Meatloaf
- Thread starter Duke
- Start date
Deb
New member
This is this week's contest thread http://www.pelletsmoking.com/pellet...summer-half-over-contest-patrick-juddge-2213/
It's every weekend
It's every weekend
TentHunter
Moderator
Looking good there Duke!
ACW3
New member
Meatloaf (usually with venison, mule deer, or elk meat) cooked indirect on my old Weber Kettle was a mainstay around our house before I got my MAK. The only drawback was that I had to make some gravy for it because it could get too dry, sometimes. It is so much better on the MAK. I can control the temps so it doesn't dry out. I love bacon on my meatloaf.
Art
Art
I agree that meatloaf and/or meatballs smoked on the pellet grill are a notch above cooking them in the kitchen oven.
Have you tried using a Frogmat and placing the meatloaf mixture directly o it without the loaf pan? It works and you get smokey crispies on the bottom of the loaf as a reward.
Shelly
Have you tried using a Frogmat and placing the meatloaf mixture directly o it without the loaf pan? It works and you get smokey crispies on the bottom of the loaf as a reward.
Shelly
Rip
New member
Agreed, that works well, and if the meatloaf is a little soft to stand you can wrap it with a frogmat to keep it's shape and get the smokey goodness on all sides.
jimsbarbecue
Moderator
As Shelly and Rip pointed out wrapped in a frogmat is the way to go. The smoke gets it from all sides. Better to make two then one large one. The smaller ones will get more smoke goodness.