Meatloaf and onion bombs

[bbqking01]

Hopefully this is an ok spot to post this. I made a meatloaf with 80/20 ground beef about 3lbs. Added about 1/2 cup yellow onion, and 1/2 cup bell pepper. Used abou a tbsp of salt lick original seasoning. One egg, too. Dug out the middle portion of several onions and added the meat mixture in them then wrapped in bacon. About 2-3 pieces per onion. Toothpicked the onion on. 300 on the SmokeFire for about 1 hour…internal meatloaf at 150. Added cheese to top of onions. Cooked another 5-10 minutes then removed. I would recommends cooking onions longer, maybe by themselves before stuffing and wrapping.

 

[WeberBlackStoneYoder]

I need to try one of those, Looks good.

 

[DRKsmoking]

Nice , I'd sit down to a meal of all that, or stand if I had to.

David

 

[thirdeye]

Now we're talkin'. What are your go-to tools for hollowing out the onions? So far I'm working with a paring knife and melon ball tool. The bottom sometimes gives me fits if I go too deep. I started putting a slice of salami in there to stop leaks.

 

[DRKsmoking]

slice of salami in there to stop leaks.

Great tip

I like it

David

 

[JLeonard]

Man yeah! Good looking meal. Always love me some meatloaf!
Jim

 

[bbqking01]

Now we're talkin'. What are your go-to tools for hollowing out the onions? So far I'm working with a paring knife and melon ball tool. The bottom sometimes gives me fits if I go too deep. I started putting a slice of salami in there to stop leaks.
View attachment 521370
View attachment 521371

Honostly, I used a knife and a spoon. Took forever. That melon ball tool looks like it would work well. I’m wondering if a pepper corer would work?

 

[civilsmoker]

Dang those look really really good!

 

[thirdeye]

Honostly, I used a knife and a spoon. Took forever. That melon ball tool looks like it would work well. I’m wondering if a pepper corer would work?

I used the knife to make shallow scores like this XXXX, then the melon tool as more of a scraper. I did see a jalapeno tool for $8... it was a Norpro Grip WZ jalapeno corer and had a lot of serrations. My other thought is a grapefruit spoon, they are serrated, but not real heavy duty.

 

[bauchjw]

Hopefully this is an ok spot to post this. I made a meatloaf with 80/20 ground beef about 3lbs. Added about 1/2 cup yellow onion, and 1/2 cup bell pepper. Used abou a tbsp of salt lick original seasoning. One egg, too. Dug out the middle portion of several onions and added the meat mixture in them then wrapped in bacon. About 2-3 pieces per onion. Toothpicked the onion on. 300 on the SmokeFire for about 1 hour…internal meatloaf at 150. Added cheese to top of onions. Cooked another 5-10 minutes then removed. I would recommends cooking onions longer, maybe by themselves before stuffing and wrapping.View attachment 521368

Now we're talkin'. What are your go-to tools for hollowing out the onions? So far I'm working with a paring knife and melon ball tool. The bottom sometimes gives me fits if I go too deep. I started putting a slice of salami in there to stop leaks.
View attachment 521370
View attachment 521371

I used the knife to make shallow scores like this XXXX, then the melon tool as more of a scraper. I did see a jalapeno tool for $8... it was a Norpro Grip WZ jalapeno corer and had a lot of serrations. My other thought is a grapefruit spoon, they are serrated, but not real heavy duty.

This is a really cool idea. I’ve done so many onions, but never thought of the meat inside one. I can’t wait to try!

 

[1MoreFord]

I wonder if you could slice one layer off an onion and use the salami idea or similar to seal the bottom and then wrap in a strip of bacon held on with toothpicks and then fill instead of hollowing them out? That way you might get two or three out of an onion.

 

[bbqking01]

I wonder if you could slice one layer off an onion and use the salami idea or similar to seal the bottom and then wrap in a strip of bacon held on with toothpicks and then fill instead of hollowing them out? That way you might get two or three out of an onion.

This is exactly what I was thinking too