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

jerryb78
jerryb78 Posts: 215
in EggHead Forum
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.
LBGE
Menasha, WI
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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    Nice! Makes me to want to do another one.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • stevethegreat
    stevethegreat Posts: 247
    Did you use a loaf pan or just free form it on some kind of pan? What kind of wood did you use?
    Steve
    Outside of Appleton, WI - MBGE, LBGE
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  • jerryb78
    jerryb78 Posts: 215
    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.
    LBGE
    Menasha, WI
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  • Griffin
    Griffin Posts: 8,200
    =)) Same scene always pops in my head as well.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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