Parrothead1809
Well-known member
First, Credit where it's due: https://howtobbqright.com/2014/11/03/2449/ I started with Malcoms recipe and then "made it my own" by subbing in what I had, for what I didn't have in the kitchen. As most of us know, a meatloaf is a rather forgiving cook. The basic technique was the same, although took closer to 3 hours then 2. BUT IT WAS WORTH THE WAIT! The family is still talking about it !!!
My version used a whole red bell pepper and a half of a (giant) Vidalia onion that I diced up finely; no celery. Besides that I didn't have Moore’s Original Marinade (anyone used this?). I just used regular Worcestershire. Finally, a day before the big Turkey Day Event, you'd be reading about me in the obituary section of the paper if I opened YET ANOTHER jar of BBQ sauce when I already had several half-open jars in the fridge - so I used the Blue Hog Original; Sorry, Malcom - I did use your rub, though. Per Malcoms recipe, none of the sauce goes into the meat, it's just used as a glaze (maybe next time a few tablespoons in the meat - I just don't want the loaf to fall apart!). PS: We drizzled some Blue Hog on our slices at the table, not because the loaf was dry (it definitely WAS NOT DRY!), but because the bark/glaze was such a hit, everyone wanted more.
After the near 3-hour cook, I expected the onions and peppers to be very soft, but they still had some crunch which was nice. I sauté the onions (with mushrooms and peppers) for one of the kitchen-oven meatloafs I make, but didn't for this cook.
Moral to the story: Make it your own - no one is watching - you won't get any demerits by changing the recipe as you see fit...
-PH
My version used a whole red bell pepper and a half of a (giant) Vidalia onion that I diced up finely; no celery. Besides that I didn't have Moore’s Original Marinade (anyone used this?). I just used regular Worcestershire. Finally, a day before the big Turkey Day Event, you'd be reading about me in the obituary section of the paper if I opened YET ANOTHER jar of BBQ sauce when I already had several half-open jars in the fridge - so I used the Blue Hog Original; Sorry, Malcom - I did use your rub, though. Per Malcoms recipe, none of the sauce goes into the meat, it's just used as a glaze (maybe next time a few tablespoons in the meat - I just don't want the loaf to fall apart!). PS: We drizzled some Blue Hog on our slices at the table, not because the loaf was dry (it definitely WAS NOT DRY!), but because the bark/glaze was such a hit, everyone wanted more.
After the near 3-hour cook, I expected the onions and peppers to be very soft, but they still had some crunch which was nice. I sauté the onions (with mushrooms and peppers) for one of the kitchen-oven meatloafs I make, but didn't for this cook.
Moral to the story: Make it your own - no one is watching - you won't get any demerits by changing the recipe as you see fit...
-PH
