July 28, 2013
It was a cool and windy day today. After I had my corn and meatloaf mixed up I was sitting on my smoking deck with a cold one. It kept looking like rain so I dropped the north wall canvas. When I started cooking the heat from the smoker felt good.
It was fun cooking since I was trying two new recipes. When I was getting the ground chuck at my butchers I spotted some fresh kraut brats and got two of them to add. I was thinking ketchup base does not sound good but mustard and sour cream does. I used some Saucy Sows sauce for the mustard.
My wife wanted to eat at 6:00. I knew the 2 pound meatloaf would take 1 ½ hours on my Traeger at 300 deg. That gives me 325 deg. at grill level. I always do them to an IT of 160 deg. I put the meatloaf on at 4:30.
My corn pudding recipe was adapted from Katie Lee at Food & Wine. It said to bake at 350 deg. for a half hour. I figured 45 min. at 325 should do it. I had mixed it all but the shredded cheese and eggs, so I added those after I got the meatloaf on and put it in the smoker at 5:15. I nuked some baby gold potatoes for 4 min. with some butter and seasoning. I got those on the smoker at 5:25 in my wire basket.
At 6:00 the meatloaf was almost done but my corn was not. Time for plan B; I turned the smoker down to smoke mode and heated my inside oven to 400 deg. I put the corn in the oven and brought the meatloaf and potatoes in to rest. In 8 minutes the corn was nice and brown and set up.
I served it up with some bolillo rolls and my gorgonzola butter. I had made some brown gravy with a packet of Pioneer brand mix.
My wife said the meatloaf is good! I liked it too; I had the gravy over the meat and potatoes. We were just done eating and our daughter in law came in. I said there is food if you’re hungry, she took a sample of the meatloaf and said that’s good. When she sat down that veggie girl had a big slice of the meatloaf on her plate! The meatloaf recipe is a keeper for me.
Corn simmered in 2 cups milk and 1/2 cup heavy cream for 10 minutes
Corn removed and stirred in 1 stick of butter and let cool
Med. onion sautéed in 1 Tbs. olive oil for 8 minutes
Corn cut from cobs, onions and 1/2 cup cornmeal added then in fridge
Meatloaf ingredients
Ready to mix
Ready for the smoker
6 egg yokes and 1/2 cup shredded sharp cheddar added
6 egg whites beat until stiff and folded in the corn mix
All in the smoker
Meatloaf resting
Corns done
My plate
A lot of pics but had to include the Third Shift!
Smokin Don
Saucy Sows meatloaf by Smokin Don
1 ½ Lbs. ground chuck
½ Lbs. sausage or two kraut brats, casing removed
¼ cup Saucy Sows wing sauce plus more for on top
½ cup sour cream
2 eggs
About a cup of cracker crumbs
A heaping teaspoon dried garlic flakes
A tablespoon dried onion flakes
Salt and fresh ground pepper
Mix all together and form into a loaf. Let cool in the fridge a few hours before baking. Smear some Saucy Sows wing sauce over the top and bake until an IT of 160 deg. I did mine in my Traeger at 325 deg. grill level temp and it took 1 ½ hours. I do mine on a perforated enamel pan for the grease to drain away.
Note: The Saucy Sows sauce is a mustard with sweet red peppers and a little zip. If you don’t have kraut brats use regular or ground sausage and add some chopped sauerkraut.
