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Totally Revamped Smoked Meatloaf

Lawn RangerLawn Ranger Posts: 5,466
edited 9:25PM in EggHead Forum
<p />Smoked Meatloaf at the beginning of cook. The onions are just fluff, but the dark stuff is a balasamic glaze provided by "Chubby". Additional posts if it's as good as I expect.[p]Mike


  • Lawn RangerLawn Ranger Posts: 5,466
    <p />This is sooooo good!
    Recipe available if anyone's interested.

  • WinoWino Posts: 69
    Lawn Ranger,
    I am waiting with baited breath…or is that baited taste buds

  • WilliamHWilliamH Posts: 57
    Lawn Ranger,
    Are you sharing the recipe? Please, please, please.

  • Lawn RangerLawn Ranger Posts: 5,466
    This is a modification of WudEyeDo's/Mike Morgan's smoked Meatloaf Recipe. Here's how I did this one:[p]2 lbs. lean ground beef
    1 lb. pork sausage
    1 Tbs. Canola Oil
    1/2 cup minced onion
    1 1/2 cups bread crumbs ( I used 1 cup leftover mashed up potatoes and 1/2 cup crumbs)
    1/2 cup chopped red or green pepper
    2 Tbs chopped green chili
    2 Tbs. Worchestershire
    3 cloves minced garlic
    1 egg
    fresh ground black pepper to taste
    kosher salt to taste
    dash of Balsamic vinegar
    2 Tbs. chopped cilantro[p]saute or microwave the onions, garlic and peppers in the Canola oil until just soft.[p]Place in large mixing bowl, and using your hands, mix in all of the remaining ingredients.[p]Top with catsup as desired...I added a Balsamic glaze ( courtesy Chubby ) to the top of mine.[p]I cook mine in one one of those veggie cookers with the holes sprayed with a non-stick spray.[p]Cook indirect on a raised grid at approx. 330 for about an hour.

  • TomTom Posts: 189
    Lawn Ranger,

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