Discussion in 'Pork' started by GaryHibbert, May 1, 2016.

  1. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Parmesan Pork Meatloaf
    Yesterday, it suddenly occurred to me that it had been a long time since I had done a meatloaf.  It seemed like such a good idea that I at once took a package of lean ground pork out of the freezer. I had been thinking about doing more with ground pork, so when I packaged the meat after the last Costco run, I separated the pork into 3 pound batches. By Sunday morning, the pork had completely thawed and was ready to go. 

    This is the recipe I had decided to use for the pork meatloaf.


    3 pounds lean ground pork

    2 packages dry onion soup mix (should have used 1½ packages)

    2 eggs (beaten)

    1½ cups grated Parmesan cheese

    1 cup Italian seasoned bread crumbs                                   

    2 cups bottled Marinara sauce

    3 TBS Italian seasoning

    3 HEAPING TBS granulated garlic

    Pepper to taste

    Sliced Extra Old White Cheddar Cheese

    Smoked paprika

    Pecan Pellets for smoke

    ****DO NOT ADD SALT TO THE MIX.***  The onion soup mix is very salty.

    After mixing together all the ingredients except for the Cheddar Cheese and the smoked paprika, I covered the bowl and left it in the fridge for about 6 hours to let the flavors meld and get happy together.  This gave me time to do some yard work—washing a quad and power washing off all the mud that had hardened on the driveway since last Fall.

    Later today, I fired up the MES 30 and set it to run at 240*.  This, of course, meant that my cooking temperature would vary between 230 and 255*, and hopefully average out around 240*.  I would be applying Pecan smoke the entire time.

    While the MES was heating, I formed the meatloaf mixture into 2 separate pieces, flattening and shaping them for later.  I applied a fairly generous coating of my smoked paprika to each half and laid out the cheese slices on what would be the bottom half of the meatloaf. 

    Then, with great care, I put the top and bottom halves of the meatloaf together.  This took some doing, as the meatloaf was pretty big and somewhat fragile.   [​IMG]

    Overall, it looked pretty good, and I was pleased with the appearance.  I had deliberately made the meatloaf long, wide, and fairly thin.  I figured that it would cook a whole lot evener with that shape.

    At 4:10 PM the meatloaf went into the MES, which was cooperating temperature wise (240*) and smoking nicely.

    At about 5:30 PM I checked the internal temperature of the pork, but it was only at 132*.  The meatloaf IT finally hit 245* at          6:10 PM—5 minutes shy of the 2 hours I had expected. 

    The meat come off the grill and was tented with foil for about 15 minutes, and then carved.  Even though it was lean ground pork, as you can see there was no shortage of fat and juices running out of the meatloaf.

    Supper tonight was meatloaf, Jasmine rice, corn, and homemade coleslaw.  The meatloaf was moist and delicious.  Moist, but oddly enough, not juicy.  I had hoped for a finished product that was juicy, and had added extra marinara sauce to obtain that result—apparently it didn’t work.  So, next time I’ll add some more sauce and see how that comes out.  The 2 packages of onion soup mix added just a little too much salt—next time, I’ll use 1½ packages.  I had originally planned to use 1 1/2 packages, but got lazy and used the full 2.   [​IMG]

    All in all, I’m very pleased with the meatloaf (and more importantly, so is Miss Linda).   Great flavor and texture.  The Parmesan cheese flavor was very predominant, but surprisingly, the marinara sauce added little to the overall taste.  The finished meatloaf has good color and if you look VERY closely, you just might be able to see the 1/16 inch thick smoke ring.  LOL.[​IMG]

    Thanks for looking


    EDIT:  I forgot to add the bread crumbs to the ingredients list.  Sorry.  Its there now

    Last edited: May 2, 2016
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good. Try adding 1 to 2 Cups Italian Seasoned Bread Crumbs to your mix instead of more Sauce. It will make handling easier and goes a long way toward retaining moisture in the meatloaf...JJ 

    Cheffie Trick...Make and cook your Parm Meatloaf a day ahead and refrigerate. Slice to desired thickness and Layer in Lasagna! Taste great and way easier than slicing Meatballs to add as part of the filling...[​IMG]
    Last edited: May 2, 2016
    dirtsailor2003 likes this.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary that looks great,I find ground meat seems to dry out a little when frozen,IMHO Thanks for sharing points

  4. smokinal

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

    Your meatloaf looks absolutely delicious!

    Points for sure!!!

  5. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Somehow I missed the Italian seasoned bread crumbs in the ingredient list. I did include 1 cup of them in the meatloaf.

    Thanks for the tip about the lasagna JJ. We have lots of leftovers.

  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Thanks Richie. I've never paid any attention to fresh vs frozen as far as moisture content goes. Something new to check out.

  7. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Thanks AL!

    It was real tasty, but it's unbelievably filling. We both took a normal serving, but both of us were stuffed long before we got through it.

  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You weren't loafing on this one, Gary!

    This looks so good.

    Points for a great recipe.

  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meat loaf cake! You should've piped ketchup and mustard icing on that thing!

  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Good Golly Gary, I like the twist n shout and this one.. Good creation and presentation

  11. b-one

    b-one Smoking Guru OTBS Member

    Nice looking meatloaf!
  12. Never tried meatloaf with ground pork.

    Sounds and looks terrific. [​IMG]  

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