A local supermarket has ground chuck on sale for $1.99 @ lb so I decided to make a nice big meatloaf yesterday. I mixed up probably over 8 lbs of ground chuck with seasonings and other ingredients I usually add and realized I did too much. I loaded a bread loaf baking pan and still had enough to makes a smaller loaf.
The larger pan.
Then it goes into the fridge to chill and firm up a bit. I lit the 5000 and let it come up to temp and added a foil drip pan I made from sheet foil to keep the drippings from dousing the lump and to act as a diffuser. Then I added the cast grate from the 4000 and added a second sheet foil pan for baking the meatloaf on. With the top one after I out the meatloaf on I punch hole in it to allow the fat to drip onto the lower one.
Ready to unwrap.
Into the Keg!
The smaller one cooked faster than the big one.
Done and sliced. Not sure why in the picture it's looks pink in the middle here. Temp showed it cooked and it was firm yet tender.
Oh, this was done at 350 -375 degrees(have to adjust for the foil pans/diffusers)for about 2 hours and 45 minutes.
