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It is that time again. Cookshack will hold another Cookshack Cooking Contest, this time it is meatloaf!!! We have not done one in a few months so here is how it works. Give us your favorite meatloaf recipe, including picture posted to Facebook, Tweeted to @CookshackInc on Twitter or post to this thread called on the forum! To be entered in this contest you must cook any type of meatloaf and send your pictures to us via one of the above listed social media platforms. You have until Thursday, March 28 at 11:59 p.m. to post your photos in order to be entered. The winner will get to choose between a Cookshack hat, Do You Q shirt or Fast Eddy’s shirt. We will announce the winner on Friday, March 29. Enjoy!
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Here Is My Entry.

My family is not a big fan of sausage. So this is all hamburger. 92% lean. Onions and garlic saute. With several different seasonings. Mustard, Worcestershire, Steak sauce, eggs, bread crumbs, Cookshack chicken rub, St. Louis hot sauce, Montreal Steak Seasoning. Sauce on top is a combination of Phil's BBQ and Famous Dave's applied in last 15 minutes. Cooked to internal temp of 155. It was perfect!

Last edited by padrefan98
Kind of standard meatloaf recipe, hamburger (80/20) sausage, bread crumbs, egg, milk, Memphis Rub, Worcestershire. Smoked with hickory 250 degrees about 2.5 hours.

Fried meatloaf with chili butter

Meatloaf with mushroom gravy

2 of my favorites.

Meatloaf sandwiches tomorrow.
Originally posted by 2nd Hand Smoke:
How do you make that awesome looking mushroom gravy? Dang now ya made me hungery.

Mushroom Gravy
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 12 to 16 ounces mushrooms, sliced
• 2 tablespoons flour
• 1 1/2 cups Swanson's beef broth
• 1 teaspoon Gravy Master, Kitchen Bouquet or other gravy browning sauce
• 1/2 teaspoon Worcestershire sauce
• salt and pepper, to taste

In a medium saucepan over medium heat, melt butter with oil.
Saute the mushrooms, stirring, until tender and browned and the liquid has evaporated.
Stir in flour until well blended.
Add the beef stock and continue cooking, stirring, until thickened.
Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire sauce. Continue simmering, uncovered, stirring frequently, for 3 minutes.
Taste and add salt and pepper, as needed. Serve with meat loaf.

(from foods)

(Instead of beef broth and Kitchen Bouquet, I used Knorr Au Jus Gravy mix-reconstituted for 1 1/2 cups au jus) either way, real easy, and delicious)
OK, here's my entry. Good Eats Meatloafwith a BBQ twist.

Replaced the Black pepper, cayenne pepper & chili powder with 2tsp of Cookshack Spicy Chicken Rub. Also replaced the glaze with Holy Smokes BBQ Sauce. Smoked in an 020 with Pecan at 300* til the meat temp came to 155* about an hour and fifteen minutes. Started glazing with the Holy Smokes sauce about half way through.

Served with sugar snap peas and garlic parmesan mashed potatoes with mushroom gravy.

Looks very tasty guys.

I did my meatloaf recipe a couple days before the contest, so I didn't enter.
For reference and not contest purposes, here is the recipe.

Only change I made...cut the sausage in half and replace with ground lamb. Mrs. Pags and the grand kids, all of whom can't stand lamb, raved about it. "Best meatloaf yet grandpa." Big Grin Big Grin Gotta love it.
Here's mine; Tex-Mex Meatloaf. 70/30 mix of ground beef and sausage, onion, cracker crumbs, eggs, Cookshack Chili seasoning and chopped green chilis. Cooked to 155° internal using hickory pellets. Slice and serve with warm queso. This was plated with baby baker potatoes, corn and a biscuit.
I think I might have nicked off a piece transferring it to the plate. No way did it go to waste. Smiler

Yeah that is a smoke ring. This was done in my PG500. I know it doesn't add any flavor but it sure is pretty to look at.

Of course the best part was the leftovers. So good on soft white bread and mayo. Reminds me of the good ole days when mom was on a military budget and hamburger was cheap.

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