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Smoked Meatloaf - smoked on a maple plank

Smoked Meatloaf - smoked on a maple plank

Ingredients

This recipe makes 2 meatloafs, each serves 6. Serve one for dinner with mashed potatoes or rice and green salad. The other can be frozen for a later date, or given to one of your children when you go to visit them on the weekend. It’s the perfect comfort food for students, and leftovers make great sandwiches!


2 tbsp vegetable oil

1 small onion, chopped

2 cloves garlic, chopped

1 rib celery, minced

1 carrot, minced

2 red chili Peppers, dried and crushed

1 tsp herb de Provence

2 tsp Worcestershire sauce


1 1/2 lb lean ground beef

1 lb lean ground pork

2 eggs, beaten

1/2 cup barbecue sauce, plus 1/3 cup for basting

1 cup panko bread crumbs

1/2 cup Italian parsley, chopped

1 tsp salt

1 tsp freshly ground black pepper


2 maple/cedar planks

1 cup maple wood chips

Directions

Set up the Broil King Keg to smoke meatloaf at 250° F-300° F for 3 hours. Soak the planks and maple wood chips for 30 minutes.

Heat vegetable oil in a large sauté pan, over MEDIUM heat. Add chopped vegetables, red chili peppers, herb de Provence and Worcestershire sauce and sauté until softened, approximately 7 minutes. Set aside and allow vegetables to cool for 10 minutes. Meanwhile, check the the temperature of Broil King Keg and adjust heat to 250° F and add wood chips.

Combine ground beef and pork in a large bowl with sautéed vegetables, eggs, barbecue sauce, bread crumbs, parsley and salt & pepper. With your hands, gently combine the mixture and form it into 2 loafs, being careful not to overmix. Place the loafs onto the planks and place on the lower rack of the Broil King Keg, over a water filled pan. Close lid of smoker and allow to slow cook for 21/2 to 3 hours. During the last 1/2 hour of grilling, baste with 1/3 cup Smokin' Southwest BBQ Sauce.

Onward Manufacturing Company Ltd.

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Onward Manufacturing Company Ltd.