Jan 29 2015
Supper tonight was one of our favorite meals, meatloaf, cheesy potatoes and scalloped corn. I told the wife I think this was the first meatloaf I have done inside since I got my pellet smoker 4 years ago. I love the meatloaf done on the smoker.
The meatloaf was simple, 1 ½ pounds of ground chuck, about a cup of Newmans Own mild salsa, a cup of cracker crumbs, an egg, salt and pepper. I baked the meatloaf at 350 deg. for 1 ½ hours.
For the potatoes I peeled and sliced about six med. russet potatoes; mixed them with a can of Campbells cheddar cheese, in a greased casserole dish, a little buttermilk poured over and a good handful of shredded cheddar on top. They were baked 1 ½ hours with lid along with the meatloaf. I removed the lid the last 20 minutes.
The scalloped corn was a can of creamed corn, a can of white corn, two eggs, a cup of cracker crumbs, a teaspoon of sugar. I mixed it well and added to a greased casserole dish. I pushed about 5 pats of butter in and it was baked for an hour uncovered.
I saw a sauce for beef that was mayonnaise, smoked paprika, cumin and some of the broth from cooking the beef. Playing on this I mixed about ¼ cup of mayo, ½ tsp. of smoked paprika, ¼ tsp. cumin and 1 tsp. of Worcestershire. I mixed it all up and tasted. It needed more so I added 1 tsp. Cajun seasoning and 1 tsp. mustard. That is some good flavors to play with. After eating on the meatloaf I thought for me it needed more mustard and it would be great on a burger.
I had baked a take home and bake sourdough baguette to have with the meal. It all tasted pretty good.
The meatloaf was not my best but good for quick and easy.
Smokin Don
