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MacKenzie

My First Pork Meat Loaf

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All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper.

Additions.thumb.jpg.24e81b843659928c5d86500e36f54714.jpg

Add 2 lbs of ground pork.

250065902_MeatAdded.thumb.jpg.ef64368803498d243ad239d414c4c14d.jpg

1368291992_PorkMeatLoaf.thumb.jpg.44358b40e860404cec3b6345f327829b.jpg

Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins.

1199682915_MeatLoafontheKK.thumb.jpg.19904e03a6df2b2333746602f8c1541e.jpg

Still baking.

1359379705_BakingMeatLoaf.thumb.jpg.06f01186893a2d0bdd02fc026d5061cd.jpg

Slice of meatloaf.

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Plated with mustard pickles and mashed potatoes.

1306418025_DinnerIsPlated.thumb.jpg.2864195f01129635d856271820014492.jpg

 

 

Edited by MacKenzie
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@tekobo - meatloaf = a terrine by any other name, except the French would never sauce it with ketchup! It's usually made here with a mixture of proteins - commonly beef, pork and veal. 

You MUST try a Fattie (aka, The Baconator, Bacon Explosion)

Baconator002.thumb.jpg.e9289a6980399e71048d94fc835ef10a.jpg

Here's the step-by-step instructions. It's kinda labor intensive, but it's AMAZING! 

 

bacon-explosion.pdf

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All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper.
Additions.thumb.jpg.24e81b843659928c5d86500e36f54714.jpg
Add 2 lbs of ground pork.
250065902_MeatAdded.thumb.jpg.ef64368803498d243ad239d414c4c14d.jpg
1368291992_PorkMeatLoaf.thumb.jpg.44358b40e860404cec3b6345f327829b.jpg
Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins.
1199682915_MeatLoafontheKK.thumb.jpg.19904e03a6df2b2333746602f8c1541e.jpg
Still baking.
1359379705_BakingMeatLoaf.thumb.jpg.06f01186893a2d0bdd02fc026d5061cd.jpg
Slice of meatloaf.
Slice.thumb.jpg.78424e1f71b11378051901f545df903e.jpg
Plated with mustard pickles and mashed potatoes.
1306418025_DinnerIsPlated.thumb.jpg.2864195f01129635d856271820014492.jpg
 
 
Looks delicious MacKenzie. Bet the flavor was top notch!
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First I must apologise to @MacKenzie for not saying how nice her meatloaf looked.  I was more preoccupied with trying to figure out what a meatloaf is.  Sorry.  Your meatloaf looks v moist and tasty!  I read about references to meatloaf like food in history books but it sounds like what is eaten now is largely an American invention.  It is funny how things that were created in times of difficulty and for convenience become the comfort food that we turn to even when we have so much to choose from.

As for the fatty/baconator? Wow.  It is hard to say no to anything with bacon but that is quite a thing!  My local pig farmer is pretty much up for anything so I might send him the recipe and see if he can pick out some bacon with the right width to make a decent lattice.  What fun. Heart attack, here I come...

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11 hours ago, tekobo said:

First I must apologise to @MacKenzie for not saying how nice her meatloaf looked.  I was more preoccupied with trying to figure out what a meatloaf is.  Sorry.  Your meatloaf looks v moist and tasty!  I read about references to meatloaf like food in history books but it sounds like what is eaten now is largely an American invention.  It is funny how things that were created in times of difficulty and for convenience become the comfort food that we turn to even when we have so much to choose from.

As for the fatty/baconator? Wow.  It is hard to say no to anything with bacon but that is quite a thing!  My local pig farmer is pretty much up for anything so I might send him the recipe and see if he can pick out some bacon with the right width to make a decent lattice.  What fun. Heart attack, here I come...

 

I always go for the thinnest cheapest bacon I can find. Once you do the weave it's double thick. If you use thick cut bacon it will be twice that thick in the weave and won't cook properly (in my opinion anyway). 

 

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