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Big Green Meatloaf III

TonyTony Posts: 224
edited 1:18AM in Baking
Ingredients2 LB         Ground Chuck <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
10 oz.       Jimmy Dean Breakfast Sausage (medium)
1 ½ cup    Diced White Onion
6-8           Garlic Cloves
½ cup      Roasted Red Pepper (diced)
2 Tbs       Olive Oil
3 Tbs       Light Sour Cream
¼ cup      Worcestershire sauce
¼ cup      <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Dijon mustard
1 cup       Shredded Mild Colby & Monterey Jack
3              Large Egg Yolks
½ cup      Minced Parsley
2 tsp        Bad Byron’s Butt Rub
½ tsp       Ground Cumin
Big Pinch Fresh Ground Salt
Big Pinch BGE Garlic Pepper
15            Town House Crackers (crushed) – You can substitute Italian Bread CrumbsInstructions<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 
1.     Sauté onion and garlic in olive oil until lightly browned;
2.     Add Red Pepper and sauté until soft.
3.     Season with Salt and Pepper and cool
4.     Mixed Cooked Vegetables with other ingredients.
5.     Pack into 9” x 5” x 3” loaf pan(Le Creuset or something similar)
6.     Chill for 4 hours minimum
7.     Preheat BGE to 350 degrees and stabilize with plate rack in place.
8.     Turn Loaf out onto foil and place in shallow pan or wire v-rack
9.     Put meatloaf on the BGE (indirect-use plate rack0
10.  Cook until the meatloaf’s internal temperature is 155-1600 (approximately 1 ½ hours)
11.  Remove from BGE and let cool 15 minutes before slicingNotespictures and other versions located on http://www.bigtsbge.blogspot.comNumber of Servings: Time to Prepare:
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