The ingredients for tonight’s dinner gathered together.
My Recipe:
2 pounds Ground Beef
1 pound Ground Pork
8 ounces bread crumbs
2 eggs mixed with ¼ cup of half and half
½ red bell pepper
½ orange bell pepper
1 bunch of green onions
1 stock of celery
4 cloves of minced garlic
2 TBL of Fine Swine rub
Salt and Pepper to taste
1 TBL Moore’s Hickory marinade (not shown)
Mix all together and shape into two loaves. Put into loaf pans with plastic wrap and refrigerate for an hour or so.
I am using the Performer today with KBB and some cherry chunks. I plan on cooking at 250 to 275.
Removed from pans and placed on the oiled rack. I am seasoning the outside of one with
Tatonka Dust and the other one with BPS Sweet Money per my wife’s request. I will glaze both of them the last
15 minutes with the Jack Daniel’s Honey Smokehouse sauce and Bold & Robust Black Pepper Ketchup.
Loaves placed onto the Performer.
2 hours later and the loaves are at 155 internal temp and ready to be glazed.
Meatloaf was glazed with JD Honey Smokehouse on the Tatonka Dust one (on the left) and the Bold & Robust Pepper on the
Sweet Money one.
Meatloaf is done at 160 internal!
Sliced after a 10 minute rest.
Dinner is served! Meatloaf with mashed potatoes, brown gravy and fresh green beans with leftover pulled pork.
A great Sunday comfort food meal! Both the meatloaves had great flavor and unique flavors. Between the 2 rubs
I actually preferred the Tatonka Dust one!
Thanks for looking!
