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My Turn for Meatloaf (pics)

Mighty_QuinnMighty_Quinn Posts: 1,878
edited October 2012 in EggHead Forum
While everyone was making meatloaf last week, I was getting inspired. I'm not sure who it was that did the puff pastry wrapped meatloaf 'Wellington', but thank you for the inspiration!!! We had company last night so I did two different ones.... Started with a sofrito of red and green bell peppers, onion and garlic Photobucket Pictures, Images and Photos When that was cool, added it to 3lbs ground chuck, 1lb ground pork, breadcrumbs, a couple eggs Photobucket Pictures, Images and Photos One to be wrapped in a bacon weave, the other will partially cook naked and then get the puff pastry treatment to finish Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos All done....cooked indirect at 300 with cherry and pecan wood for smoke until 140ish internal and then bumped up to 400 to finish once wrapped in pastry...about 2 hours total. Photobucket Pictures, Images and Photos Plated with roasted garlic mashed potatoes, green beans and a salad. Photobucket Pictures, Images and Photos

Comments

  • MickeyMickey Posts: 16,894
    You could have called. You house for leftovers.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Sure thing Mickey....gonna be leftovers and wings for steeler/redskin game this afternoon..come on by.
  • Looks great!
  • SmokeyPittSmokeyPitt Posts: 7,875
    That looks amazing!!  I posted the "Wellington" last Sunday ;).  You took it to another level with one bacon wrapped and one wellington  :-bd.

    Hmmmm...what about a bacon wrapped then puff pastry?? Maybe a layer of cheese in between?  Then deep fry it!!! OK...I've gone to far :P.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Thanks for that idea SmokeyPitt!!! Glad you chimed in here, as I'm too lazy to look back for your thread. I like where you're going with the bacon/pastry/deep fried talk...
  • MQ did you let the pastry wrapped cool a little before wrapping.  Both look great.
    Large, small and mini SW Austin
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    No, not all AE....prepped the pastry on my board, brought the loaf in right off the egg, wrapped and back on egg (on a piece of parchment ) to finish.
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