Meatloaf III - Big Green Egg

Meatloaf III - Big Green Egg


2 LB Ground Chuck
10 oz. Jimmy Dean Breakfast Sausage (medium)
1 ½ cup Diced White Onion
6-7 Garlic Cloves
½ cup Roasted Red Pepper (diced)
2 Tbs Olive Oil
3 Tbs Light Sour Cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley (Fresh if you have it)
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) – (or substitute Italian Bread Crumbs)


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

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