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Author Topic: No Glaze Meatloaf  (Read 8317 times)

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hughver

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Re: No Glaze Meatloaf
« Reply #30 on: August 11, 2021, 09:36:20 AM »
Before I tried the meatloaf I decided to sample my DYI Jimmy Dean sausage. It was OK but definitely not Jimmy Dean. So in order to give the recipe a valid shot, I had my better half pick up a couple of pounds of Jimmy Dean sausage. Will try the meatloaf either today or tomorrow. I have not fully recovered from my stroke so prolonged standing while chopping the ingredients is a challenge
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

hughver

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Re: No Glaze Meatloaf
« Reply #31 on: August 11, 2021, 06:31:44 PM »
This is one of two that are on the grill
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

pmillen

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Re: No Glaze Meatloaf
« Reply #32 on: August 12, 2021, 04:08:39 PM »
Zowie!  That looks good when raw.
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Paul

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Bentley

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Re: No Glaze Meatloaf
« Reply #33 on: August 13, 2021, 12:17:03 AM »
In all my attempts to clone one...This is the Jimmy Dean sausage recipe I have made that was closest for me.


16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhan
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ylr

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Re: No Glaze Meatloaf
« Reply #34 on: August 13, 2021, 10:28:24 AM »
Never cared that much for Jimmy Dean Sausage; we always bought Tennessee Pride.
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hughver

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Re: No Glaze Meatloaf
« Reply #35 on: August 13, 2021, 11:13:28 AM »
Quote from: pmillen on August 12, 2021, 04:08:39 PM
Zowie!  That looks good when raw.

and it was very good cooked. I smoked on low for a couple of hours to an IT of 92°. then 325° to an IT of 163°. the vegtables were a little al Dente. probably should have smoked less and more at 325°.

Overall I'd say it was a success.   Thanks for the recipe.













overal t was a success
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Maineac

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Re: No Glaze Meatloaf
« Reply #36 on: August 13, 2021, 02:08:32 PM »
Quote from: hughver on August 13, 2021, 11:13:28 AM
and it was very good cooked. I smoked on low for a couple of hours to an IT of 92°. then 325° to an IT of 163°. the vegtables were a little al Dente. probably should have smoked less and more at 325°.

Overall I'd say it was a success.   Thanks for the recipe.
Glad you liked it.  You might try sweating the veggies a little longer to fix that al dente.  I've never had that.  Thanks for trying it, Hugh, and posting your results.
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bbqking01

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Re: No Glaze Meatloaf
« Reply #37 on: September 21, 2021, 01:40:27 PM »
Now that’s a proper meatloaf!


Sent from my iPhone using Tapatalk
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1MoreFord

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Re: No Glaze Meatloaf
« Reply #38 on: September 22, 2021, 12:06:32 AM »
Quote from: Bentley on August 13, 2021, 12:17:03 AM
In all my attempts to clone one...This is the Jimmy Dean sausage recipe I have made that was closest for me.


16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhan


That's the copy cat I have too.  I don't know what all it's missing but it's missing sugar for sure which is OK with me since that's the reason I've moved on to Williams sausage.
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Joe

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