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No Glaze Meatloaf

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Maineac:
I had never been totally happy with any meatloaf I'd eaten as an adult, but up to 2010, when I retired, I had never been interested in cooking such things either.  It seems to me that most people who make meatloaf want to throw as few ingredients as possible into a bowl, mix it up some, form a loaf, cover it with a ketchup concoction, and cook it.  They want to spend as little time as possible in the kitchen and I understand that. 

Anyway, now that I cook some, I usually want what I'm cooking to be the best that I can deliver and that almost always involves extra time.  I have the time so I'll spend it as I know many others here do.  So for the better part of a year I struggled to create a decent meatloaf, one that required no glaze, one that needed only salt and pepper for adjustments.  I didn't do very well with this challenge until I started introducing elements of my meatball recipe.  Then it came together pretty quickly.

There are 18 ingredients, BUT... I always make a double batch which yields 4 loaves that I slice, vacuum seal, and freeze.  This will be 8 meals for the wife and me.  So the time it takes is well worth it.  And this is the best meatloaf that we have ever had and it has never had any embellishments other than salt and pepper.  I hope someone here tries it and likes it as much as we do.

The players -



I sweat the veggies in bacon fat -



Mix all the ingredients.  Using stuffing mix for the panade allows you to work it as much as you want without it becoming too dense. -



Make 4 loaves (double recipe) in small loaf tins and cool in the fridge until firm. -



On the MAK ready for some smoke -



Finally at temp -



Ready to slice -



My wife's homemade salsa is so good that we sometimes eat it as a veg. side.  Time to eat -



Oh Yeah -




             No Glaze Meatloaf

*   1 pound ground beef (80% lean)
*   1 pound Jimmy Dean Regular sausage (see note)
*   4 oz prosciutto chopped fine
*   1 cup Italian or herb seasoned stuffing mix
*   1 cup buttermilk
*   ½-3/4 cup finely chopped yellow onion
*   ½-3/4 cup finely chopped sweet red pepper (or green)
*   ½ cup finely chopped celery
*   2 extra large eggs beaten
*   1 ounce finely chopped flat leaf parsley (approx.1/2 cup)
*   1 cup grated parmesan reggiano cheese
*   1 teaspoon salt
*   1 teaspoon black pepper
*   4 teaspoons dried basil
*   2 teaspoons dried oregano
*   1/4 teaspoon nutmeg
*   4 cloves minced garlic (20-30g)
*   ½ teaspoon Accent (or not)
 
Gather all ingredients.  Combine the stuffing mix and buttermilk and let set for at least 10 minutes.  Sweat the onion and pepper in your choice of oil (I use bacon fat) for maybe 5-7 min. on med high heat.  In a large bowl mix all ingredients well.  Divide the mixture into two and form each into a loaf shape.  I use a plastic lined small loaf tin.  Put in fridge at least an hour to firm up before removing from tin.  Cook in your cooker of choice at 350* to an internal temperature of 155-160 degrees.  I usually cook a while at a lower temp to give it some smoke and then turn it up.

Note - Because I cook a double batch I use 1 pound of Jimmy Dean Regular and 1 pound of JD Hot and split them.  This adds an element of heat which we enjoy.  If I did a single batch today and wanted some heat I would probably add ½ teaspoon of cayenne, but it is great as is.


Thanks for looking.

pmillen:
Oh yeah is right!  I love meatloaf (comfort food) and it's so much better on the pit.  Yours looks spectacular.

An excellent write-up, too.

Thanks.

Kristin Meredith:
Very nice tutorial and appreciate all the pictures.  There are many elements is your meatloaf which are similar to mine, although not quite as many veggies and a 3 to 1 beef to sausage ratio for me.  Thanks for posting!

Bobitis:
Woe is me... I bow down to the master.  :-[

Darwin:
Looks great Maineac, I never would have tried cooking without it being in a pan.   :clap:

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