Eggfest Meat Loaf

14102

Ingredients

• 1 lb ground chuck	• &#188 Cup Worcestershire sauce
• &#189 lb ground pork	• &#188 Cup Dijon mustard
• &#189 lb ground veal	• 1 Cup shredded mild cheese (I mix Colby cheddar & Monterey jack)**
• 10 Oz andouille sausage, coarsely chopped*	• 3 large egg yolks
• 1 &#189 Cup diced yellow onion	• &#189 Cup minced fresh parsley
• 3 large garlic cloves, minced	• &#189 tsp ground chipotle
• &#189 Cup diced red pepper	• &#189 tsp ground cumin
• 2 Tbs olive oil (or bacon grease)	• salt & fresh ground pepper to taste
• 3 Tbs sour cream

Instructions

Saute onion & garlic in olive oil until lightly browned; add red pepper & saute until soft. Season with salt & pepper. Cool.
Mix cooked vegetables with other ingredients. Pack into a 9x5x3&#034 loaf pan lined with foil or plastic wrap. Chill for several hours.

Turn loaf out onto a shallow pan.
Heat Egg to 200 dome. Add a few chunks smoking wood (I like red oak) if desired. Put meat loaf on the fire & gradually increase dome temp to 300 over 20 minutes or so.
Cook until the loaf's internal temperature is 150. This takes an hour to an hour and a half.
Let rest for 20 minutes before slicing.

Notes

Serve with Jimsberry finishing sauce (see recipe section) if desired.

*Three Aidells sausages. Subsitute any cooked sausage; chop in food processor.

**Thanks for the suggestion, Spin!

Number of Servings:

Time to Prepare: