Overdue for a Meatloaf...

[THoey1963]

An hour in and at about 100* IT. Probably need another half an hour.

 

[3Cases]

Don't get all excited when you slice into it and forget to take & post a picture for us!!

 

[16Adams]

I'm thinking once upon a time cowgirl chicken fried a thick slice of meatloaf. Yours has the form and ingredients that in the unlikely event there are leftovers, would make a great albeit high calorie meal

 

[Big George's BBQ]

^^^^
Now that sounds interesting

 

[THoey1963]

Made my glaze with a small can of Chipotle Peppers and Tomato Sauce. Added a little Salt and Pepper. Will put it on when it hits 145*.

 

[THoey1963]

145*, time to glaze...

 

[THoey1963]

Done in 2 hours and 20 minutes. Going to let it rest now...

 

[THoey1963]

Dinner is served...

 

[Stingerhook]

Terry, that is a damn fine looking plate. It was worth the wait.

 

[Milkman_d83]

That looks amazing. That will go on the ( what I want to try to cook) list

 

[THoey1963]

Oof. Full. It was good. Flavorful. Leaned a little on the dry / dense side, but probably me just being overly critical. Wife liked it. Already boxed up four meals to take to the bar and a couple slice sample for my best friend as he has never done a BBQ Meatloaf. When I told him everything I was working on today, he said "wait, did you say BBQ Meatloaf?".

Hook set....

 

[BillN]

Ok now you did it, what the heck am I gonna do now my planned spaghetti dinner seems... well kind of boring. Looks incredible.

 

[ShadowDriver]

Yeah... I may have to talk with Momma about dinner plans after seeing that!

Yum!

 

[Meskaroni]

I know what im cooking next week, thanks buddy nice cook!

 

[THoey1963]

Ok, as I mentioned, this was a little dense and a little dry. Not too much of either, but just noticeable. So, what are your suggestions to resolve that? I tried not to over work it, bug I wanted to get the binder mixed with the meat. Maybe a little milk or some kind of liquid?

 

[cowgirl]

Looks delicious Terry!
A little beef stock or milk might work.

 

[THoey1963]

Thanks Jeanie.

 

[Big George's BBQ]

Terry that looks good Hope you are entering it in the Id hit that TD

 

[The Wookiee]

Well done sir!

Splash of olive oil to keep it juicy? (I always err towards lipid-laden add ins rather than water based much to my bride's chagrin....)

 

[dadsr4]

Ok, as I mentioned, this was a little dense and a little dry. Not too much of either, but just noticeable. So, what are your suggestions to resolve that? I tried not to over work it, bug I wanted to get the binder mixed with the meat. Maybe a little milk or some kind of liquid?

Based on this picture,

the dryness could be due to a lack of fat. I use 50% 60/40 ground beef and 50% ground pork, and it's always quite moist without any glaze.