Pellet Fan
Here's How I.... => Cook Beef => Topic started by: BigDave83 on June 02, 2021, 12:30:57 PM
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Picked up 2# of fresh ground chuck at the local market when we were there to get hot sausages for Sunday at campground. Got some green and red peppers to chop up with the onions I had at home to go with them. Also fine diced some for with the ground chuck, the plan was to do cheese steak egg rolls Monday evening after some rifle range time. But the Gf's family messed the whole day up by deciding they were bringing cheap walmart burgers and hot dogs for me to cook so they could have a picnic. So egg rolls turned in to making meat loaf.
I lightly sauteed the peppers and onions, used 2 pound of ground chuck, a box of stuffing mix, 2 eggs, a little milk maybe 1/4c few splashes of whatsthathere sauce and a little extra garlic salt and black pepper, mixed, made 2 loaves and dusted with a rub we make up. 225 in the Davey Crockett for 2.5 hours then decided to bump temp to 275 as they were not going to be done by the time I wanted.
First time in a good while doing meatloaf in the smoker, turned out pretty good, needed more seasoning for my taste it was on the bland side for me, some hot sauce of some sort I had here helped that out though.
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Meat loaf on the smoker—one of my favorites.
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I found one of these in the freezer I had forgotten about, I had wrapped it in plastic wrap and then vac sealed. Got it out and thawed about half way then in the SV at 155 for about 2 hours. Still had a nice smoke flavor and was just as good as when I made them.
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Meatloaf is always good.
I guess you use the Stuffing Mix for a binder ? And for flavor I assume.
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Yes I use it as it has seasoning in it. Growing up Woman used oatmeal instead of crackers or bread crumbs.
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Yea, we use oatmeal.
Might have to try the stuffing idea. Thanks
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Yea, we use oatmeal.
Might have to try the stuffing idea. Thanks
Me too!!