Friday, I'm in Love
I have a bbq secret that I can't share. It's like a bright rainbow in this shitty week. All will be revealed soon.
Remember our contest for a copy of He Said Beer, She Said Wine expires Saturday at midnight. Be sure to get your entry in!
BD asked for a recipe for smoked meatloaf. While I don't have a specific recipe that I would share, my meat loafs are usually whatever is in the cabinet or fridge, here's a recipe from the fine folks at Weber.
April's Barbecued Meat Loaf
Prep time: 20 minutes
Grilling time: 50 to 60 minutes
- 1-1/4 pounds ground chuck (80% lean)
- 1-1/4 pounds ground pork
- 1 cup yellow onion, finely chopped
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 2 cups panko bread crumbs
- 1 teaspoon granulated garlic
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup bottled barbecue sauce
- 1/4 cup ketchup
2. Divide the meat loaf mixture in half and form into 2 loaves, about 4 inches wide and 6 to 7 inches long. Place the loaves on a baking sheet.
3. In a small bowl mix the sauce ingredients. Top each meat loaf with 3 tablespoons of the sauce mixture and coat thoroughly.
4. Using a metal spatula (you may need two), gently pick up each loaf from the baking sheet and place them directly on the cooking grate. Grill the meat loaves over indirect medium-low heat (about 300°F), with the lid closed, until a thermometer inserted horizontally through the top of the loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (they will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Slice the meat loaf into 1/2-inch slices and serve with the remaining sauce.
Makes 6 to 8 servings