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Categories Beef Ain`t Momma`s Meatloaf - Egg Style
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Ain`t Momma`s Meatloaf - Egg Style
Description:This is my very minor tweak to a recipe from Jamison & Jamison`s Smoke and Spice. It's one of my favorite cook books for outdoor cooking, and they came through with a marvelous meatloaf recipe.
Ingredients:1 T Oil - They specify corn or canola, I used EVOO
1/2 Cup Minced Onion
1/2 Sweet Pepper (Green or Red - I used the whole pepper)
3 Garlic Cloves (I used 5 and will use 7 next time)
1 t fresh ground Black Pepper
1 t Salt (I used coarse Kosher)
1/2 t Ground Cumin
1-1/4 pounds Ground Beef
3/4 pounds Ground Pork
1-1/2 cups dry Bread Crumbs (I used Panko)
3 T Sour Cream
2 T Worcestershire Sauce
1 Egg
1/4 cup Beef Stock
1 t Tabasco
Dizzy Pig Cow Lick
Your Favorite Barbecue Sauce (mine is Gates Original)

In a heavy skillet, warm the oil and then saute the onion, bell pepper, garlic, pepper, salt and cumin until the vegetables are softened. Spoon the vegetable mixture into a large bowl and let cool for a few minutes.

Add the remaining ingredients and mix well with your hands. When uniform, transfer the mixture into a smoke-proof loaf pan and sprinkle the top liberally with DPCL.

Set up the Egg with a direct fire and a raised grid. Stabilize the fire at around 275 and add a few chunks of your favorite mild wood. I used Persimmon.

Put the loaf pan on the grid and close it all up. Cook about 45 minutes or until the loaf has shrunk away from the sides of the pan. Run a rubber spatula around and under the loaf and decide if the loaf is firm enough to turn out. When it is, drain off the juice into a separate pan, then carefully turn out the meatloaf upside down onto the grid. This is a moment of high anxiety, but success is sweet. Now, dust the new top (previous bottom) and sides liberally with DPCL.

Between 275 and 300, it will take between and hour and an hour and a half to finish. I used an internal of 160 as my target. I don`t like rare meatloaf. When you`re relatively sure that you`re about a half hour from finish, coat the top of the meatloaf liberally with your favorite barbecue sauce. Allow the loaf to rest 10 minutes before slicing.

The only thing that surpasses the dinner of this meatloaf is the left over sandwiches!

Number Of Servings:6Source:Jamison & Jamison `Smoke and Spice`
Vegetarian:NoTime To Prepare:
Date:Mon 29 Dec 2008 01:51:19 UTCViewed:10431 times
Rating:5,00 (4 votes)

recipe rating
1 (bad)5 5 (good)

golfferComment added on: Mon 05 Jan 2009 22:05:22 UTC
I'm new at this. Where do I get DPCL?
jeffinsgfComment added on: Sat 10 Jan 2009 13:44:42 UTC
Golffer: Many BGE dealers also carry Dizzy Pig seasonings. Or, you can order directly at
Steve, Great loafComment added on: Fri 03 Apr 2009 15:22:55 UTC
Made this meatloaf last night. This had to be hands down the best meatloaf we have ever had. I had to hide a couple pieces for my sammies the next day.

I mixed things up a little. Followed the instructions with the exception of

1. I didnt use peppers.
2. Used 7 garlic
3. Used Panko also
4. Used Franks instead of tabasco
5. Used John Henrys suger maple rub(MMMM)
6. Didnt use bbq sauce. Put ketchup on after plated. It was how I was raised.
nowonderComment added on: Fri 11 Dec 2009 00:51:13 UTC
Fantastic! Made this for the first time tonight, and it was better than expected. Had to make a few minor changes...
1) used a small bell pepper instead of sweet.
2) 7 garlic.
3) Panko
4) No bbq sauce/ketchup... forgot.

Also, I cooked it at 300 degrees for the first :45, and around 320 for the rest. At about :45 min into the second part of the cook , I checked the temps and it was over 190... I pulled it right away fearing It was trashed, but it was great... still juicy.
MicEggerComment added on: Mon 01 Jul 2013 03:17:27 UTC
Awesome recipe. I'll do this one again. This will be one of my favorites.
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