"Mom! The meatloaf! %>*^!"

jerryb78

Whenever I make meatloaf it reminds me of this scene from Wedding Crashers. (NSFW)

http://youtu.be/ID8B1Vn3YWg

Anyway, I think that this loaf on the egg was even better than the last one. I cooked down the glaze on the stove a bit more than usual so it stuck a little better and formed up more. I also went a little heavier on the wood since it didn't seem like the loaf absorbed much smoke last time.

Ladeback69

Nice! Makes me to want to do another one.

stevethegreat

Did you use a loaf pan or just free form it on some kind of pan? What kind of wood did you use?

jerryb78

I like the crust that forms on the outside, so I always freeform mine.  I've done it in a loaf pan before and it seems to just boil away in the juice and grease that collects in the pan, which I don't really care for.  You need to make sure that you add enough binder (breadcrumbs, crackers, etc) to make sure that it'll hold its shape.  I used hickory on this one since I was hoping to get more of the smoke flavor to absorb.  (and to use it up since I've switched to fruit woods for my pork cooks)  It was detectable but not overpowering.

Griffin

) Same scene always pops in my head as well.