Tuesday Night Comfort Food

[Mike Coffman]

Decided that meat loaf, baked potatoes and corn was going to be dinner tonight. Potatoes went
onto the Performer first in a bed of kosher salt. An hour later the meat loaf was added to the
Performer along with a chunk of hickory and a chunk of cherry wood.

30 minutes later the potatoes were removed from their bed of salt and sprayed with olive oil.

Potatoes and the meat loaf are done. Sure is starting to get dark a lot earlier now a days.

Out of the meat loaf pan and getting ready to be sliced and plated.

Plated with the corn. Potato was hit with butter, sour cream, sharp cheddar and some McCormick’s
Potato Toppers.

The meat loaf was really delicious and moist. I needed to add just a little more bread crumbs to
keep it together a little better. I didn’t have to worry about it being dry. It definitely tasted better
than it looked. The potatoes as always were out of this world. There is a lot to be said on cooking
potatoes on a bed of salt.

Thanks for looking!

 

[Jon Des.]

That loaf looks great to me. I've done potatoes in a Kosher salt brine, but never on a bed of it. Have to give that a try!

 

[Rolf Jacobsen]

Mike everything looks great. If you don't mind, I have some questions about the taters. It looks like indirect, 1-1/2 hours? One hour on the salt bed? Do you score/slice them prior to that? Sorry for all the questions but they look great and I'd really like to try these.

Thanks!!

 

[Mike Coffman]

Mike everything looks great. If you don't mind, I have some questions about the taters. It looks like indirect, 1-1/2 hours? One hour on the salt bed? Do you score/slice them prior to that? Sorry for all the questions but they look great and I'd really like to try these.

Thanks!!

Nope, don't mind at all. The potatoes were just washed, dried and put on the salt bed and covered, not scored or sliced or nuked. Indirect for 1 1/2 hour, then out of the salt and sprayed with olive oil and cooked about 45 minutes longer until a toothpick slid in real easy. Just so happened I timed it right as the meat loaf got done at the same time. Bob Correll posted this recipe quite a while back and once I tried it, this is the only way I like my potatoes baked now. Give it a shot and I think you will like them that way too. The skin was real crunchy too so that is definitely a plus for me.

 

[Rolf Jacobsen]

Thanks so much Mike.......And Bob!!!! To the store tomorrow for taters!!'mmm

 

[Mike from Little Rock]

Mike a very good looking meal! That meatloaf looks packed full of goodies! The spuds look just a good, AWESOME PLATE!!!!!

 

[Russell McNeely]

Great looking loaf and spuds, Mike! Really like that loaf pan too.

 

[Paul Kastner]

We have a new winner. For best in meatloaf none other than Mike Coffman

 

[Andy Beers]

Looks great Mike another winner

 

[Dave Braxmaier]

Now I'm hungry ....

 

[Sparky Rowe]

fantastic meal. looks real yummy.

 

[Wolgast]

Do you ever let your coals go out? Perfection once again mate!

 

[Mike Coffman]

Thanks everyone for your kind words. Daniel, not if I can help it!

 

[Ed M.]

Great job on the meatloaf and sides, Mike! Meatloaf is probably my favorite to do on my WSM.

 

[Jim McKelvey]

Mike, I've yet to do a meatloaf, but this looks so good I'm going to haveto squeze it into the lineup soon! Nice work!

 

[Jim Lampe]

looks absolutely perfect Mike!
I'll help myself to some of that wonderful meatloaf if you do not mind...
taters look AWESOME too!