Meat Loaf Recipe for the Big Green Egg from Richard in FL

Meatloaf in Meat Loaf Recipe for the Big Green Egg from Richard in FL and big-green-egg-recipes-contestHere’s another recipe from Richard Howe in Melbourne, FL.  Richard has a database of Big Green Egg recipes EGGceeding 100.    He bought his first kamado grill in the 60s in SE Asia and presently owns four Eggs.  You can view many of Richard’s recipes along with our other contestant recipes by browsing the Big Green Egg recipes contest section of our blog.

If you have your own original Big Green Egg recipe that you’d like to submit to Outdora’s Big Green Egg original recipe contest, email it to biggreeneggrecipes@outdora.com along with your name/location.  You can read contest guidelines here.

MEAT LOAF FOR THE BIG GREEN EGGA Richard Howe original recipe.

INGREDIENTS:

***** 2 Meatloaves*****

2 Lbs. Ground Chuck

2 Lbs. Ground Round

3 Whole Eggs

1 Large Vidalia Onion, Chopped Medium

10-15 Saltine Crackers, Crushed

1/2-3/4 Cup Spicy Ketchup

1/2-3/4 Cup Grated Parmesan Cheese

2-3 Tbs. Dijon Mustard

1-2 Cups Pepper Ridge Farms Herbed Seasoning Stuffing

1-1 1/2 Pkg. Lipton Onion Soup Mix

Coarse Peppermill Black Pepper, to taste

*****Sauce, 1 Meatloaf*****

1 Cup Spicy Ketchup

1/4 Cup Dijon Mustard

1/2-3/4 Cup Brown Sugar, Packed

2-3 Tbs. Balsamic Vinegar

1 Cup Parmesan Cheese, Grated

Ground Pepper to taste

Procedure:

1              The meat recipe makes 2 nice 10 inch diameter loaves and they are about 1 1/2 – 2 inches thick. The sauce is for one meatloaf. The meat recipe may be halved or the other loaf frozen, which is what I do.

2              When mixing the meat and other ingredients, mix about 1/3 saltine crackers and 2/3 Pepper Ridge stuffing, do in 1/4 -1/2 cup portions so as not to dry out the mixture.

3              Covered with the sauce at the beginning of the cook.

4              You want the sauce to be thick. if necessary thin with water or more vinegar. Slather all over! Nice to have a little sauce left over, to serve with.

Richard recently cooked one on the small indirect at 325-350F about an hour pulled around 150F.

Yield: 2-2 Pound Loaves

A delicious alternative is to place about 1/3 pound provolone cheese in the middle which makes a great Cheese Meatloaf.

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