Meatloaf on my mind

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
It's wet and gray, people are raving, so I made "The Meatloaf". I used half beef and half venison. I tend to add more veggies, including carrots, which I sweated and cooled before mixing. I also added a couple of cloves of garlic. Breadcrumbs were from stale home made sourdough and I used dried thyme, oregano and sage.

Mine came out a little wetter than other versions, so it's on foil for the first three hours.


Into the Bradley at 250 on hickory.

 
Damn...


Meatloaf, Yukon Gold potatoes with a load of butter and carmelized green beans with garlic.


Take aways; less sage, cut back on breadcrumbs and cook to 160 instead of 165. I will also try taking some of the glaze and putting it in the smoker for about 30 minutes. I will use that to brush each slice for service. As good as the loaf was, the simple glaze adds it's own layer of complexity. I think you could smoke an old shoe, rub some glaze on it and it would be tasty.
 
Damn...


Meatloaf, Yukon Gold potatoes with a load of butter and carmelized green beans with garlic.


Take aways; less sage, cut back on breadcrumbs and cook to 160 instead of 165. I will also try taking some of the glaze and putting it in the smoker for about 30 minutes. I will use that to brush each slice for service. As good as the loaf was, the simple glaze adds it's own layer of complexity. I think you could smoke an old shoe, rub some glaze on it and it would be tasty.
Told you that you could get rid of your oven.  
roflmao.gif
  Seen Red made me see the light with the smoke:  I won't go back.  Point to you, sir!!
 
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