Feel free to move, but where?
Meatloaf to me is... meatloaf. And that's where the venture begins.
1 lb each ground...
Beef, pork, lamb, buffalo, and veal. Loaf, right? Just say no to the birds.
3 tubes of crushed bacon flavored Ritz crackers.
3 large eggs
1 large sweet onion
3 small peppers (green/yellow/red) finely chopped
3 cloves garlic smashed
3 tbs worchestershire (sp) sauce
1 tbs soy sauce
1 tsp 5 spice powder
I like to do the veggies in a pan and sauté in butter until clear. Don't over do it. Set to side and let cool. At this time, feel free to add any rub of choice.
Mix the meats and everything else In a large bowl and combine with sauces and eggs.
When all is at room temp, incorporate it all together by slowly hand mixing. Try not to make a mush out of it (be gentle) and return to the fridge.
Secure your bread pans (4-6) and line them with plastic wrap. Be generous. Gently spoon in the mixture and tamp it into the sides and corners. Fill the pans to the top, and cover them. Back to the fridge over night.
Day two.. Fire up the grill to a smoke setting and take out the loafs. They should be easy to remove. Dust with your favorite rub and wait for the smoker to get to a stable temp. My Jr will smoke at 180 for hours, so I aim for 2. Then I up the temp to 225 and search for an IT of 160-180.
Because I'm old school, ketchup works for me as a sauce. Sometimes simple is best.
