Meatloaph - It's What's Phor Dinner

[ronbrad62]

Definitely a keeper of a recipe!

 

[Moose]

Phantastic, Scott! That's meatloPH on a whole 'nother level!

 

[mike243]

Looks mighty good all the way through

 

[PitRow]

Daaaaaaang, that's one killer looking meatloaf. I'm going to have to step up my meatloaf game now!

 

[ssv3]

Meatloaf done right. Looks awesome Scott!

 

[PaPaQ]

Looking good!

 

[food4thot]

Missed earlier. Loaph ingredients sound great and it looks great!

Definitely stealing your aluminum pan/tray trick...way better than doubled over HD foil... has handles built-in. Going to pass that hack along to others :thumb:

 

[Smoking Piney]

Killer, Al! :thumb:

 

[food4thot]

Forgot to ask. How many pounds of deliciousness is that? Eyeballing, looks like 10.

 

[Al Czervik]

How many pounds of deliciousness is that? Eyeballing, looks like 10.

That particular one was about half the size of a full batch so about four-ish pounds of meat... The full size ingredient list is noted below if anyone is interested, but it's often subject to change from cook to cook.

5 pounds ground chuck
3 pounds spicy Italian sausage
1/2 pound diced/sliced pepperoni
2 large sweet onions diced and sweated till soft
2 bell peppers (we like yellow) diced and sweated till soft
1 pkg McCormick garlic/peppercorn mix
1 pkg McCormick wine/herb/garlic mix
S&P and ground red pepper to taste
8 eggs
Copious glugs of Worcestershire sauce
Chit loads of minced garlic
2 small cans chopped black olives
2 small cans chopped shrooms or equivalent fresh
3 cups panko bread crumbs
3 cups mixed cheese blend
1-1/2 cups marinara

Mixed all together, free formed in the shape of a huge fatty on some heavy duty foil, modified foil pan or sheet tray and smoked @ 250-275 for +/- 2.5 hours. I typically pull it off at 150F and let rest for a while before slicing.