This recipe makes 2 meatloafs, each serves 6. Serve one for dinner and the other can be frozen for a busy night, or given to family. 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
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 2 1/2 to 3 hours. During the last 1/2 hour of grilling, baste with 1/3 cup Smokin' Southwest BBQ Sauce.