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Muffin Pan Meatloaf
XLentEGG
Posts: 436
I had thrown this recipe up on the meatloaf thread. Here is the pic.
Takes a little time to prep,but worth it .
More meat please !! :-)
Comments
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That's a keeper! Mind sharing the recipe?? Wow.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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What Flamethrower said ]Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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Very interesting ex....how about posting the recipe so we can highjack it!,,,keep on egginVisit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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I use a regular large muffin X 6 pan. mine has hole a drilled through the bottoms of each pan to help remove the meat. Take 1/3 cup of whatever the meatloaf is that night and put it into each of the pans. Flatten meat into pans evenly. Add cheese of choice. I have gone from fresh mozz, to sliced chedder. Add another 1/3 cup of meat. This will usually fill the rest of the pan pretty full. Try to seal the cheese in when you flatten the last 1/3 cup. Flip pan over onto a cookie sheet. Wrap each meatloaf with one slice of thick cut bacon. The bacon will help hold in the cheese. I go 400* indirect, on a raised fish grid. When the bacon looks like it is almost done I close down the egg and dwell until sizzling stops. remove , set five min, serve. I find that 85 / 15 is great for grilled meatloaves.More meat please !! :-)
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Thanks X. Short list.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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saved this one for the favorites. I might make up a batch, and then freeze them in two packs for the wife and I. cook as needed.
XL Walled Lake, MI -
Wow! Little mounds of perfection. The recipe goes on the most definitely to do list. Thanx.
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I use a regular large muffin X 6 pan. mine has hole a drilled through the bottoms of each pan to help remove the meat. Take 1/3 cup of whatever the meatloaf is that night and put it into each of the pans. Flatten meat into pans evenly. Add cheese of choice. I have gone from fresh mozz, to sliced chedder. Add another 1/3 cup of meat. This will usually fill the rest of the pan pretty full. Try to seal the cheese in when you flatten the last 1/3 cup. Flip pan over onto a cookie sheet. Wrap each meatloaf with one slice of thick cut bacon. The bacon will help hold in the cheese. I go 400* indirect, on a raised fish grid. When the bacon looks like it is almost done I close down the egg and dwell until sizzling stops. remove , set five min, serve. I find that 85 / 15 is great for grilled meatloaves.
More meat please !! :-)
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