Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Another tasty meatloaf...with a peach preserves glaze?
epcotisbest
Posts: 2,176
Yes, I glazed this meatloaf with a glaze of Heinz 57, ketchup, hot sauce, a little brown sugar and a couple of teaspoons of peach preserves, because, hey why not? Topped it with roasted red peppers and jalapenos. Very tasty.
Comments
-
-
-
Peach preserves make a great glaze. Nice cook!
-
I love the way the sliced peppers look on your meatloaf, outstanding!
My favorite glaze for duck is half peach preserves, half honey. Never tried it on ML, will have to remember to."Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
-
Thank you. It was good. Tomorrow's leftover meatloaf sandwiches will probably be good too.theyolksonyou said:Peach preserves make a great glaze. Nice cook! -
Thank you. It worked better on meatloaf than I actually expected, but I did mix the preserves with lots of other stuff.Botch said:I love the way the sliced peppers look on your meatloaf, outstanding!
My favorite glaze for duck is half peach preserves, half honey. Never tried it on ML, will have to remember to. -
-
Looks great. Time and temp?LBGE, Minimax
Owensboro, Kentucky
Go Cats! -
I have used peach glaze on butts, ribs, and pork loins/chops. Love it. Meatloaf looks killer!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Time, no idea as I did not really pay attention to time, but I always cook to internal temp. This was cooked indirect at 320 to an internal temp of 155 then let it rest for a bit.Captain_Paul said:Looks great. Time and temp? -
Thank you. If I am correct, I think the idea for using the peach preserves came from one of your posts, and it worked really good mixed into my spicy glaze.YukonRon said:I have used peach glaze on butts, ribs, and pork loins/chops. Love it. Meatloaf looks killer!
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum