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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2011, 06:59 PM   #1
1_T_Scot
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Default A Little Meat Loaf (with Pron)

Just a Meat loaf, 2lbs ground chuck, Garlic, Onion, Red Bell pepper, Ground pepper, an Egg and Some Oatmeal. I never make it the same twice.





And 2 sweet potatoes and a regular Potato for my wife.



Still got a ways to go. Thanks for looking.
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Unread 03-20-2011, 07:25 PM   #2
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Looking good there, love a meatloaf. Sweet taters too.
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Unread 03-20-2011, 07:39 PM   #3
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And what might that little meat patty above the pan be? A pit master's snack maybe?
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Unread 03-20-2011, 08:39 PM   #4
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Looks good. Meatloaf on the grill is the best, I don't think I could really enjoy it out of an oven again.
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Unread 03-20-2011, 09:48 PM   #5
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Quote:
Originally Posted by cameraman View Post
And what might that little meat patty above the pan be? A pit master's snack maybe?
That would be the picky ones burger. I was going to make a meat loaf without onion and pepper but just decided to make a burger.
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Unread 03-20-2011, 09:56 PM   #6
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Meat loaf all done. It was really good!! I too don't make meat loaf in this Oven thing that you guys refer too.




More Iphone Pics sorry for the quality I was left unsupervised but, my wife took the camera to a baby shower.
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Unread 03-20-2011, 10:04 PM   #7
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I love meat loaf on the smoker! As said its the only way to do it. Not sure if you have ever tried using parchment paper instead of a pan, but I feel it reduces the greasiness and comes out even better IMO. Vince
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Unread 03-20-2011, 10:22 PM   #8
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Hi Vince
I never thought of trying Parchment paper. To line the pan? or just under the meatloaf? I did think about freezing it then putting it on with no pan or anything.
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Unread 03-20-2011, 10:41 PM   #9
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No just use the paper under the meat and put it right on the grate. Here's a pic from the last one I did. Vince

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Unread 03-21-2011, 03:06 AM   #10
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That looks tasty! I love smoked meatloaf. Hadn't thought of the parchment paper idea. Here's another option for going panless (Frogmats):



For meat loaf, they work nice cause they expose all sides of the loaf to smoke.
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Unread 03-21-2011, 04:29 AM   #11
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Looking good Scot!
I use aluminium containers which I poke some holes in the bottom with a knive.
This way the juices can drip out of the container.


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Unread 03-21-2011, 08:10 PM   #12
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Thanks for all of the Meatloaf additions guys! They all look awesome.


PS The Meatloaf is all gone already!
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Unread 03-21-2011, 08:22 PM   #13
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Quick question for the meatloaf aficionados....they look great and I'm intrigued as all get out. However, I'm trying to do a low carb thang...Anyone tried doing without the bread/breadcrumbs/oatmeal in the mix? If so, how did it turn out?

Thanks in advance!

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Unread 03-21-2011, 08:40 PM   #14
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Quote:
Originally Posted by BDAABAT View Post
Quick question for the meatloaf aficionados....they look great and I'm intrigued as all get out. However, I'm trying to do a low carb thang...Anyone tried doing without the bread/breadcrumbs/oatmeal in the mix? If so, how did it turn out?

Thanks in advance!

Bruce

I've forgot to put it in before, came out fine. Not as good looking as some of the above, but was good.

Not to hijack, but check foodnetwork.com. They have a really good low-carb one. A.K.A. if you ran out of croutons or bread crumbs you can make the low-carb verson.
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Unread 03-21-2011, 09:19 PM   #15
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I have made it both ways. If you don't use a filler make sure not to pack it too much just lightly form it. If you pack it in a loaf pan it will be really dense and almost "Hard".
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