ckreef Posted April 29, 2016 Report Posted April 29, 2016 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. Sent from my XT1585 using Tapatalk 1
CeramicChef Posted April 29, 2016 Report Posted April 29, 2016 Absolutely gorgeous cook, Charles. Absolutely mouthwatering. Kudos to ya! 1
MacKenzie Posted April 29, 2016 Report Posted April 29, 2016 (edited) 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 2
tinyfish Posted May 1, 2016 Report Posted May 1, 2016 I had meatloaf too Friday but I had to cook mine in the oven. Your meatloaf looks so much better. 1
ckreef Posted May 5, 2016 Author Report Posted May 5, 2016 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. Sent from my XT1585 using Tapatalk
PRippley Posted May 5, 2016 Report Posted May 5, 2016 Recipe Charles, please? Sent from my iPad using Tapatalk
kjs Posted May 5, 2016 Report Posted May 5, 2016 Nice looking meatloaf, I'll bet it was delicious. I always make more, because my wife likes cold meatloaf sandwiches.
ckreef Posted May 8, 2016 Author Report Posted May 8, 2016 Recipe Charles, please? Sent from my iPad using Tapatalk 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. Sent from my XT1585 using Tapatalk 1
