Welcome to my adventure. Been seeing a lot of great looking meatloaves lately. Finally got to me bad enough to have to try some. All the old pros in chat wallago agreed this should be posted in the fatty forum vs. beef.
Made up a meatloaf recipe based on my wife's (queen of the microwave) and 3 different recipes I found in here. My recipe:
5 lb 75% fat ground beef
1.5 lb ground pork
6 eggs, scrambled
1.5 cup bread crumbs
1 red onion,diced
1 bell pepper, diced
1 jalapeno, finely minced
10 cloves garlic, minced
1/2 cup milk
1/2 cup Worc. Sauce
1/2 cup ketchup
Salt & pepper to taste
Mix it all up!
The ingredient list...
The meatloaf mix smashed out
Meatloaf fatty, #1:
Motz Cheese Sticks
Sun Dried Tomatoes
Fresh Mushrooms
Provalone slices
Minced Garlic
Meatloaf Fatty #2:
Velveeta Cheese
Fresh Chopped Spinach
Fresh Mushrooms
Crumbled Bacon
Minced Garlic
Meatloaf Fatty #3
Shredded Swiss Cheese
Crumbled Bacon
Fresh Mushrooms
Minced Garlic
(Sorry, forgot the pic...)
Meatloaf Fatty #4
Shredded Motz Cheese
Canadian Bacon Slices (my home-made)
Diced Green Peppers
Sliced Black Olives
Minced Garlic
Pizza Sauce
(Sorry, forgot the pic...)
All the fatty s rolled up using Capt Dan's method, (Buck Snort's pictutorial)
And finally in the smoker at 1145 PM
Only got one to roll up nice and tight, the last one. Took three practices to get a good one. So far so good, been in the smoke for just over an hour. Using oak logs and hickory chunks. Keeping the heat high for the first 1.5 hours to try to "sear" the fatty s closed (280 target), then gonna go the last your at 240(ish)
Stay tuned for the finale. Guess about an hour more, then 1/2 hour rest before slicing. Gonna stick in a probe in 20 minutes, pull them when they get to 160 internal.
Made up a meatloaf recipe based on my wife's (queen of the microwave) and 3 different recipes I found in here. My recipe:
5 lb 75% fat ground beef
1.5 lb ground pork
6 eggs, scrambled
1.5 cup bread crumbs
1 red onion,diced
1 bell pepper, diced
1 jalapeno, finely minced
10 cloves garlic, minced
1/2 cup milk
1/2 cup Worc. Sauce
1/2 cup ketchup
Salt & pepper to taste
Mix it all up!
The ingredient list...
The meatloaf mix smashed out
Meatloaf fatty, #1:
Motz Cheese Sticks
Sun Dried Tomatoes
Fresh Mushrooms
Provalone slices
Minced Garlic
Meatloaf Fatty #2:
Velveeta Cheese
Fresh Chopped Spinach
Fresh Mushrooms
Crumbled Bacon
Minced Garlic
Meatloaf Fatty #3
Shredded Swiss Cheese
Crumbled Bacon
Fresh Mushrooms
Minced Garlic
(Sorry, forgot the pic...)
Meatloaf Fatty #4
Shredded Motz Cheese
Canadian Bacon Slices (my home-made)
Diced Green Peppers
Sliced Black Olives
Minced Garlic
Pizza Sauce
(Sorry, forgot the pic...)
All the fatty s rolled up using Capt Dan's method, (Buck Snort's pictutorial)
And finally in the smoker at 1145 PM
Only got one to roll up nice and tight, the last one. Took three practices to get a good one. So far so good, been in the smoke for just over an hour. Using oak logs and hickory chunks. Keeping the heat high for the first 1.5 hours to try to "sear" the fatty s closed (280 target), then gonna go the last your at 240(ish)
Stay tuned for the finale. Guess about an hour more, then 1/2 hour rest before slicing. Gonna stick in a probe in 20 minutes, pull them when they get to 160 internal.