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Meatloaf Madness

hoosier_egger
hoosier_egger Posts: 6,874
in EggHead Forum
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
~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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Comments

  • Botch
    Botch Posts: 17,700
    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!  

    “Declare victory when you have retreated past the point where you started”   - Don Tzu

    Ogden, UT, USA

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  • fishlessman
    fishlessman Posts: 35,000
    That’s crazy.  How are you doing the reheat
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 11,624
     Bombdiggity ! Hands down my favorite protein is Meat Loaf 
    Visalia, Ca @lkapigian
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  • YukonRon
    YukonRon Posts: 17,443
    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! 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Paolo
    Paolo Posts: 278
    Just incredible. You won
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  • WestAusEgg
    WestAusEgg Posts: 66
    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 🙏
    Perth, Western Australia
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  • hoosier_egger
    hoosier_egger Posts: 6,874

    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • hoosier_egger
    hoosier_egger Posts: 6,874
    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. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • MaskedMarvel
    MaskedMarvel Posts: 3,607
    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. :/


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • YukonRon
    YukonRon Posts: 17,443
    You guys are killing me….
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RRP
    RRP Posts: 26,514
    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!

    Re-gasketing the USA one yard at a time 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,926
    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.
    Stillwater, MN
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