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Meatloaf
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erniemcclain
Posts: 505
in Beef
Did a meatloaf last night. Great. My wife and I were fighting over the crunchy stuff from the bottom. Indirect, inverted cast iron grate, 400*, about 60 min. Internal temp of 160 when first checked. Wish I would have taken off 5 min earlier. However, very good. No leftovers.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
Comments
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Yaba daba do!
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Great looking loaf! Bacon on top, lots of onions, a little crunchy char on the bottom. Looks like you nailed it! .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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One of my old buddies, Woodrow T. Woodest made an awesome meatloaf in an old world style brick oven that his grandfather made more than 70 years ago. Your pics remind me of that great meal. It was made with lamb, beef, pork, pine nuts, corn and a few other things I cannot remember. It was quite unique and very tasty. He put the bacon on top as well, but no ketchup. Looks good!Simple ingredients, amazing results!
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I am thinking about trying a combo of elk burger, pork sausage and burger.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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Based on the red plate in the picture, I would say your wife has a Longaberger jones. I hear their baskets make nice kindling.............LBGE
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Funny stuff. Good eyes. I think the Longaberger 12 step program worked.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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Nice,I love the bacon idea too
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