Monday, May 19, 2014

Smoked BBQ Meatloaf on The Grill Dome


  • 1.5 lbs - Ground Chuck
  • 1 lb - Sweet Italian Sausage
  • 1/4 Cup - Yellow Onion (diced)
  • 1/4 Cup - Bell Pepper (diced)
  • 1/4 Cup - Mushrooms (diced)
  • 2 Large - Egg
  • 1/2 Cup - Italian Seasoned Bread Crumbs
  • 1/2 Cup - Sweet Baby Ray's BBQ Sauce
  • 1 tsp - Granulated Garlic
  • 1 tsp - Black Pepper
  • 1 tsp - Salt
  • 2 tsp - Worcestershire Sauce
  • Combine eggs, garlic, onions, peppers, mushrooms, Worcestershire, pepper and salt, mix well.
  • Add ground beef and Italian sausage and mix until well incorporated.
  • Add bread crumbs and mix well.
  • Put meatloaf into a very well greased bread dish and refrigerate 1-2 or overnight.
  • Set up grill for indirect cooking, add 4-5 small pieces of apple wood and bring up to 325º.
  • Remove meatloaf from the bread dish onto a try or aluminium foil covered pizza stone.
  • Cook meatloaf to an internal temperature of 150º (approximate 45 minutes cooking time)
  • Once at 150º apply BBQ sauce, close the lid and continue to cook until the meat loaf reaches 160º.
  • Let rest 10-15 minutes before slicing.

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