Been seeing this on the forum for a long time. I have never made meatloaf in my life but I did eat a lot of it as a kid and I loved it. Making it on the BGE can only make it better right?
No real recipe here - just a combination of everyone else's recipes that I thought looked good...
two lbs of Iowa farm raised beef
one pound of italian sausage
one onion finely chopped
one green pepper finely chopped
one orange baby pepper finely chopped
one yellow baby pepper finely chopped
four strips of bacon
1.5 cups crushed gluten free bread crumbs (SWMBO has a gluten issue)
cooked the bacon in skillet then added the veggies to the bacon grease for a quick sauté (2-3 minutes).
mixed the beef and Italian sausage by hand, then added the veggies and crumbled bacon along with the two eggs (beaten).
then added the crushed bread crumbs and mixed thoroughly with a few grinds of fresh black pepper.
packed into a lined loaf pan and put in the freezer for half hour to keep solid. I also lit the BGE at this time headed for 375-400.
After I got the BGE up to temp, I dumped the loaf out onto a greased grilling plate and dusted with about 2 Tbs of Bad Byron's Butt Rub.
Hoping this thing will be done in 2 hrs at 375-400. I plan to brush with bbq sauce in the last 1/2 hour.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
eggAddict from MN!