It must be the fall weather (sub 80 degrees in Houston) that made me crave meatloaf, so this past weekend, I decided to give it a whirl on the egg. I’ve made turkey meatloaf on the BGE before but this time decided to go the more traditional route with ground beef and sausage.
While out running errands, I came across this ceramic grill pan from Charcoal companion and immediately picked it up knowing that it would make for a great meatloaf pan. I think you are supposed to use it for veggies or something healthy like that. Oh well. Prefect smoked meatloaf pan.
Bonus note on this recipe – we happened to be babysitting another toddler on the night I made this – and both toddlers (2 years old) had 2-3 servings of this and kept saying “yumm”! So it passed both the toddler test and the adult test.
- 3 LBs Ground Chuck
- Italian Sausage (1 roll pkg – mild/medium)
- 1 ½ cup Diced White Onion
- 6-7 Garlic Cloves
- 2 Tbs Bacon Grease (or sub olive oil)
- 3 Tbs 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 Rub of your choice (I used MeatChurch Bacon Rub)
- ½ tsp Ground Cumin
- Big Pinch Salt
- 15-20 Ritz Crackers (crushed)
- Sauté Onions in bacon grease until translucent – then add garlic and sauté for another minute or so – let this mixture cool completely.
- Once the mixture has cooled, mix it together along with everything else. You will get dirty.
- After you’ve mixed everything, I put down a sheet of aluminum foil covered with saran wrap and then form my loaf on that. I use this to help wrap a tight roll that can go in the fridge. Then allow your loaf to chill for 2-3 hours. This recipe made 2 loafs for me.
- While that Meatloaf is cooling, get your egg set up for an indirect cook at 350.
- When I do this, I put the plate setter down in the egg and get the egg temp to stabilize. Then, just before putting the meatloaf on the egg, I will lift the plate setter, throw my chips onto the lump and then put the plate setter back in place with the grill grid on top of that. This ensures my temp is stabilized and that I get a good smoke flavor on the meatloaf. (I used about 1 handful of hickory chips)
- The smoke the meatloaf at 350 indirect until it reaches an internal temperature of 155-165. Let it rest 10 minutes before slicing. You will need to put the meatloaf on a tray or in a pan while you smoke it. Otherwise you are going to have a very messy egg. Took 2 hours for my first loaf and 1.5 hours for the second loaf.
- For my first loaf, I used the Charcoal Companion ceramic grill tray that I picked up at Home Depot.
- For my second loaf (which cooked while we ate the 1st loaf), I simply wrapped a ¼ tray in foil and put the loaf on that to cook. Made for easy clean up.
- Thermoworks DOT Thermometer
- Meat Church Bacon Rub
- BGE Plate Setter (Conveggtor)
- Smokeware Plate Setter Lifter
- Charcoal Companion Grill/Bake Pan
- Western Hickory BBQ Chips