Been a while since I've done a meatloaf, so it's time. Started with some 70/30 slightly seasoned venison sausage.
1.5# venison sausage
1 cup chopped onion
1 cup diced garden tomato
1/2 cup shredded cheddar cheese
1 1/2 cups Ritz crackers
2 tbsp parsley
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
1 egg
1 tbsp Killer Hog
Mix all ingredients slightly
Formed loaf and let sit in refer for couple hrs
Decided to use the MES 40. Brought up to 275° for about an hr and backed down to 240° ready to cook. Tube of Lumber Jack Char Hickory pellets.
1 hr @ 240° , bumped up to 260° for 1 hr, bumped to 275° for 1 1/2 hrs and
( Had some heating issues with MES, so finished in grill. Have to figure out how to test element)
IT temp 161° , glazed and take temp to 165°
Plated with some roasted baby reds and green beans.
1.5# venison sausage
1 cup chopped onion
1 cup diced garden tomato
1/2 cup shredded cheddar cheese
1 1/2 cups Ritz crackers
2 tbsp parsley
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
1 egg
1 tbsp Killer Hog
Mix all ingredients slightly
Formed loaf and let sit in refer for couple hrs
Decided to use the MES 40. Brought up to 275° for about an hr and backed down to 240° ready to cook. Tube of Lumber Jack Char Hickory pellets.
1 hr @ 240° , bumped up to 260° for 1 hr, bumped to 275° for 1 1/2 hrs and
( Had some heating issues with MES, so finished in grill. Have to figure out how to test element)
IT temp 161° , glazed and take temp to 165°
Plated with some roasted baby reds and green beans.
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