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Tonight's meatloaf. They just keep getting better.
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Carolina Q said:That's pretty impressive. Makes some damned expensive slaw though.
Bagged slaw prices are a joke.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
First time I tried to make slaw in the Vitamix I wound up with a cabbage smoothie. Pretty nasty stuff. It works fine if you use lots of water and just gently pulse it though.
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Okay, I ran home at lunch to mix it up. Figuring it could use a couple hours to set up in the fridge since it's not cooking in a pan. One question...
Do you flip it / rotate it?
I'm thinking this is one of those things you put on and leave it where it lies.
LBGE/Maryland -
KiterTodd said:Okay, I ran home at lunch to mix it up. Figuring it could use a couple hours to set up in the fridge since it's not cooking in a pan. One question...
Do you flip it / rotate it?
I'm thinking this is one of those things you put on and leave it where it lies. -
KiterTodd said:Okay, I ran home at lunch to mix it up. Figuring it could use a couple hours to set up in the fridge since it's not cooking in a pan. One question...
Do you flip it / rotate it?
I'm thinking this is one of those things you put on and leave it where it lies.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:KiterTodd said:Okay, I ran home at lunch to mix it up. Figuring it could use a couple hours to set up in the fridge since it's not cooking in a pan. One question...
Do you flip it / rotate it?
I'm thinking this is one of those things you put on and leave it where it lies. -
Here is one cooked in the pan. It was good too.
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Focker said:Cold and hot are both equally good.
With cold here, mayo is a staple, Boetje's coarse ground mustard too. Lettuce, tomato, ernyin, wouldn't hurt. An herb based aoili wouldn't suck....many options.
Hot is heating in CI or CS pan or griddle, nice sear medium heat, could even top with any preferred melting cheese, bacon. Toast the bread, buns. Add the fixins you prefer.
There really is no favorite way, it's all good IMO.Carolina Q said:cold. with ketchup. never had a reheated sammich. or one with Brandon's kitchen sink approach.
Thanks!
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+1 on the cold meatloaf sandwich. Not sure why they're so good, but it just works
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BJM2932 said:+1 on the cold meatloaf sandwich. Not sure why they're so good, but it just works
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Looks awesome , I think I will make one next week !
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This thread has got me thinking I need to do meatloaf again :-)“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:This thread has got me thinking I need to do meatloaf again :-)
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Good stuff! Thanks for the tip.
Cooked this two pounder at 350 raised indirect. Hit 160 at about an hour. While it wasn't charred on the outside, it was excellent. Once you sliced it a crust was more apparent than in the photo. Will definitely make it again. Great midweek cook.
Thanks for the motivation, @epcotisbest.
LBGE/Maryland -
KiterTodd said:Good stuff! Thanks for the tip.
Cooked this two pounder at 350 raised indirect. Hit 160 at about an hour. While it wasn't charred on the outside, it was excellent. Once you sliced it a crust was more apparent than in the photo. Will definitely make it again. Great midweek cook.
Thanks for the motivation, @epcotisbest. -
Theophan said:northGAcock said:Oh and the meatloaf sammies are even better. Nice job.
What are your favorite ways to make meatloaf sandwiches?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I do the same as the Hippie said, minus the mayo.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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