Tweet
I wound up getting a five pound bag of ground beef at a good price last week, and as it turns out about three pounds of it was nearing the "use me or lose me" stage, so I figured it was time to toss a meatloaf on the Traeger.
I won't bore you with all the prep pics that we've all seen a thousand times, I'll just tell you that I used a recipe that I adapted from one of Emeril's, and it was quite good.
Used 3 lbs beef, 1 TBSP garlic, 1/2 cup each sauted onion and celery (sauted with the garlic of course), made three pieces of toast cause I was out of breadcrumbs and ran them through the processor, 2 eggs,a couple TBSP cream, 1/4 cup ketchup, some thyme, salt and pepper,dijon mustard,Lea and Perrin's, and some cholula hot sauce.
Here it waiting to go into the smoker
Ran the Traeger at 350° and mopped it with a glaze of Chili sauce, brown sugar, more lea and perrin's and another good dash of cholula sauce.
Took it to an IT of 165° and served it with some grilled tater slices and a nice salad.
The little lady raved about this one, so I guess it's destined to become a keeper.
Thanks for looking
I won't bore you with all the prep pics that we've all seen a thousand times, I'll just tell you that I used a recipe that I adapted from one of Emeril's, and it was quite good.
Used 3 lbs beef, 1 TBSP garlic, 1/2 cup each sauted onion and celery (sauted with the garlic of course), made three pieces of toast cause I was out of breadcrumbs and ran them through the processor, 2 eggs,a couple TBSP cream, 1/4 cup ketchup, some thyme, salt and pepper,dijon mustard,Lea and Perrin's, and some cholula hot sauce.
Here it waiting to go into the smoker
Ran the Traeger at 350° and mopped it with a glaze of Chili sauce, brown sugar, more lea and perrin's and another good dash of cholula sauce.
Took it to an IT of 165° and served it with some grilled tater slices and a nice salad.
The little lady raved about this one, so I guess it's destined to become a keeper.
Thanks for looking
Comment