Meatloaf for a Sunday Dinner

[Robert-R]

There has been a Meatloaf Famine around here & had to fix that.

Roasted some poblanos & red bells.

Took all of 12 minutes.

Skinned, stemmed & seeded the bells. Put them in the blender with a cup of ketchup and pureed them for the glaze.

Skinned, stemmed, seeded and chopped the poblanos. Sauteed with chopped onion & garlic. Allowed to cool.
Then mixed with bread crumbs, a beaten egg, some of the glaze, a little W sauce, salt & pepper.
Then hand mixed with ground chuck, ground pork & ground veal. Formed 2 loaves.

Got the XL fired up with used Weber briquettes & a small split of pecan. Added the meatloaves. Temps averaged 400* - 450*.

Glazed at the half hour mark.

Internal temps of 165* & called it good.

Time To Eat!!!

 

[Bob Correll]

Nice cook Robert!
Now I'm craving meatloaf.

 

[Rich Dahl]

Looks great Robert. Now that I think about it we haven't smoked a meatloaf in a long time and living with Barb (the queen of meatloaf's) I find that odd. Bet when she sees this we will be having smoked meatloaf shortly.

 

[Timothy F. Lewis]

I simply crave whatever the last thing I look at is when I visit this site!! You are all evil! But, in a good way...

 

[Cliff Bartlett]

Man I love that roto basket you made. Back in hatch season I looked all over for something similar at a decent cost. Didn't see anything I liked. Dinner looks fabulous and a great looking plate.

 

[Barb D]

Robert that meatloaf looks delicious. Yes its time to do another meatloaf.

 

[ChuckO]

Nice cook Robert!
Now I'm craving meatloaf.

Me too, thanks a lot Robert.
Killer cook

 

[James N]

Now I'm really hungry.