I am becoming a meatloaf master.

Jeremiah said:

Recipe?

Sorta made up the recipe as I went.

2lb ground chuck
1lb ground mild pork sausage
one medium onion finely diced
one medium bell pepper finely diced
a handful of panko crumbs
a cup of crushed pork rinds (binder to use less panko crumbs)
two eggs
1/4 cup milk
some Heinz 57
black pepper
Weber Carne Asada rub

Just mixed it all together and formed into a loaf, 350 indirect to internal of 155. The crushed pork rinds trick I read about somewhere and @Mattman3969 has given me a recipe using finely diced mushrooms in the meatloaf, so I'm gonna give that a try too.

SloppyJoe said:

So do you all just cook it in a meatloaf pan?   Let it cook in its own juices?

I usually use a drip pan on the platesetter, raised with some balls of foil for an air gap, then put the meatloaf on the egg over the drip pan. Last time, even with an air gap, the drippings created too much smoke, so I cooked this one directly in the pan in the juices. I think if anything, once the meatloaf rested for a little while and then was removed from the drippings in the pan, it was fine, maybe even more moist than the other way.

So I did not take any pics, but today's leftover meatloaf sandwich was fantastic. Think I'll have another tomorrow!