Hello folks,
I wanted to try out my "new to me" Treager Fremont pellet cooker. I needed to double smoke a ham for Easter but I was really in the mood for some smoked meatloaf. I used the Kosmos recipe as the framework. Of course I tweaked it to make it my own.
I added some powdered Parmesan, instead of bread crumbs I used cumbeled ruffles cheddar potato chips and "xtra cheddar" goldfish, sweet red bell pepper, and some butter for added richness and moisture. For the glaze I mixed Fireshire W sauce, Blues Hog original, ketchup, a couple shake of chipotle tabasco, and brown sugar. For the meat I used 80/20 ground beef and breakfast sausage.
I took it until nearly done and glazed top and caramelized it. I took it to 165 internal because I used the raw pork sausage. I doubled the recipe and froze most of it since my wife is traveling and I home alone.
See recipe and pix below. Please forgive the ugly un staged plate. It was late and I was hungry. It tased great!
Cheers,
JD
I wanted to try out my "new to me" Treager Fremont pellet cooker. I needed to double smoke a ham for Easter but I was really in the mood for some smoked meatloaf. I used the Kosmos recipe as the framework. Of course I tweaked it to make it my own.
I added some powdered Parmesan, instead of bread crumbs I used cumbeled ruffles cheddar potato chips and "xtra cheddar" goldfish, sweet red bell pepper, and some butter for added richness and moisture. For the glaze I mixed Fireshire W sauce, Blues Hog original, ketchup, a couple shake of chipotle tabasco, and brown sugar. For the meat I used 80/20 ground beef and breakfast sausage.
I took it until nearly done and glazed top and caramelized it. I took it to 165 internal because I used the raw pork sausage. I doubled the recipe and froze most of it since my wife is traveling and I home alone.
See recipe and pix below. Please forgive the ugly un staged plate. It was late and I was hungry. It tased great!
Cheers,
JD
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