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Old 02-12-2006, 06:06 PM   #1
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meatloafin'

All this comfort food talk on the board combined with a warm spell here and the next thing I know I got a 4.5 pound meatloaf on the WSM. My wife has whipped up her nearly famous scalloped potatoes. I'll try to remember some pics.

Griff
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Old 02-12-2006, 06:10 PM   #2
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Re: meatloafin'

Quote:
Originally Posted by Griff
My wife has whipped up her nearly famous scalloped potatoes. I'll try to remember some pics.Griff
and the recipe, please! :biggrin:
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Old 02-12-2006, 08:19 PM   #3
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Sounds good Griff.
I second the recipe request.
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Old 02-12-2006, 10:09 PM   #4
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Here's a pic of the spuds.



I spoke to my bride of 37 years about how a couple of guys on this board asked for the scalloped potato recipe. (Griff notes that no one asked about his meatloaf.) Unfortunatly, she is one of those cooks that never measures. She started making it the way her mother always did with velveeta in a cheese sauce. It is now an ever changing recipe. Basically, she boils the spuds, unpeeled until almost done with salt in the water, about 30 minutes. Cool, peel, slice into greased pan. Make a white sauce, 2 TBL butter, melted, 2 TBL flour, 1 cup milk. Add cheese, now she uses sharp cheddar, to taste and melt. Pour over spuds. Bake at 350 about an hour. The one in the picture has 5 big white potatoes, 3 cups sauce, and 4 cups sharp cheddar. It is an evolving recipe. This time she put some onions in the sauce butter before adding flour. She says next time she is going to brown some of my bacon chunks to add.

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Old 02-13-2006, 05:02 AM   #5
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Okay Griff, I'm always looking for the ultimate meatlaf recipe. Cough it up!
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Old 02-13-2006, 06:32 PM   #6
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Quote:
Originally Posted by Nick Prochilo
Okay Griff, I'm always looking for the ultimate meatlaf recipe. Cough it up!
I second the recipe request.
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Old 02-13-2006, 08:01 PM   #7
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Here's the meatloaf recipe:

1/2 cup bread crumbs (I use Progresso Italian)
1/4 cup milk
2 tablespoons olive oil
1/2 cup onions, finely diced
3 garlic cloves, minced
1.5 pounds ground beef
1 pound Jimmy Dean Hot sausage
1 large egg, lightly beaten
1/2 cup grated Parmesan
5 or 6 dashes of Worchestershire
Salt and freshly ground black pepper

Saute the diced onions in the oil until they turn golden (about 10 minutes). Soak the bread crumbs in the milk for a couple minutes. Mix everything together and form into loaf. I smoke the loaf on a piece of parchment paper cut as close to the size of the loaf as possible. With the WSM that allows all the grease to drain into the water pan and the smoke penetrates the bottom of the loaf making a smoke ring there as well. I smoke at 300-350* until the loaf hits 170-175*. Sometimes I put a red sauce (ketchup, brown sugar, and mustard to taste) on top for the last half hour or so.

The best part of meatloaf are the sandwiches made with the leftovers.

Griff
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Old 02-13-2006, 08:28 PM   #8
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I like the idea of the Jimmy Dean sausage. That must add a nice flavor to the loaf. I'm gonna try this one of these days. On edit, Griff, I'm gonna post this in the receipe section.
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