Just finished up Smokin this Awesome Meatloaf. This is one of my all time favorites. The glaze topping takes it over the top and takes it to an all new level. Even if you don't like meatloaf, this one is sure to please.
Thanks for a great video tutorial...I watched it as a nice fatty I just pulled from the smoker for dinner rests up a bit.
Still on the smoker is a nice 4 lb chuck roast that just hit the stall at about 162° IT.
Under the chuck I've got four quarts of fresh puried Roma tomatoes with some onion, garlic, fresh oregano and basil.
I'll apply hickory smoke to that for about two hours and then loose cover the pot with foil and reduce while the chuck finishes up. If you like making your own BBQ sauces you gotta try smoking up some roma tomatoes to use as a base...
Yummy...
I'll post pictures on it all when she's done.
Meatloaf is up this weekend.
I'll give your glaze a shot.
Walt.
San marzano style are good..Nice seedless sweet thick puree if you whiz them up..Use them mater's all the time.
Another good Cosco score is #10 (6+ pound or 100oz) cans of Nina brand San Marzano "region" (not DOP) imported whole peeled Roma's for $3.99 a can.
They're not true DOP San Marzano, but I bought s can and compared and couldn't tell the difference.
Walt