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In Reply to: Meat Loaf Help posted by Steve on September 29, 2012 at 09:01:52:
Line a flat sheet pan or cookie pan, cake pan with foil (for easy clean up) and do it just like you would in an oven. this way it doesn't boil in it's own fat like a loaf/bread pan. Cook to about 165 or so with a glaze of choice at the end and you got it. Let it rest a bit before you cut it. Leftovers are great fried the next day or even cold in a sandwich. LOVE me a good meatloaf, right up there with bacon....drape some bacon on top! I do them at least 250-300 pit temp.
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