Clint
TVWBB Olympian
I can't remember the last time I've had or made meatloaf, but it always looks good and I've had it on my mind.
First I took 2 habaneros & put them in the food processor & spun them to bits. Then a red onion, I figured those 2 would be fine pulverized, but I wanted some jalapeno chunks to be visible - I put them (4 large) in last.
I didn't want to make too little, so I got 6# of ground chuck............it was a lot more than I expected. Completely filled my 5 quart bowl to the top, I put it in my stand mixer for 1 minute, then onto the counter that was covered with foil. I worked half (tried to get it mixed thoroughly but lightly), then the other half, then mixed the 2 together, & then formed the loaves.
I wanted it to cook hot & fast so I filled the ring Grease built up so I poked the foil in a few places around the loaf.
I didn't use a pan, although it was ready & foiled sitting next to the smoker.
I checked them at about ~1:20, one was 155, the other ~158, so I sauced one (<15 min), & pulled one pretty soon after I sauced the first.....and did some quality control testing on it.
No sauce on this one:
Bulls eye original on this:
I wrapped this up, put it in the freezer for ~45? minutes, pulled it out & put 4 slices per bag, separated in to two (like 2 sandwiches in a bag) servings per bag & into the freezer.
What I wish I'd have done differently:
I like the flavors & seasoning, but I didn't like how the larger chunks of crackers looked in the meat. I wish I'd have ran them through the processor first & sat them aside. I read a little about a panade and well, I have a little to learn
I used a little maybe 1/3 cup of half/half creamer in it.
I liked the sauced one a little more (I think - but I've eaten ~1.5# or more of this so who knows).
I thought about sauteeing onion & garlic before putting it in, maybe I'll try something like that next time.
First I took 2 habaneros & put them in the food processor & spun them to bits. Then a red onion, I figured those 2 would be fine pulverized, but I wanted some jalapeno chunks to be visible - I put them (4 large) in last.
I didn't want to make too little, so I got 6# of ground chuck............it was a lot more than I expected. Completely filled my 5 quart bowl to the top, I put it in my stand mixer for 1 minute, then onto the counter that was covered with foil. I worked half (tried to get it mixed thoroughly but lightly), then the other half, then mixed the 2 together, & then formed the loaves.
I wanted it to cook hot & fast so I filled the ring Grease built up so I poked the foil in a few places around the loaf.
I didn't use a pan, although it was ready & foiled sitting next to the smoker.
I checked them at about ~1:20, one was 155, the other ~158, so I sauced one (<15 min), & pulled one pretty soon after I sauced the first.....and did some quality control testing on it.
No sauce on this one:
Bulls eye original on this:
I wrapped this up, put it in the freezer for ~45? minutes, pulled it out & put 4 slices per bag, separated in to two (like 2 sandwiches in a bag) servings per bag & into the freezer.
What I wish I'd have done differently:
I like the flavors & seasoning, but I didn't like how the larger chunks of crackers looked in the meat. I wish I'd have ran them through the processor first & sat them aside. I read a little about a panade and well, I have a little to learn
I used a little maybe 1/3 cup of half/half creamer in it.I liked the sauced one a little more (I think - but I've eaten ~1.5# or more of this so who knows).
I thought about sauteeing onion & garlic before putting it in, maybe I'll try something like that next time.
