Got a little creative with meatloaf at Cafe Mi Casa today and here’s how what was going to be a basic meatloaf on the Big Green Egg turned into something special.
Ingredients:
- 1 1/2 pounds of ground chuck
- 1 pound ground pork
- 2 eggs
- 2 tablespoons yellow mustard
- 2 tablespoons steak sauce
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/3 cup crumbled cooked bacon
- 1/3 cup bleu cheese crumbles
- 1/4 cup of bacon jam
- 1 pack applewood smoked bacon
Instructions:
- mix all raw ingredients in a large bowl and form into a “log” and let rest for 10 minutes.
- get your grill set up for indirect heat and bring it up to 300 degrees
- brush the meatloaf with the bacon jam and then wrap it in the slices of applewood smoked bacon
- transfer the meatloaf into the grill and cook until the internal temperature is 165 degrees, brushing with your favorite BBQ sauce a couple times
- after the meatloaf reaches the target temp, remove and let it rest for 20-30 minutes before you slice it
