re: Smoked Meatloaf

We would do this as a featured item from time to time.

Rolled the whole thing up in cheese cloth to create a cylinder & smoked it very heavily with pecan & hickory.

Cooled over night & sliced into 8oz portions.

Grilled it to reheat it & put it on a burger bun topped with a mushroom & parmesan mornay & grilled onions.

Sold the heck out every time.

quote:

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In before

“I would recommend doing a sous vide meatloaf for 45 hours”

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Wish I could like this more than once

Let’s see if I did this correctly... I’ve never posted pics before.

Looks dry, but it’s not. It tastes so much better this morning!