Beef, Pork, Poultry & More

“Ma! The Meatloaf” isn’t just a beef rub — it’s a bold, all-purpose seasoning designed to bring out the best in everything from brisket to burgers, chicken to pork chops, and even hearty vegetables. Built with a foundation of savory spices, dried porcini mushrooms, garlic, onion, chili powder, and a hint of natural butter flavor, this rub creates an umami-rich crust that locks in juices and delivers unforgettable flavor.

If you’re wondering how to use this rub across proteins, here are some tried-and-true applications.

🥩 Beef – Steaks, Brisket & Burgers

Beef is where “Ma! The Meatloaf” truly shines. The porcini mushrooms and butter flavor deepen the natural richness of the meat, while chili powder and paprika build a flavorful crust.

Recipe: Grilled Ribeye with Ma! The Meatloaf Rub

1. Pat steaks dry with a paper towel.

2. Coat generously with Ma! The Meatloaf Rub (about 1 tbsp per pound).

3. Let rest for 20–30 minutes to allow the seasoning to penetrate.

4. Grill over high heat for 4–5 minutes per side for medium-rare.

5. Rest for 5 minutes, then slice and serve.

👉 Works beautifully on brisket, tri-tip, prime rib, and even burger patties.

🍗 Poultry – Chicken & Turkey

The balance of garlic, onion, and chili powder makes this rub just as good on chicken and turkey as it is on beef. The rub helps crisp the skin while keeping the meat juicy.

Recipe: Roasted Chicken with Ma! The Meatloaf Rub

1. Spatchcock or quarter a whole chicken.

2. Rub with olive oil, then apply 1–2 tbsp of seasoning under the skin and across the surface.

3. Roast at 425°F for 45–55 minutes until golden and cooked through (165°F internal).

4. Let rest 10 minutes before carving.

👉 Use the same method on turkey legs, wings, or even a full Thanksgiving bird for a smoky-umami twist.

🐖 Pork – Ribs, Chops & Tenderloin

Pork pairs perfectly with the sweet, earthy, and spicy notes in “Ma! The Meatloaf.” The rub caramelizes beautifully, creating a bark-like crust.

Recipe: Pork Tenderloin with Ma! The Meatloaf Rub

1. Trim excess fat and silver skin from tenderloin.

2. Coat lightly with oil, then apply 2–3 tbsp of rub.

3. Roast at 400°F for 20–25 minutes or grill over indirect heat.

4. Rest 10 minutes before slicing.

👉 Also incredible on pork chops, baby back ribs, or pulled pork.

🐟 Seafood & Vegetables

While not traditional, the umami kick of porcini mushrooms makes this rub a secret weapon for seafood and veggies.

Recipe: Roasted Vegetables with Ma! The Meatloaf Rub

1. Toss diced potatoes, carrots, or zucchini with olive oil.

2. Sprinkle generously with rub and toss again to coat.

3. Roast at 400°F for 25–30 minutes until golden.

For seafood: Rub lightly onto salmon fillets or shrimp skewers before grilling for a smoky-umami punch.

✅ Final Thoughts

“Ma! The Meatloaf” Dry Rub is more than a beef rub — it’s a versatile, all-purpose seasoning blend that brings bold, savory flavor to beef, poultry, pork, seafood, and even vegetables. Whether you’re grilling, roasting, smoking, or searing in cast iron, this rub creates a rich, umami-packed crust and elevates every dish.

👉 Shop “Ma! The Meatloaf” Dry Rub here and bring savory, competition-level flavor into your kitchen or backyard BBQ.