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Old 04-23-2005, 10:54 AM   #1
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Meatloaf, Finally

I have finally bitten the bullet and decided to do a meatloaf. And I have gone all out with this one. I bought 7lbs of ground chuck and was planning on separating it and freezing half. Then I thought, I'm not going to light the smoker for a measily meatloaf. Needless to say, I have mixed 7lbs of meatloaf with 6 eggs, worchestershire, mustard, kethcup, onion, garlic, bread crumbs, kosher salt and black pepper. I don't like pork in mine, that's why I have omitted it. I have it chilling in the fridge molding around the bowl. I'm putting it on a round piece of aluminum foil onto the grate, no pan. Not sure if I'm cooking it tonight or tomorrow, but I'll post pic's as soon as I take them!
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Old 04-23-2005, 11:40 AM   #2
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Larry,

Sounds alot like the recipe that I use for meatloaf except for the molding around the bowl part. :winkie:

Al
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Old 04-23-2005, 11:54 AM   #3
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Larry

This pretty much my recipe as well. I do add the pork but that's a matter of personal taste. I like to add about a half cup of grated parmesan cheese to my 3 pound loaf.

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Old 04-23-2005, 01:00 PM   #4
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So you are doing 1-7lb loaf or 2-3.5lb loaves?? One loaf would be big, no?
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Old 04-23-2005, 03:50 PM   #5
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Sounds great Larry. Can't wait to see your pics.

Suggestion for ya, try dehydrated onion flakes instead of real onions. Real onions can make your ML crumbly but I think the taste is slightly better with real onion. It's a trade-off.
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Old 04-23-2005, 05:12 PM   #6
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Shawn, I use onion soup mix. Larry , good luck, can't wait to see the pictures.
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Old 04-23-2005, 05:42 PM   #7
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Greg, I made one loaf and just put it on the smoker. Advice will follow.

I also used fresh onion, vs. dehydrated on the first go around.

Pit is at 277, meats at 53 right now. I'll continue to post through the cook.
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Old 04-23-2005, 07:33 PM   #8
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2 hours into the cook and the mother of all thunderstorms came through.
Pit's at 273*, meats at 113 about 1 hour 45 minutes into the cook.
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Old 04-23-2005, 07:35 PM   #9
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Hang in there Larry! It will be worth it when your done! =P~
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Old 04-23-2005, 07:58 PM   #10
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Quote:
Originally Posted by Nick Prochilo
Hang in there Larry! It will be worth it when your done! =P~
Thanks for the reassurance Nick! I thought this thing would be done by now. Pit temp, 285, meat 123. Better hurry up or I'm eating it like my burgers!!!
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