al
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sigh. He hangs his head in sorrow. It reminds me of the first time I had a McRib sandwich. I don't know what it was but it had nothing to do with ribs. Of course, I suspect anyone from Louisiana would weep at what I call Gumbo!
    Thanks, Al! I don't know why I haven't done a meatloaf before.
     

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