One of my favorite meals, highschool lunch kicked up for supper.

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forktender

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 10, 2008
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NORCAL
Thawed out a lb of tri tip burger, elk burger, and antelope burger. Mixed in S&P, dehydrated green onions, 2 beaten eggs, a sleeve of crushed Club crackers, a palm full of pecorino chees, and a little heavy cream. I normally use day old bread toasted and made into bread crumbs, bur I didn't have any. And I'll tell you what, from now on my meatloaf will be getting crushed Club crackers. This was the most tender, and moist meatloaf I have ever made, and I've made a crap load of them.

I tossed on the Camp Chef pellet pooper set at 350° for an hour. After an hr, I brushed it with my go to mixture of ketchup mustard brown sugar apple cider vinegar and Worcestershire sauce.
Let it bake on for 20 minutes, then it was time to pulland rest for 20 minutes.
While it was resting I nuked some mixed veggies. Almost forgot the gravy, it was McCormick's brown gravy mix, instead of using H2o I used Guinness beer, and some sour cream,and a can of mushrooms, the gravy was kick ass.

Every time I eat meatloaf it reminds me of school lunches, on of the few that I actually enjoyed. I got rave reviews from the little lady, and I can't wait for a cold meatloaf sandwich with cheddar cheese mustard and iceberg lettuce tomorrow for lunch. Maybe sooner if I can't sleep tonight.LOL!!!!

Good stuff man!!!
Thanks for looking.
Dan.
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Starting to get in to oven season here in ole Virginny. That meatloaf looks very good.

I've started not saucing the entire loaf and pan frying each slice before serving, then topping with plenty of, like you, my sauce creation. I like how pan frying gets that crust everywhere!

Not sure I've ever had a cold meatloaf sandwich, I always warmed it. I'll have to try that. Reminds me of the old days when Boston Market was a thing in these parts. The only place you could get a meatloaf sandwich in a semi-fast-food situation.
 
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