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Meatloaf and crispy bacon Brussels...

MaskedMarvel
MaskedMarvel Posts: 3,136
edited October 2018 in EggHead Forum
Greetings friends,

not great pics, but we experimented baking meatloaf and Brussels in those lodge pizza pans we all got a while ago. 

Meatloaf was beef, pork, peppers and onions, catsup, ketchup, worcestershire sauce,  garlic, Italian seasonings, egg, panko , and tomato sauce. Draped with bacon. Why not?

brussels are washed trimmed and halved. Tossed in fresh slivered garlic, s&p, paprika, and avocado oil. Draped liberally with bacon. Why not?

i did Damien’s famous toasted garlic cream cheese red skinned mashed potatoes. Not healthy. But  No bacon. Chunks of butter on top though. :)

baked over neutral Rockwood no wood at around 350 for around an hour

paired with an absolutely HORRID bottle of red from Lebanon we got from a wine club. Been a LOOOONG time since we poured  wine down the sink. Awful. Undrinkable. And expensive. 

We’re quitting that crappy wine club. 

brussels were my favorite. Crispy. Crunchy. Black - not burned. Same with the meatloaf. Crunchy outside. Bacon fat helped carnelize. 

Simple. Easy. Delicious. LEFTOVERS!

Next time ill make more Brussels. 

Cheers!!
8-Damien



Large BGE and Medium BGE
36" Blackstone - Greensboro!


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