Jul 08 2015
We had the grandson Tuesday and the wife had a tooth pulled. It rained all afternoon. When the daughter in law came for the grandson she had plans to cook supper. My wife had to eat soft stuff so I thawed out a hot brat quick. I had some leftover fried corn and opened a can of sliced new potatoes. I fried it all up for a one skillet meal. It tasted great.
I had a pound of ground chuck I was going to use for smash burgers but the rain changed that to a meatloaf. I searched my saved recipes and found a Sour cream meatloaf by Frugal Gourmet I had never tried. I used a packet of Lipton’s beefy onion soup instead of chopped onions, cracker crumbs instead of bread crumbs and reduced the amounts for a one pound meatloaf.
I mixed it up and on my pan to go in the fridge for a few hours. It was a little wetter than normal but I like them wetter for doing on the smoker. I had some Alexis frozen rosemary & sea salt crispy fries to do in a basket the last 40 minutes cooking the meatloaf. I had a packet of Pioneer brown gravy mix to make and my wife made up a green salad for us. We had some pea pods in it and topped with Champagne dressing.
I put the meatloaf on my Traeger at 180 deg. for a half hour then went to 250 deg. I added the fries after 45 minutes. At an hour in I went to 275 deg. the meatloaf was at 140 deg. IT. At an hour and 10 minutes I went to 300 deg. and went inside to boil the water and make the gravy. I brought the meatloaf in and tented while I finished the gravy. I got the fries in and served it all.
The meatloaf was great, my wife said among the best ones. I served the gravy over the meatloaf and after I took the photo I went back and ladled some gravy over my fries!
Smokin Don
Recipe:
Sour Cream meatloaf 2
Adapted from a FG recipe by Smokin Don
2 eggs
1/4 cup sour cream, more if needed
1/4 cup milk or half and half
1/2 cup crushed cracker crumbs
Onion soup mix I used Lipton’s beefy
1 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 lbs. ground chuck
This is my ver. of a Frugal Gourmet recipe with just a few changes. Mix all together and form a loaf. I like mine a little wet for doing on the smoker. I like to do mine up and let rest in the fridge a few hours before cooking. I will do on my smoker at 275 deg. and should get to an IT of 160 to 170 deg. in about an hour and half.
Note: I did mine at 180 deg. for ½ hour then went to 250 deg. An hour in I went to 275 deg. I went to 300 deg. the last 20 minutes. I had planned on 1 ½ hours but was done about an hour 20 minutes.