Ingredients1 T Oil - They specify corn or canola, I used EVOO1/2 Cup Minced Onion1/2 Sweet Pepper (Green or Red - I used the whole pepper)3 Garlic Cloves (I used 5 and will use 7 next time)1 t fresh ground Black Pepper1 t Salt (I used coarse Kosher)1/2 t Ground Cumin1-1/4 pounds Ground Beef3/4 pounds Ground Pork1-1/2 cups dry Bread Crumbs (I used Panko)3 T Sour Cream2 T Worcestershire Sauce1 Egg1/4 cup Beef Stock1 t TabascoDizzy Pig Cow LickYour Favorite Barbecue Sauce (mine is Gates Original) InstructionsIn a heavy skillet, warm the oil and then saute the onion, bell pepper, garlic, pepper, salt and cumin until the vegetables are softened. Spoon the vegetable mixture into a large bowl and let cool for a few minutes.
Add the remaining ingredients and mix well with your hands. When uniform, transfer the mixture into a smoke-proof loaf pan and sprinkle the top liberally with DPCL.
Set up the Egg with a direct fire and a raised grid. Stabilize the fire at around 275 and add a few chunks of your favorite mild wood. I used Persimmon.
Put the loaf pan on the grid and close it all up. Cook about 45 minutes or until the loaf has shrunk away from the sides of the pan. Run a rubber spatula around and under the loaf and decide if the loaf is firm enough to turn out. When it is, drain off the juice into a separate pan, then carefully turn out the meatloaf upside down onto the grid. This is a moment of high anxiety, but success is sweet. Now, dust the new top (previous bottom) and sides liberally with DPCL.
Between 275 and 300, it will take between and hour and an hour and a half to finish. I used an internal of 160 as my target. I don`t like rare meatloaf. When you`re relatively sure that you`re about a half hour from finish, coat the top of the meatloaf liberally with your favorite barbecue sauce. Allow the loaf to rest 10 minutes before slicing.
The only thing that surpasses the dinner of this meatloaf is the left over sandwiches!NotesNumber of Servings: 6Time to Prepare: