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[jdmessner]

We had a community dinner last night. Not sure how many attended, lost track around 80, so the best guess is close to 100. We made 11 three pound loafs and one that was about 8 pounds. Cooked them in two batches on the pellet grill. Served with green bean casserole, mashed potatoes and gravy, along with an assortment of side salads and desserts. It went over very well.

I was not in charge of the loafing. It was a simple mixture of bread crumbs, eggs, burger, minimal sausage, catchup, tomato sauce,  salt and pepper. I would have added a few more seasonings, but when cooking for a crowd we figured it is best to keep it basic. There was a bit of a debate on glaze or no glaze. Ended up opting for no glaze. Cooked the three pounders for about an hour and a half and the large one a little over 2 hours. Had the grill on high for probably an average temp of 375.

Photo is of the first batch on the grill. The second of the final product. It looked a lot nicer than the photo.
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[jdmessner]

Not sure why the second photo is upside down, but you get the picture (so to speak)!

[pmillen]

Here ya' go.

[Kristin Meredith]

Looks good to me.  I think it is smart not to get too fancy with seasonings and glaze when cooking for that many.

[pmillen]

I think it is smart not to get too fancy with seasonings and glaze when cooking for that many.

I agree, but that would be my dilemma; (1) season it the way I prefer it, risking that it's too spicy for some or (2) make it somewhat bland, trying to find a middle ground for all tastes.  Two choices...neither is desirable.

[Kristin Meredith]

I think it is smart not to get too fancy with seasonings and glaze when cooking for that many.

I agree, but that would be my dilemma; (1) season it the way I prefer it, risking that it's too spicy for some or (2) make it somewhat bland, trying to find a middle ground for all tastes.  Two choices...neither is desirable.

For large groups, I prefer closer to no. 2.  Don't need to make it completely bland and... that's what gravies and sauces on the side are for!!!!

[urnmor]

WOW Fantastic job

[yorkdude]

That is a lot of meatloaf, great job.
I also would have leaned more toward #2 for the majority but might have thought about making a few that were #1 and let them take their pick.

[jdmessner]

I think it is smart not to get too fancy with seasonings and glaze when cooking for that many.

I agree, but that would be my dilemma; (1) season it the way I prefer it, risking that it's too spicy for some or (2) make it somewhat bland, trying to find a middle ground for all tastes.  Two choices...neither is desirable.

For large groups, I prefer closer to no. 2.  Don't need to make it completely bland and... that's what gravies and sauces on the side are for!!!!

We did err on the side of caution. However the thing that made it unique was doing it on the grill. By not over-seasoning it brought out the flavor of the pellets and people really noticed and enjoyed that.

Thanks for the flip of the pic!