Saturday, April 12, 2008

Big Green Egg MEATLOAF II

No one should ever be completely satisfied with any original recipe. Always look for new spice combinations and other improvements. In Meatloaf Version II the recipe changes up the combination of meats, turned up the temp just a touch, added a few crackers and introduced Bad Byron’s Butt Rub to replace the Chipolte spice in the original recipe all combining for an interesting change up.
Ingredients and Recommended Brands (where available)
2 LB Ground Chuck
10 oz.Medium Spicy Italian Sausage, Coarse Ground
1 ½ cup Diced White Onion
4-5 Garlic Cloves
½ cup Diced Red Pepper
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
1 tsp Bad Byron’s Butt Rub
½ tsp Ground Cumin
Big Pinch - Fresh Ground Salt
Big Pinch - BGE Garlic Pepper
10 Town House Crackers (crushed up)

Preparation DirectionsSauté onion and garlic in olive oil until lightly browned;
Add Red Pepper and sauté until soft.
Season with Salt and Pepper
Cool
Mixed Cooked Vegetables with other ingredients.
Pack into 9” x 5” x 3” loaf pan lined with foil
Chill for 4 hours minimum

Cooking Directions
Preheat BGE to 300-330 degrees and stabilize heat with plate rack in place.
Turn Loaf out onto foil and place in shallow pan or wire v-rack
Put meatloaf on the BGE (indirect-use plate rack and drip pan)
Cook until the loaf’s internal temperature is 155-1600 (approximately 1-1 ½ hours)
Remove from BGE and let cool 15 minutes before slicing

Recommended Side Dishes and DesertsGarlic Mashed Potatoes, Corn on the Cob and Green Onions and of course - Roasted Marshmallows for Desert over hot coals. And never forget to have a few pickled whole jalapenos on the side with every meal!