Carp210
New member
This is a Paula Dean"s recipe, http://www.foodnetwork.com/recipes/paula-deen/bacon-cheeseburger-meatloaf-recipe.html.
I doubled the recipe and used 1 1/2 lbs of Wrights thick sliced hickory bacon and did not put the fried onions on the top at the end.
I decided to free form this on some parchment paper then onto a silicone mat for easy removal. This is the first time using Maple (2.4 oz) and I thought I could get by without the foil boat since the wood had a 22% moisture content. Ended up with a major belch 25 minutes into the cook.
Meatloaf turned out very good, nice smokey flavor and still moist. Cooked at 250 till IT hit 165 degrees, took 4 hrs. I think the next time I make this I'll add some onion, red and green pepper for some added flavor and a little moisture. I did add a little BBQ sauce to the sauce for the top.
I doubled the recipe and used 1 1/2 lbs of Wrights thick sliced hickory bacon and did not put the fried onions on the top at the end.
I decided to free form this on some parchment paper then onto a silicone mat for easy removal. This is the first time using Maple (2.4 oz) and I thought I could get by without the foil boat since the wood had a 22% moisture content. Ended up with a major belch 25 minutes into the cook.
Meatloaf turned out very good, nice smokey flavor and still moist. Cooked at 250 till IT hit 165 degrees, took 4 hrs. I think the next time I make this I'll add some onion, red and green pepper for some added flavor and a little moisture. I did add a little BBQ sauce to the sauce for the top.
