Meatloaf is on

Greetings fellow St. Louis resident. The first time I did a meatloaf I used this recipe which I found here. 1-1/4 lb ground chuck 1/4 lb ground pork 3 slices toasted, crumbled bread 1 medium, sweet onion 1/2 green bell pepper, chopped 1/2 cup finely grated carrot 2 cloves of garlic, minced 1/2 cup of grated sharp cheddar cheese 1 egg 2/3 cup milk Salt and pepper Worcestershire Topping: 1/4 cup ketchup 1/4 cup brown sugar 1 tablespoon mustard Mix all the ingredients (minus the topping) and combine in a meatloaf pan that's lined with saran wrap. Let the loaf set up in the fridge for a hour or two and get the egg stabilized around 260 and set up for indirect cooking on an elevated grid. Add smoke - I used mostly hickory and one chunk of mesquite for extra flavor. Then, use then use the saran wrap to remove the loaf from the pan and place it directly on the grid. At 260-275, it was finished in about 3 hours and 20 minutes. Rest, slice, and enjoy. I found that the above recipe had to much onion for my taste and I like onion. Today I kind of strayed away from what is listed above and kind of made my own. We will see how it turns out. I am cooking it indirect at about 375. I will post pics when complete.

You are welcome. Hope you and your family enjoy some great holiday meals on the egg!