Monday, September 1, 2008

Meatloaf III - Big Green Egg

Beef and Jimmy Dean Sausage

This meatloaf recipe has evolved into version III with small adjustments to the ingredients and with the elimination of the foil cooking method and substitutiion of the Le Creuset Loaf Pan.

Ingredients and Recommended Brands (where available)

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 and Cooking Directions
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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