Apr 28 2015
After lunch today I mixed up a meatloaf and in the fridge to chill a while. I just made it up from the recipe listed below. I had to trim my yard today so the meatloaf could be cooking on my Traeger while I worked. I had some Or Ida frozen hash browns and a recipe from Or Ida sounded good and that would be easy to do at supper time. I had a can of Freshlike sliced small beets I could heat up too. I like the Freshlike brand, just about as good as fresh beets.
I heated up my smoker to 205 deg. and got the meatloaf on at 1:30. After 45 minutes I went to 225 deg. I was trimming grass in the meantime and keeping an eye on my temps with my Maverick ET-732. I was taking a few beer breaks too! When the meatloaf was 100 deg. IT I went to 250 deg. I went to 300 deg. for the last 15 minutes to an IT of 160 deg. The grill level temps were running about 20 deg. hotter than my RTD on the Savannah Stoker V3 but it was holding pretty well with some good smoke cycles. It was done a little after 3:00 about 1 hour 40 minutes total I took it inside and tented to cool and then in the fridge.
I did better at trimming than I thought with my bum leg. At 5:00 I sautéed the onions and peppers and let cool. My wife was at an auction with our son and called to see when she would be home, said she was just leaving; our son had bought a washer and dryer and loading on my truck. I waited until she pulled in the driveway and put the potatoes in to bake and heated the beets with a little butter, salt and pepper.
I nuked some meatloaf for each of us and served supper. Tasted pretty good and note; not my usual amount of bread and butter. Only two slices left and the heel so I took the heel. Wife said the potatoes were extra good so I’ll have to make those again.
Smokin Don
Recipes:
BBQ meatloaf
1 pound ground chuck
¼ each red & green peppers diced
2 slices of sweet onions chopped
1 teaspoon dried garlic flakes
¼ cup BBQ sauce, your favorite I used my butchers
1 tablespoon sour cream
1 egg
½ crushed crackers
Ground pepper to taste
Hot sauce or Cajun seasoning (optional)
BBQ sauce to glaze
Mix well and bake your way. I added the glaze at the start. I usually add it later but thought this worked out well. I did mine to an IT temp of 160 deg.
My ver. Of Or Ida’s hash brown bake
I bag of Or Ida shredded hash browns thawed, well almost a bag I use a little from it before
1 can of Campbells cream of soup, your choice, I used mushroom
1 cup sour cream
Salt to taste
1 cup shredded cheese, I used sharp cheddar
3 slices sweet onions diced
½ red bell pepper diced
1 cup Panko bread crumbs
2 tablespoons butter, melted
A little olive oil and two pats of butter to sauté the onions and peppers
1. Heat oven to 350°. Coat 11x7 baking dish with nonstick cooking spray. Sauté the onions in olive oil and butter until getting a little brown then add in the peppers. Cook until most of the liquid is gone let cool.
2. In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, cheese onions, and red peppers until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.
Note: I baked mine for 35 minutes then added the buttered bread crumbs and baked 10 more minutes. I think bake for 30 minutes, add the bread crumbs and bake another 15 minutes.
