Thursday, February 28, 2008


Beef, Pork, Italian Sausage

1 LB Ground Chuck and 1 LB Ground Pork (Jimmy Dean Regular Sausage is just fine)
10 oz. Spicy Italian Sausage, Coarse Ground -Substitute Regular Italian Sausage or Cajin Spiced Sausage
1 ½ cup Diced White Onion -Vidalia can be substituted
3 Large Garlic Cloves
½ cup Diced Red Pepper
2 Tbs Olive Oil
3 Tbs Sour Cream -May substitute 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 available
½ tsp Ground Southwest Chipotle Spice
½ tsp Ground Cumin
Salt and Pepper to taste-Must use Fresh Ground

Preparation Directions
Sauté onion and garlic in olive oil until lightly browned;
Add Red Pepper and sauté until soft.
Season with Salt and Pepper (Fresh Ground).
Mixed Cooked Vegetables with other ingredients.
Pack into 9” x 5” x 3” loaf pan lined with foil
Chill for several hours

Cooking Directions
Turn Loaf out into a shallow pan
Heat BGE to 200 degrees
Put meatloaf on the fire and gradually increase temperature to 300 degrees over 20 minutes.
Cook until the loaf’s internal temperature is 150 degrees (approximately 1-1 ½ hours)
Remove from BGE and let cool 20 minutes before slicing

Recommended Side Dishes and Deserts
Garlic Mashed Potatoes
Asparagus, and of course - Roasted Marshmallows for Desert over hot coals