Meatloaf Madness

hoosier_egger

I have an egg event tomorrow at a local winery that has an outdoor concert venue. We’re expected to have 350-400 servings. 

I’ve been cooking meatloaf all week and freezing. Here’s the last 4 with a proper celebratory cocktail! I’ll egg those in the morning. 

I’ll post more from the event

Botch

I am... amazed.  You cooked enough 'loaf for 350-400?  On three eggs??  How many meatloaves is that?  And finally, what's your freezer capacity??  Hats off to you, Sir!  

fishlessman

That’s crazy.  How are you doing the reheat

lkapigian

 Bombdiggity ! Hands down my favorite protein is Meat Loaf 

YukonRon

Meatloaf on the egg is an entirely different experience. Has to be one of my, if not my absolute favorite meals to prepare. 

Please let me know how this all works out! 

Paolo

Just incredible. You won

WestAusEgg

hoosier_egger said:

I have an egg event tomorrow at a local winery that has an outdoor concert venue. We’re expected to have 350-400 servings. 

I’ve been cooking meatloaf all week and freezing. Here’s the last 4 with a proper celebratory cocktail! I’ll egg those in the morning. 

I’ll post more from the event

Tell me about wineries in your neck of the woods! Seriously interested 🙏

hoosier_egger

lkapigian

Sorry for the hijack , had to share my brisket meatloaf ( cooked like a brisket as well)

hoosier_egger

Botch said:

I am... amazed.  You cooked enough 'loaf for 350-400?  On three eggs??  How many meatloaves is that?  And finally, what's your freezer capacity??  Hats off to you, Sir!  

16 5 lb (post cook) meatloaf’s! I started cooking the week before and froze 8 unglazed meatloaf’s. Cooked 4 more the day before and the last 4 the morning before so that I would have 4 ready when I showed up. 

Reheat was in foil half pans covered with a little water to steam them. I was worried about them drying out but they were fine. I’d uncover and glaze them the last 15-20 minutes. The cambro held the reserves. The hardest part is trying to time it and keep up with the demand. I fell behind at one point and was out for about 15 minutes. We served from 3pm-7pm. I ran out right at 7 so it worked out perfectly. 

MaskedMarvel

Wow!! This is awesome!

I used to make meatloaf from scrap from the restaurant. It turned out so great, the place stopped giving me the scraps and started selling their own meatloaf.

YukonRon

You guys are killing me….

RRP

Not trying to steal your thunder but here is one of mine in which I smoked it using a "meat loaf basket". Note the strips which had been raw bacon which give off the grease into the loaf adding more taste. And of course that smoked bacon is a reward to the chef!

StillH2OEgger

That meatloaf looks wonderful and congrats on pulling off a serious achievement in serving that many people. Congrats all around. Every time I do a meatloaf on the BGE I lament not making it more often.