Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cajun Meatloaf

PhotoProPhotoPro Posts: 47
edited 10:52AM in Beef
• 4 Tbs Butter• &#189 Cup Condensed Milk
• &#189 Cup Chopped Onion• 3 Tbs Paul Prudhommes Meat Magic
• &#189 Cup Chopped Celery• 2 lb Ground Beef
• &#189 Cup Chopped Bell Pepper• 1 lb Ground Pork
• 1 Clove Crushed Garlic• &#189 Cup Dry Bread Crumbs
• 1 Cup Ketchup

InstructionsMelt the butter in a sauce pan
Saute the Holy Trinity until very soft but do not brown
Add garlic and continue to saute
Add ketchup and condensed milk and the Meat Magic
Cook on a low heat stirring frequently reducing the liquid
Remove from the heat when the pasty mixture begins to stick to the pan
Set aside and allow the mixture to cool
Combine the mixture with the meat and bread crumbs and mix well (KA dough hook works well)
Shape the meat into a free-form loafSet up the egg for indirect cooking and bring it to 350 degrees
Place the loaf directly on the grid
Cook to an internal temperature of 165 degreesNotesMake a glaze of &#189 cup ketchup one Tbsp Meat Magic and one Tbsp Brown Sugar
Apply to the meat loaf about 15 minutes before removing it from the egg.Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.