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Meatloaf and Mashed Potatoes

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This is the first time I had ever done meatloaf on any kind of grill.  I must say my family and I were pleasantly surprised on how much we enjoyed it.  I started out bringing the temperature of the Kamado Joe to about 350°.  I chopped all of the vegetables and added them to a cast iron skillet to soften. Removed and once cooled, I added it to my 80/20 ground beef (normally I use a beef, veal, and pork mixture for my meatloaf but decided to go with just ground beef).  I shaped the meatloaf, threw in a chunk of pecan wood to the fire, and then added the meatloaf to the grill.  In the meantime, I got my mashed potatoes ready.  Once the internal temperature of the meatloaf hit about 140°, I coated the meatloaf with the mashed potatoes.  I then raised the Kamado temperature to just over 400° in order to try to brown and firm up the potatoes.  Once the meatloaf hit a temperature of 165°, I pulled it off to rest for a total cooking time of about an hour and fifteen minutes.  I placed it on a serving dish with peas and carrots, and coated it with brown gravy.







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