Man that is gorgeous. Bryce, my 15yo bottomless pit, was saying we havent smoked a meatloaf in a while. This would be right down his alley.
Now a technical question...When you roll and seal the meat...Do you go from edge to edge or bring it to the center and seal? I'm intrigued with the mashed taters in the center.
Jim
Thanks Jim for the WoW and the comment
It was great , I also love smoked meatloaf
Now for your question , I think this is what you are asking, when I roll it I make sure the long seam from left to right ends up on the bottom of the roll. That will help hold that together. Then I just pinch the ends closed as I stayed back from the edges with the fillers. So enough meat to just pinch it on the ends.
If this is not what you wanted , just ask , lol
David
Last edited: