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Schmoooooked Loafage.....

post #1 of 10
Thread Starter 
Ha ha I love coming up with catchy titles for threads...
Here is a smoked meatloaf I did, first time for that and definately not a last, it was done on the Weber Kettle with some mesquite. Now keep in mind a little smoke in the weber kettle goes a long way.

Can't remember exactly what all I put in it for seasoning, Chili lime seasoning with some cut up onions and garlic powder I believe.

Now for the pan it's on I used an aluminum pizza pan with holes poked in it turned upside down, that way it would not sit in to much grease, catch pan underneath it.

I do think if I change anything, I might skip the sauce and layer the top with some thin smoked gouda maybe or something along those lines.


post #2 of 10
Looks great Chip!
post #3 of 10
Looks pretty good.
post #4 of 10
Looks good Chip! Nice job!
post #5 of 10
Looks Great!!! What kind of meat did you use? Straight beef or mix?
post #6 of 10
Looks darn tasty - Is that sauce a ketchup based one?
post #7 of 10
Thread Starter 
Thanks all......
Scoooooooooooooby, that was a straight beefed loaf, home growned and raised. I think a nice pork beef mix would do well, might have to try that.

Rokkett, it was a ketchup based glaze.....the last pic you see there, if you look hard enough you can see some of the glaze carmelized, I had glazed it about half way through the cook to kind of get it to soak into the grooves I made in the loaf, and I had put on another coat at the end just to warm a bit, could have done with out the last glazing in my book. I very rarely make the same sauce, it's always a build it as you go kind of thing for me, that one I am sure had some molasses or brown sugar and some chili spice of some sort.

post #8 of 10
Ivr - Thanks for the info. I need to give this a shot...
post #9 of 10
That looks tasty. Good job. The gouda sounds nice too. It'd be like a giant smoked gouda cheeseburger!
post #10 of 10
Thanks for sharing some tasty looking Q.
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