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Any one still making this? Are there any improvements to report. It came out pretty good the first time. I added more seasoning. Any new ideas to add to this cook? Thanks

Glad I found this thread. Am going to make this in the morning and have a few questions. Why do you use Pastrami instead of corn beef? Why do you not use a glaze of some sort on the top of the loaf? Why are there no seasoning in the loaf? Salt, pepper and other herbs or spices? Do you feel...

What about cooking 4? More time needed? Thanks, Maxwell

Shawn, how much pace picante for 3 pounds of meat? Do you leave out other liquids? Or does the picante just go on top when plating? TIA

Dave, I found that recipe via google too. Is that the same recipe people are using on this BB? I thought southwest meatloaf was popular here?

Would someone be so kind and post a recipe for a Southwest meatloaf? i have searched for it and cannot find the link. I swear i have found it before! TIA, David

So, Can anyone help on this cook?

Greetings, Any tips on doing spares and meatloaf during the same cook? I want them to be done around the same time. Ribs on top, meatloaf on the bottom? Many thanks.