Mexican Meatloaf

1/11/2000 - Mexican Meatloaf & Jalapeno Corn Casserole
	The recipes can be found in the BGE Forum recipe section or in our HERE 4:45pm - the meatloaf was placed on the BGE . 5:15pm the corn casserole was placed on the grill.
	5:15pm - The cooking temp is 375 degrees dome - looking for an internal temp of 160 degrees. I placed the meatloaf on heavy duty foil over a drip pan and cooked at 375 to an internal 160 and let stand for about 20 minutes. I raised 3 sides of the foil forcing the excess fat, etc into the drip pan. Cooking time was about 1.5 hours.
Results – the meatloaf is a real keeper – it tasted great and the only change to the corn casserole that I’ll make is to cut the amount of sugar to 1/8 cup. They make a great combination – thanks to both Spicecooks and Marti Slotterback. The recipes as illustrated make enough for about 4 people.
	01/13/2000 - Ranger 1 (R1) sent me the picture on the right - his family also enjoyed Mexican Meatloaf on the BGE. I can tell, he also has a Sony Mavica camera.
	01/29/2000 - this time I'm doing it right - made the full recipe and divided it in half. Both will be frozen - one for this week and one for the future.
	02/03/2000 - the 1st of the pair above goes on the grill at 375 dome temp for about 1.5 hours - the foil under the meatloaf is designed to send any drippings into the drip pan.
	06/05/2000 - We did it again. The cheese sauce recipe was courtesy of Spicecooks. Only one word to describe - GREAT!
Previous	Next