Meowey's recipe

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gypc

Meat Mopper
Original poster
OTBS Member
Jul 4, 2006
257
10
InDiana
If ya havn't tried Meowey's meatloaf your missin somethin special. I followed the recipe and WOW!!! Yummy :shock: :D




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My sentiments exactly, that smokering is huge. Great looking pics, you should be proud. I hope it tastes as good as it looks.

Jamie
 
I've noticed a thicker smokering on my meatloaves, too. The only explanation that I can come up with is since the ground meat is not as dense as a butt or brisket, more smoke is able to penetrate the ground meat.

Nice looking eats, gypc
 
Yesterday I smoked a butt, a fatty and my meatloaf. I put the butt and the fatty on real early and kept the temp at 250o................then later put on the loaf. When the butt and the fatty were done, I let the temp go down to 200o and smoked that wonderful meatloaf low and slow baby. It smoked for 8 hrs and I pulled it when the internal temp was 150o.

I used cherry wood. The meat had such a great flavor and it was so juicy.

I'm thinkin Dutch is right on about how dense the meat is.

All I know is me, my family and a few neighbors think we've tasted the best meatloaf on the planet.

Thanks meowey!!!! :D
 
I am convinced! Meowey's Magnificent Meatloaf next weekend! Once again, gypc, thanks for sharing your beautiful food with those excellent pics!

Cheers!
 
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