Mike Coffman
TVWBB Olympian
Meatloaf was on the menu for tonight, so took 1.5 pounds of hamburger,
mixed it with 2 eggs, bread crumbs, worchestire sauce, some smoky AI sauce,
chopped up onion, peppers and canned mushrooms. We like a lot of veggies
in our meatloaf. Added a dash of the following Penzeys spices:
Barbecue of the Americas, Old World Seasoning, Florida Seasoned Pepper and some Bicentennial rub.
Mixed in some shredded Cheddar, Monterey jack and Colby jack cheeses.
Put on the grill with a few chunks of hickory.
Off the grill at internal temp of 165. Lots of yummy cheese all over this one!
Plated with mash potatoes, gravy and cream corn. My ideal comfort food!
Flavors blended together great! Meatloaf came out solid, but still moist.
Usually on my menu once a month or so, but by popular request from my
family will probably make it more often and a lot more than this small one.
Thanks for looking!
mixed it with 2 eggs, bread crumbs, worchestire sauce, some smoky AI sauce,
chopped up onion, peppers and canned mushrooms. We like a lot of veggies
in our meatloaf. Added a dash of the following Penzeys spices:
Barbecue of the Americas, Old World Seasoning, Florida Seasoned Pepper and some Bicentennial rub.
Mixed in some shredded Cheddar, Monterey jack and Colby jack cheeses.
Put on the grill with a few chunks of hickory.
Off the grill at internal temp of 165. Lots of yummy cheese all over this one!
Plated with mash potatoes, gravy and cream corn. My ideal comfort food!
Flavors blended together great! Meatloaf came out solid, but still moist.
Usually on my menu once a month or so, but by popular request from my
family will probably make it more often and a lot more than this small one.
Thanks for looking!
