Meatloaf III - Big Green Egg

Meatloaf III - Big Green Egg

Ingredients:

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)

Preparation: 

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