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3 meat meatloaf

 
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Sun Oct 20 13 4:18 am    Post subject: 3 meat meatloaf Reply with quote

Today I made a batch of meatloaf to last the family to the end of the month, well that was the intention, I thought I had all the ingredients, but someone must have had the sausage for a meal and I missed it. Crying or Very sad

Ingredients for the 1/2 batch.

5 lb 90/10 burger
2.5 lb Turkey burger
2 lb Jimmy Dean Sausage
1 Tbs Paprika
1 Tbs Garlic granulated
1 Tbs Onion dried
1 Tbs Parsley
1/2 Tbs Sea Salt
1/2 Tbs Black Pepper
1/2 Tbs Chives
1/2 Tbs Chili powder
1 tsp Oregano
1 tsp dried Mint
5 sleeves of Saltine Crackers, (1 lb).

Crush the Saltines, put them in a large bowl.



Add the herbs and spices mix well!



The Turkey



The Burger, (1/2 the chubby)



The Jimmy Dean



Into the bowl.







Ooops forgot the onion and the granulated Garlic



Mix well pushing the meat into the cracker mix, and pulling up from the sides, keep going until all the cracker mix is incorporated into the meat mix, (takes between 5 and 10 minutes).

Stop when there is no more cracker powder in the bottom of the bowl.



Line loaf pans with foil.



Pack the meatloaf mix into the foiled loaf pans, push it down so it is tight, these are 1 1/2 lb loaf tins, it made 3 full pans, and just over 1/2 a 1 lb pan





9.5 lbs of meat and the herbs and spices in this 1/2 batch, 1 lb of crackers.

Duplicate with the other 1/2 batch.

These are going to be cooked in the oven for the family, I'll pick up 2 more pounds of Jimmy Dean at Sam's Club, and make the other batch tomorrow.

If you are going to smoke them, and I do love smoked meatloaf. Chill them in their foil and pan for a couple of hours in the freezer.

Start your smoker and get it up to temperature, once up to temperature, take the foiled meatloaf out of the pan, lay it on the grate in the smoker and open out the foil from around the meatloaf, after 30 - 40 minutes, use the foil to roll the meatloaf over, to cook and smoke the other side.

I'll add pictures tomorrow when I smoke the second 1/2 batch.

The crushed crackers will taste of the meat, and suck in most of the fat and juices from the meatloaf, so this is not a meatloaf dripping in grease.
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Mike Lawry
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Joined: 18 May 2006
Posts: 2115
Location: Parts unknown

PostPosted: Sun Oct 20 13 5:00 am    Post subject: Reply with quote

Hell ya, meatloaf season is here.Looks A+.

(but I add milk to mine, more moist 2 me).


Mike Lawry.
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Mon Oct 21 13 12:27 am    Post subject: Reply with quote

SoEzzy, I'm liking this recipe, looks great. Very Happy

What's the approx. cook time running around 250 for a 1 1/2 lb. loaf?
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jess
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Joined: 26 Sep 2007
Posts: 1743
Location: Fl.

PostPosted: Mon Oct 21 13 5:00 am    Post subject: Reply with quote

Great looking meatloaf. I agree about the saltines as to juices and fat. I also like dried onion or onion soup mix for the same reason and the flavor. Lipton onion soup mix in meatloaf or burgers is one of those little over the top touches...
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Mon Oct 21 13 5:11 am    Post subject: Reply with quote

I like to take them to 175° - 180° and it's between 2 1/2 and 3 1/2 hours from chilled (freezer) cold.
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GF
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PostPosted: Mon Oct 21 13 7:44 am    Post subject: Reply with quote

Thanks SoEzzy! Very Happy
A ballpark time does help alot, (at least me). Embarassed
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Mon Oct 21 13 9:05 am    Post subject: Reply with quote

Of course the usual YMMV warning will apply, depending on how cold your freezer gets, how long you leave it in there, how hot your cooker really is cooking at, etc. Wink Laughing Wink
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