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SAUSAGE BRISKET MEATLOAF

buzzy

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I love a good smoked meatloaf & yours certainly looks to be one. Never used hot Italian sausage in mine but surely will next time. We do use Cheezit crackers instead of Ritz. With all the different flavors they have it's easy to change flavors.
Points for sure!
 

SmokinAl

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I love a good smoked meatloaf & yours certainly looks to be one. Never used hot Italian sausage in mine but surely will next time. We do use Cheezit crackers instead of Ritz. With all the different flavors they have it's easy to change flavors.
Points for sure!
Thank-you!
I’ll have to give the Cheezit’s a try, sounds like a winner!
Al
 

sprky

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I gotta try this out looks amazing. Thanks Al for posting this.
 

SmokinAl

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forktender

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After running into this post last night I decided to thaw out some Wild Bison, Wild Antelope and home ground Pork sausage. I smoked up 2 white onions today along with 2 pablano's right out of the garden to smoke up a meatloaf tonight. I'll get it started in a few minutes, we keep weird hours so this will be for Monday nights dinner. I'm stealing your plastic wrap idea.........damn that looks like it was great.
Dan
 
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SmokinAl

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After running into this post last night I decided to thaw out some Wild Bison, Wild Antelope and home ground Pork sausage. I smoked up 2 white onions today along with 2 pablano's right out of the garden to smoke up a meatloaf tonight. I'll get it started in a few minutes, we keep weird hours so this will be for Monday nights dinner. I'm stealing your plastic wrap idea.........damn that looks like it was great.
Dan
Thanks Dan!
Your meatloaf sounds delicious, don’t forget to take some photo’s & start a thread
 

Brian Trommater

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Al. I was going to try to make this next week. Looks like you where trying to use the soup for a gravy. Do you think it does anything for the meatloaf while it cooking? Seems like it would just runs off.
 

SmokinAl

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Al. I was going to try to make this next week. Looks like you where trying to use the soup for a gravy. Do you think it does anything for the meatloaf while it cooking? Seems like it would just runs off.
Your right the juice does run off but it make a great base for gravy. The onions stay on top of the meatloaf giving it a bit more flavor
Al
Looks great Al, I prefer buttered mashed with my meatloaf.
I like it that way too, as a matter of fact that is exactly how I had some for dinner last night
Al
 

sandyut

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YES! wow love this! Great cook and thanks for the recipe Al!
 

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