Big Green Meatloaf III

Tony

Ingredients

2 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 Crumbs

Instructions

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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 slicing

Notes

pictures and other versions located on http://www.bigtsbge.blogspot.com

Number of Servings:

Time to Prepare: