I did my first (and second) meatloafs todaybefore
BJs warehouse no longer carrys the "Italian Meatloaf Mix"... equal parks Beef, Pork, and Lamb (was $7.99 for 2 pounds)
So I went ahead and bought the three meats and made my own.
1 pound each...
1/2 cup parmesan cheese
sprinkle each, garlic powder, crushed red peppers, italian seasoning and my own rub
splash of worchester and one egg.
Mix well, form up and let sit.
Did a lattace of Bacon, fired up the smoker and away she went.
2.5 hours later, @ 165 internal, out of the smoker and under wraps.
I placed a "cooling rack under the meat loaf, and an aluminum pan under that to catch the drips.
My wife was a bit gunshy because of the bacon... (she liked the chicken I had bacon wrapped... but not so much the bacon) this time she decleared it "good"..... and there was much rejoicing