Grilling – Slow grilled meatloaf recipe

Its Springtime and the birds are going crazy.  This is one of my absolute favorite times of the year for outdoor cooking – it just doesn’t get any better – so I am mulling over modifying/trying another recipe from this weekend.  First thing is to assure I have all of the ingredients assembled, so probably will do this one tomorrow, or at minimum within the next few days. The biggest changes I will make will be to the ingredients to suit our own particular tastes. Think “meatloaf with pizza toppings” and it is just strange enough to be good. 😉

The BBQ Pit Boys seem to love “hot & spicy”, but since I’ll be feeding this to some older folks, (and possibly some kids if they swing by), my version will be significantly toned down – more of a combination of our traditional family meatloaf recipe we cook indoors, with ideas taken from their recipe. (No jalapeño peppers, etc.) I will also be attentive in draining off as much excess fat as possible. You can easily down-size this recipe, adjusting the rest of the ingredients accordingly. It isn’t rocket-science. 😉

3-4 lbs. Beef Ground Chuck(or 80% Beef)
1 pkg. Lipton Onion Soup mix
4 eggs
1 sm. can tomato sauce
crackers or bread cubes (optional)
1 stalk celery (finely diced)
1/4 lb. Bacon
1/2 lb. Pork Sausage (I use a good Italian sausage)
Bell Peppers (I will use red & green, chopped)
1 large Onion (sliced)
Mushrooms (optional – and I’ll pass this time)
Sliced Pineapple
Shredded Cheese
Your favorite Beef Spices (mine include salt, pepper, chili powder, cumin, garlic, etc.)
Barbecue Sauce or Tomato Sauce

Charbroil grill, (mine has 4 burners under the hood to promote cooking with indirect heat)
Big Kahuna Burner
Large cast iron skillet (I use my cast iron wok)
Baking pan
Turkey baster (to remove excess fat)
Usual BBQ “Working Tools”

In a large bowl, pre-mix the ground chuck with Lipton Onion Soup mix, eggs, tomato sauce, finely diced celery, and pre-season to taste.

Using the Big Kahuna burner, brown up the pork sausage, toss in the bacon, then add all of the veggies and sauté until the onions are about half done. Drain well and set aside.

(Note: I skipped the bacon this time as I scaled down the recipe to feed 4 with a few leftovers).

Start pre-heating your grill – you will be looking for around 250-275° on the indirect side of the grill

Form the ground chuck mix into the baking ban between 1/2 and 1″ thick – this thickness isn’t too critical but you are looking for even cooking.  Press it in from the sides of the pan to promote removing excess fat with a turkey baster and form the meat well – the eggs will help hold it together as it dries during indirect heat cooking.
Lay on a nice layer of BBQ sauce, followed by a layer of shredded cheese, then add your sausage, bacon and cooked veggies. Finish off with a layer of pepperoni slices and top with pineapple slices. (The kids and ladies will love you for those “extra” touches).
NOTE: At this point I will put some pre-soaked applewood chips in a little BBQ smoker box and place it on the hot side of the grill. (I like adding a little smoked taste to this kind of dish).
Place the pan on the indirect side of the grill and prepare to respond to inquiries about “how is it going” for the next to two hours depending upon how hot you have let the temperature grow and how well you control it. 😉
About every 15-20 minutes, draw off the excess fat with a turkey baster from around the edges of the pan and rotate it for even cooking. Be aware each time you do so it will increase the cooking time, but the end result is well worth the effort. This will also release increasingly strong wonderful smells which will draw the aforementioned queries from your “audience” and poor neighbors who happen to be down-wind. 8)
Continue cooking to an internal temperature of 160° minimum. (Personally, I like it a little more on the “done/dry” side and will go for about 165°, but 160 is great if I plan to just reheat it later on for sandwiches). When you are satisfied, pull it from the heat and let it rest for a little while. I have found the rest period is inversely proportional to the hunger level of the “audience”.

Serve with your favorite side dishes such as beans, coleslaw, and fresh bread. Heated French Rolls sliced in half can make for some great sandwiches with a little fresh sliced tomato or whatever. Some will love all the toppings, some will just want the meatloaf. They will intuitively learn to share. 8)

To quote the BBQ Pit Boys – “mmmm…. can you smell that?”

Slow grilled meatloaf

Slow grilled meatloaf

Meatloaf is about 75% done in the picture above.

Edited:  This dish was very well received, but I can only give myself a “passable” grade, (I’m picky).  Next time I will hold off putting the layers of pepperoni, bell pepper and pineapple on top until the dish is over half done. We like ours a little more “crisp”, but just the same this was rated far more than just passable by my hungry “audience”, who would argue the point with me. They agreed they would like to try some more – – – soon. 🙂

This entry was posted by dave on Saturday, March 20th, 2010 at 3:06 pm and is filed under Favorites, Grilling, Grilling - recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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