Here is a recipe I like!

Meatloaf, Richard

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

***** 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
3-4 Strips Bacon, Optional
*****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




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 If using the bacon, lay on top of loaf and then cover with the sauce at the beginning of the cook.
I cook over a rack that has a grease catch pan underneath and there by avoid having to deal with
removing the grease from a normal loaf pan.
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. Play with the ratios of ketchup and mustard
until you reach a point that makes you happy. Enjoy!!


Yield: 2-2 Pound Loaves

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 09/05/06