Paymaster
Sous Chef
We have Dinner on the Grounds at my Church tomorrow and I did a smoked meatloaf on the Akorn as my contribution. 2.5 pounds cooked at 250*. I will post up some more pic, of the table of food, tomorrow.
Meatloaf
- Thread starter Paymaster
- Start date
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If you have answers, please help by responding to the unanswered posts.
Kayelle
Chef Extraordinaire
Good golly, that's a thing of beauty PM!! Makes my mouth water...
Cheryl J
Chef Extraordinaire
OMGosh, Paymaster - that is indeed mouth watering!
I would like some of that one, too.
Sagittarius
Senior Cook
Wow. Absolutely exceptionally extraordinary.
Thank you for posting.
Have a wonderful day.
Thank you for posting.
Have a wonderful day.
Just Cooking
Master Chef
gorgeous meatloaf...
Ross
Ross
Sir_Loin_of_Beef
Chef Extraordinaire
Just Cooking
Master Chef
OP
OP
Paymaster
Sous Chef
Darn, I missed the feast. Looks wonderful.
Cooking Goddess
Chef Extraordinaire
What a nice spread, Paymaster! Your meatloaf looks like a thing of beefy beauty. 
Addie
Chef Extraordinaire
What a nice spread, Paymaster! Your meatloaf looks like a thing of beefy beauty.
I think Paymaster should send one to each of us! Here it is after one a.m. and I want to go out in the kitchen and make one.
Just Cooking
Master Chef
Delicious table of food...
I suppose I need to find a church so I can have potluck again...
Ross
I suppose I need to find a church so I can have potluck again...
Ross
jennyema
Chef Extraordinaire
Although I do love me some Crystal and Lorettee ...
Hey, Paymaster
Do you have a recipe? Because I have a Big Green Egg now ...
Hey, Paymaster
Do you have a recipe? Because I have a Big Green Egg now ...
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Jenny, if you make a meatloaf, make a "Fatty" at the same time!
OP
OP
Paymaster
Sous Chef
My wife made up the meat. She used 2 lbs of 80/20 ground beef and a pack of McCormick's meatloaf mix. She used milk, egg,and bread crumbs in the proportions listed on the pack. I did the bacon weave and the smoking. We usually add green bell peppers diced and onion as well but because we ha folks at Church that dislike those, we omitted them.
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OP
OP
Paymaster
Sous Chef
I used to use tooth picks but now I don't. I found that if I make sure tag ends of the bacon are on the bottom, I seldom have a problem. Once it has been in the smoker for an hour or so, the bacon stays put.
