Pretty simple to make meatloaf. We used a steel grill perforated meatloaf pan that allows fat to drain away while adding a smokey flavor. You can find them at Williams Sonoma. A few chunks of apple wood in the firebox adds a great smokey flavor!
|Prep Time||30 minutes|
|Grill Used||Kamado Joe|
|Cook Time||1 hour, 30 minutes|
1 1/2 lbs Ground Chuck
1/2 lb Ground Pork
1/4 cup Milk
1/2 cup Ketchup
1 1/3 cup of Panko Bread Crumbs
1/2 Tsp Seasoned Salt
1/2 Tsp Black Pepper
1 Tbsp Horseradish
1 1/4 cup Shredded Parmesan Cheese
1 White Onion
Mix all the ingredients together in a large bowl. Put all the mixed ingredients in a meatloaf pan. Preheat the Kamado Joe to 375-400 degrees. Drop a couple apple wood chunks in the firebox. Cook the meatloaf on indirect heat to about 135 degrees. Add ketchup to the top of the meat loaf and continue cooking until the meat loaf reaches an internal temperature of 160-165 degrees.