Meatloaf, this is one of the go-to recipes. Meatloaf is recognized as one of the most “Classic American Comfort Foods.” The Classic meatloaf is a filling, simple and enjoyable meal that the whole family will enjoy. When you make a meatloaf using Wagyu beef, the level of moisture and tenderness will make your neighbors come a running. Now, top that off with a sweet barbeque sauce on top and you have a masterpiece.
So, what is the history of meatloaf? If we focus on the American history, it appears that it started out in the Northeast as a Breakfast food. “The first recorded recipe for the modern American meatloaf is from the late 1870s, according to the food historian Andrew Smith, who told us that it instructed the cook to finely chop “whatever cold meat you have.” That meat, he said, would likely be beef, because New Englanders killed their cows before winter, when feeding them would prove more difficult, and tried to take full advantage of every last bit of the meat, looking for uses for the cheap cuts. Meatloaf was such a use. To the chopped beef they added pepper, salt, onion, slices of milk-soaked bread and egg. You’ll find these very ingredients and steps in many a meatloaf recipe today. But back then, Smith said, meatloaf wasn’t for dinner. It was for breakfast.” https://www.bonappetit.com/story/history-of-meatloaf
I love a good moisture and tender meatloaf, but I do not like a Brick Hard and Dry meatloaf. So, I wanted to create a meatloaf that was moist but not soggy. Tender but not dry. So, to do this I decided to make a meatloaf with Wagyu beef. So, we took the trimmings from our competition #Snakeriverfarms Brisket and grind it into hamburger meat. We used this to make our Wagyu Meatloaf that was unbelievable delicious.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
Wagyu Meatloaf on a Pellet Smoker
- Grill / Smoker
- 5 lbs. Wagyu (Heavy Fat) Hamburger
- 4 ea, Eggs
- 1 cup Chopped Onions
- 1 cup Chopped Mushrooms
- 1 cup Chopped Yellow Bell Peppers
- 1 cup Chopped Green Bell Peppers
- 1 Sleeve Saltine Wheat Crackers - Crushed
- Pam Olive Spray
- Rufus Teague – Steak Rub
- The Slabs Wow up you cow - Rub
- Rufus Teague – Honey Sweet - Rub
- In a large mixing bowl add the Wagyu (Heavy Fat) Hamburger Meat and eggs and mix
- Add a small amount of the vegetables into the mixture until you get the consistency you are looking for.
- Add the Crushed Saltine Wheat Crackers into the mixture and mix.
- Add your rubs (to taste) to the mixture and mix
- Take a large sheet pan and wrap it in Aluminum Foil.
- Place it on your prep table with the bottom up.
- Apply a light coat of Pam Olive Spray to the pan and light add an even coat of your BBQ rubs.
- Transfer the meatloaf mixture from the bowl to the pan.
- Press the Meatloaf into the shape you are looking for. Make sure to continue to press and shape until it stops showing cracks
- Apply a light coat of your BBQ rubs to the outside of the meatloaf.
Cooking / Smoking
- Pre-heat your Recteq pellet smoker to 300°
- Cook uncovered until you reach an internal temperature of 155°-160°
- Remove from the Recteq Smoker and apply you BBQ Sauce to the top. Use the excess oil around the meatloaf to thin out the BBQ sauce.
- Return it to the Recteq smoker, just long enough to set the sauce. 5. Let it rest until it is just cool enough to handle
- Slice and enjoy.
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.