On the Meatloaf Bandwagon....or: Man, my Pants are tight.....

[1buckie]

........Ok.....the wife heard me talkin' about Duke's meatloaf & got out the ground turkey we got a heckuva deal on the other day.....she thawed ALL of it.....

There's a lot of steps in sequence for this particular job & I tried to 'capture the action'...so to speak..............

Tried to remember how I used to get a thick crust on loafs for Duke....start here:


Strain to get a thick product:


On to the main fix.......
Ground turkey (50oz.), Sweet Italian sausage (28oz.) (usually this would be sweet Itl. turkey sausage, but couldn't find any on short notice, so pork):


Minced garlic, grated carrot & small chop sweet onion:


Buinch of small chop mushroom:


Pause to feed dawgs small piles of grated cheese....personal favorite.......


Dawgs continuing to pester for "MORE CHEESE !!!"


And cheese:


And 2 pkg. of meatloaf mix:


2 Eggs & certain amount of breadcrumbs:




 At this point, I tried to press for some particular amounts (also known as "THE RECIPE") & was scolded & admonished & told that she'd done this so many times that she didn't know exactly......
I'll try again later if anyone needs to know......

Meanwhile, dawgs search for 'more cheese':


Wife threatens bodily harm, if I bring home "More Webers"

this disscussion has been going on for years...I'm winning......

OK.....short nap as it was tiring taking all those photos....

On to the cooking part....

All loafed up & ready to go:


Lite rain, cool sort of spring day:


Clear the cooker of any debris like fallen asparagus from a few days ago:


Ready foodsafe firebricks:

this one's from the Ione, Ca plant of H.C. Muddox Co. just so. east out of town....one of the older brick factories still operating, I believe.....

Red, Brown. Blue....1st time I've ever used only colors, thanks to WKC, mostly:


Prop grates & load loafs:




Smouldering @300:

 Brown is "G" code, Blue is "EZ" & with almost identical loads of coal & both using baskets, the brownie went 65 degrees hotter at the start....the old ones just work better.....

Tool ready,time for a short break:




 But not too long as there's 'Turds to wrap.....those loafs are only going to cook maybe 40 minutes.....

Spare mushroom pieces reserved from loafs, jalepenos & 1/16" thick ribeye:




Gettin' there:


There's Duke's in the back:



Pull at approx. 160 for a short rise to 165.....




 Ate this one just standing there.....


Pulled off the beef 'Turds, loaded up a pan for Ma & drove across town....






Came back & pulled the "Dessert Surprize" off the cooker:


Yup....you guessed it:



 Oh ....and Duke's came out pretty good:


I think I remember adding Panko crumbs to the salsa to take up some moisture & help to crisp it up a bit in the past......



 Ate one more loaf, one giant baker, four more 'Turds & my pants are tight......

Hope everyone had a great weekend & a good day today.....

[Winz]

Dessert turds - pure genius!

Winz


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[SlickedBack]

Ha ha ha ha ha, otherwise known as LOL! Food safe fire bricks was awesome!
New to me is how you made individual loafs. That's a cool idea!


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[Craig]

Once again, Ken you have managed to make me hungry when I am nowhere near prepared to cook or are anywhere near food. 

Excellent job. My wife does her meatloaf's in patties similar to those and she calls hers "mini meat loafs" . Between yours and Shaun's, I see a kettle meatloaf just around the corner in the 'other' Hill household. I don't know why I haven't done one yet. Time to get busy loafing.

[G$]

So .... I missed it, do you just top the meat loaf with the drained salsa and kind of press it on there?

[1buckie]

D/T's.......you bet, Winz.....they cooked while I was gone & kinda exploded, but still tasted pretty good.....

Slicked.....the small loafs are good on several counts.......each person gets to feel special.......they cook quick........also cook thru to the center before the outer edge starts getting really dry.......takes very little smoke to put a good edge of taste on & you can add different stuff onto the tops.........

Yeah Craig.......burger size is good too !!!!

  That taste .......on a bun !!!!    Get Loafin' !!!!!

Yep G$.....the only step I couldn't figger out how to get a pic.....takes two gloved hands.......just press in after it's cooked for a short time & then cook longer than the others as the salsa keeps the innards moist enough to go longer, thereby hardening the outer layer......