Discussion in 'Beef' started by mccumath, Aug 21, 2013.
Never been a big fan of meatloaf, but after tonight, I may now be a fan!
It looks awesome! Great job! Is it resting on some kind of bread or what?
Everything is better smoked.
Looks great. How did it taste.
Yep, I put it on top of cheap bread to soak up some of the grease. Keeps it from swimming in the grease.
I smoked it on the "smoke" setting on my Traeger for 1 hr, then 1.5 hours at 350 degrees. Used hickory and apple pellets. Had a slight smoke ring on the top of the loaf, with subtle hints of hickory, but not so much apple. Very juicy, not dry even on the ends, and was quite tasty.
Had all the stuff on hand, so seemed the best/easiest recipe at the time. Added jalapenos and sweet peppers, diced and changed up the sauce a bit. Turned out good.
Off site link deleted as explained in the Terms of Service by SmokinHusker
your link is going to be deleted. no offsite links allowed. i C&P'd the recipe for everyone to see, before the link gets terminated!.. Prep: 15 min. Bake: 1 hour + standingYield: 6-8 Servings15 60 75 IngredientsSavings in montgomery, AL 36114 Change Zip •2 eggs •3/4 cup milk •2/3 cup finely crushed saltines •1/2 cup chopped onion •1 teaspoon salt •1/2 teaspoon rubbed sage •Dash pepper •1-1/2 pounds lean ground beef (90% lean) •1 cup ketchup •1/2 cup packed brown sugar •1 teaspoon Worcestershire sauce Directions •In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval in an ungreased shallow baking pan. •Combine the remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350° for 60-65 minutes or until no longer pink and a meat thermometer reads 160°; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 6-8 servings.
Yeah, saw that after the fact. My bad.