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Unread 12-06-2013, 11:28 AM   #4
Grain Belt
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Join Date: 11-11-09
Location: Northern MN
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I have done quite a few meatloaves in the size you mention. I free form the meatloaf and then place on top of foil with cuts in it to let the grease drip down. I think any oven recipe you enjoy works well. I agree with the previous post of a 155-160 pullof the smoker and then rest a few. I haven't used milk in mine. I use bread crumbs, eggs, and some grated cheese as my binder. I also like to mix in 1/3 ground pork in my loaves for the moisture and flavor.
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