Small Meatloaf

[ckreef]

Made a 1 lb meatloaf for the 3 Reef's with the idea we didn't want any leftovers this weekend. Mixed it up, formed it, then put in the freezer for about an hour while I heat soaked the kamado at 400*. Putting it in the freezer for a while allows you to cook it a little longer and the extra cold meat will suck up a bit more smoke.

At 140* IT it's looking good and ready to start basting.

Baste it a few times and pull around 165*. A new recipe for both the meat and Sauce. One of the better meatloafs to date and the perfect size.

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[CeramicChef]

Absolutely gorgeous cook, Charles.  Absolutely mouthwatering.  Kudos to ya!

[MacKenzie]

Well, I'll be, you make just enough of that delicious meatloaf to serve 3, guess that leaves me out.:(

Edited April 29, 2016 by MacKenzie

[tinyfish]

I had meatloaf too Friday but I had to cook mine in the oven. 

Your meatloaf looks so much better.

[Geo]

Great looking meatloaf, Charles. Makes me hungry. 

[ckreef]

Thanks everyone. It actually started out twice that size. When I looked at it I knew we would have lots of leftovers (didn't want any leftovers) so I cut it in half and froze the other half for cooking later.

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[PRippley]

Recipe Charles, please?

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[kjs]

Nice looking meatloaf, I'll bet it was delicious. I always make more, because my wife likes cold meatloaf sandwiches.

[ckreef]

Recipe Charles, please?

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Sorry no recipe this time. I was flying by the seat of my pants. A little of this, a bit of that. I have a general idea what I did but not enough for a recipe until I do it again.

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