Much like the U.S. Men’s hockey team victory in OT against Sweden this meatloaf took longer than expected but was a winner.
I was planning on a 1.5 hour cook and it went longer than expected… but it was worth the wait!
I usually don’t follow a recipe for my meatloaf cooks and just take the basic 3 lbs meat + 3 eggs + 1.5 cups breadcrumbs and wing it from there based on what I have on hand.
But today’s meatloaf came out so good I decided to write it down as best I can remember.
Here’s the list of ingredients:
- 2lb ground beef
- 1 lb ground pork
- 3 eggs lightly beaten
- 1.5 cups breadcrumbs (mix of seasoned italian and panko because that’s what I had)
- 1 largish onion – 1/2 grated and half chopped
- Warning: grating an onion too fast may cause juices to fly in your eye and this burns!
- 4 cloves finely chopped garlic
- 1/2 cup Blues Hog Smoky Mountain BBQ sauce
- couple or so shakes of worcestire
- generous amount of Montreal Steak seasoning
Squished everything together in a big bowl with my hands and formed two loaves or roughly equal size.
Put the loaves on a rack in a half foil pan and seasoned with Meat Church Gospel.
Fired up the Big Green Egg and added a split of hickory.
Smoked around 250-275 degrees for about 1.5 hours then glazed with more of the BBQ sauce.
Then it took about 40 more minutes to get to 160 degrees internal.
Sliced and ate!
Give this a shot as I made it or adjust for your own tastes. Enjoy!