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Smoked meatloaf


mr clean

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3 minutes ago, dtel said:

You would think he was tall the way he looks down on himself so much.

 

Clean a couple things from cooking and have some for later, anyway what else do you have to do ?

oh, my kitchen is clean. there are reasons other than a lack of skill as to why I rarely attempt to cook. 

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Just now, BigStewMan said:

oh, my kitchen is clean. there are reasons other than a lack of skill as to why I rarely attempt to cook. 

I would guess there is another reason, I know your a smart guy and could figure it out, I thought you didn't want to bother cleaning up after cooking, that is the least fun part.

 

But just think, meatloaf would be a great "carrier" for ketchup, plenty of possibilities. 

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5 hours ago, BigStewMan said:

How about this loaf?

Unknown-1.jpeg

That's what my mom made my sandwiches with for school lunch, and I mean every day for years, 1st grade through 5th grade.  It must have been a good value, but I did like it much better than plain old bologna.

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Here is my smoked venison meatloaf recipe.  It took a few iterations to get it just right.  Pretty simple on the ingredients, but sometimes simple is best.  I'm sure ground beef would be fine, but I have only made it using venison and pork.

 

Ingredients:

  3 lbs ground venison

  1 lbs ground pork

  2 eggs

  ½ cup bread crumbs (finely crushed)

  1 tbs salt

  ½ tbs pepper

  ½ chopped onion

  ¼ cup chopped celery (one large stalk)

  ¼ cup milk

 

Directions:

  1)      Get smoker going and stable at around 250F to 260F

  2)      Combine ingredients in a large mixing bowl and knead thoroughly to a consistent mixture

  3)      Shape into two equally sized loaves

  4)      Loosely wrap each loaf in parchment paper

  Smoke for approximately 2 ½ - 3 hours.  Internal temperature must reach a minimum of 165F.

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