Chef Time!

Chef Time!

Thursday, October 16, 2014

King of Kings Meatloaf!

As the barbecue season comes to an end, there is always something on the grill that makes the end so pleasantly inspiring to other grillers alike. This just so happens, to be the inspiration to all.
I would like to introduce you, to my newest creation, using the California Golden Barbecue Rub spice seasoning. I couldn't think of a better way of using up the last of this great seasoning. (By the way Mick Brown, you can always send me more. Hint hint)
I would like to take this opportunity, to thank CGBR and Mick Brown for introducing me, to such a wonderful seasoning blend. I'm looking forward to many more such opportunities in the future.
So, with all the formalities out of the way, I will now introduce to you.



King of Kings Smoked Meatloaf

3 slices of crumbled up white bread
1/2 a sleeve of saltine crackers
1 c. Onion, minced
1/2 c. Carrots, grated
1/4 c. Green peppers, minced
1/2 c. Heavy cream
3 eggs
1/4 c. A-1 steak sauce
1/4 c. BBQ sauce
1 tbsp. CGBR Heroic herb and spice seasoning
1 tsp. Kosher salt
1 tbsp. Pepper
1 tbsp. Yellow mustard
2 tsp. Mrs. Dash
1 tbsp. Frank's hot sauce
4 lb. Ground beef

Topping

1/2 c. BBQ sauce
1/2 c. Ketchup
2 tbsp. Dried minced onions
2 tbsp. Green peppers, finely minced

Preheat oven to 350.
Meatloaf: combine all ingredients except the beef in a mixing bowl and mix well. Add the beef and mix well again. Shape into 2 loaves and place in a 10X12X2 inch roasting pan.
Bake in oven for 1 hour or until internal temperature reaches 155.
Remove from oven, cover and allow to cool to room temperature. Once cooled, slice into 3/4-1 inch thick slices.
Place sliced meatloaf on the grill and cook for 1 1/2 minutes, turn 1/4 turn and cook an additional 1 1/2 minutes. Then flip to other side, slather with BBQ sauce and cook for 1 1/2 minutes. Turn 1/4 turn and cook an additional 1 1/2 minutes.
Flip, slather with BBQ sauce, cook thirty seconds, flip, slather with BBQ sauce, cook thirty seconds. Then serve with mashed potatoes and vegetables.
Enjoy!

No comments: