Post by BBQ Butcher on Jul 21, 2007 19:10:50 GMT -5
This a meatloaf based loosely, and I mean very loosely, on Basscat's recipe from last week
Sauteed some carrots, onion, celery and garlic with some evoo and Kosher salt/pepper. I was going to add some chopped mushrooms and drained spinach, but I got so dam pizzed off at the store I left my groceries in the dairy case
I let the above cool down and then mixed it in with 2 lbs of fresh Ground Shoulder (Chuck) and about 1¼ lbs of ground Turkey Breast, two eggs, more SnP and a couple teaspoons of Worcestershire Sauce. Let it firm up in the fridge and then placed it into a greased aluminum cake pan that had holes punched in it with my piece of junk injector needle (the holes allow the grease to drip into the drip pan below the meatloaf)
Doctored up a couple cans of Bush' Best Beans...drained the liquid and added some of the Budweiser BBQ Sauce and a handful of real bacon bits.
Meatloaf went on first at approximately 350° indirect with some cherry wood for smoke. After about an hour I added the beans and then basted the meatloaf with some of the Bud BBQ Sauce.
Meatloaf took a little over two hours...closer to 2¼ actually. Nice 'smoke ring' btw While it was resting, waiting to be sliced, I threw on an avocado to for grilling (split it, a little lemon juice, rubbed with evoo and then SnP). It cooked driectly over the heat for about 4-5 minutes. Also did a little tomato salad with some Mozzerella Cheese.
I'm full
Rum: I just saute some onion, celery, carrot, bell pepper until soft, and mix in some chopped spinach or kale (either saute with the rest or this time just used drained frozen spinach). After the veg. has cooled down mix with meat (this one has 1 lb. turkey It. sausage, 1 lb. veal, and a half lb. buffalo), and mix with pasta sauce and whatever seasoning sounds good until the consistency is right (moist, but still holds together), and put in a plastic wrap lined loaf pan to mold it in the fridge for awhile. Turned it out onto the mats and cooked over the plate setter at 350-400 until it hit 160-165 internal (about 1.5-2 hrs.) , and glazed with a mix of the sauce and honey after the first hour.
Sauteed some carrots, onion, celery and garlic with some evoo and Kosher salt/pepper. I was going to add some chopped mushrooms and drained spinach, but I got so dam pizzed off at the store I left my groceries in the dairy case
I let the above cool down and then mixed it in with 2 lbs of fresh Ground Shoulder (Chuck) and about 1¼ lbs of ground Turkey Breast, two eggs, more SnP and a couple teaspoons of Worcestershire Sauce. Let it firm up in the fridge and then placed it into a greased aluminum cake pan that had holes punched in it with my piece of junk injector needle (the holes allow the grease to drip into the drip pan below the meatloaf)
Doctored up a couple cans of Bush' Best Beans...drained the liquid and added some of the Budweiser BBQ Sauce and a handful of real bacon bits.
Meatloaf went on first at approximately 350° indirect with some cherry wood for smoke. After about an hour I added the beans and then basted the meatloaf with some of the Bud BBQ Sauce.
Meatloaf took a little over two hours...closer to 2¼ actually. Nice 'smoke ring' btw While it was resting, waiting to be sliced, I threw on an avocado to for grilling (split it, a little lemon juice, rubbed with evoo and then SnP). It cooked driectly over the heat for about 4-5 minutes. Also did a little tomato salad with some Mozzerella Cheese.
I'm full