St. Louis Trim Meatloaf
Recipe Type: Main
Author: Mike Stines
Cook time: 1 hour
Total time: 1 hour
Serves: 3
A while ago I was asked what to do with St Louis cut Pork Rib Trimmings. It was suggested to grind up the meat and use it in a meatloaf. I thought this was a great idea. So here’s a recipe to use the trimmings in an homage to the cabbage roll.
  • 1 lb Ground Turkey
  • 1 lb Ground Lean Beef
  • 1 lb Ground Pork Rib Trimmings (St Louis Cut trimmings)
  • 1 Onion Diced (Vidalia if you can get it)
  • ½ Cup Fresh Parsley
  • 1 tsp Salt (Or to taste)
  • ½ tsp Pepper (Or to taste)
  • 1 tsp Garlic Powder
  1. Begin by lighting the Dome and setting the target temp for 350 Grill (Not Dome). DD Down Indirect
  2. – Once the Dome is stabilized place the Loaf Pan on the main Grill
  3. – Cook to 160 Internal
  4. – Drain oils and tent until ready to serve.
  5. Pair with Steamed Cabbage, White Rice and Cabbage roll Style Red Sauce.
  6. Steamed Cabbage
  7. – Steam a whole head
  8. – At serving lather with butter and Salt and pepper to taste.
  9. Cabbage Roll Red Sauce
  10. -1 Can (12 oz) Tomato Sauce
  11. -2 Cloves Garlic Crushed
  12. -1 tsp Italian Seasoning

Plating: Slice Meatloaf like bread for serving and place two slices on the plate cover with Red sauce. Add White rice and Steamed cabbage to the plate and serve with a red Merlot.


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