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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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We got a new Kamado Joe BBQ so have been trying recipes. I always blend a can of chipotle peppers with the adobo, freeze and then cut a chunk when needed. Ingredients:
1 tablespoon olive oil |
1 onion, small and chopped |
3 garlic cloves, minced |
1/2 orange bell pepper, chopped |
1 chipotle pepper, and adobo blended (one inch chunk frozen) |
1 lb ground beef, chuck |
8 ounces hot italian sausage |
1/8 cup worcestershire sauce |
1/8 cup dijon mustard |
1 cup colby-monterey jack cheese, shredded |
3 egg yolks (i used one whole egg) |
1 1/2 tablespoons sour cream, low fat |
1/4 cup parsley, fresh and chopped |
1/2 teaspoon cumin |
salt and pepper |
glaze |
1 1/2 tablespoons ketchup (mixed with) |
1 teaspoon worcestershire sauce |
Directions:
1. Saute in oil the onion for two minutes add garlic and saute for a few more minutes until soft. Add orange pepper and cook a few more minutes. Remove from heat and add the chipotle pepper to thaw then blend into vegetable mixture. Cool.
2. In a med. bowl, mix together remaining ingredients. Add the cooled vegetables and blend throughout mixture. Try not to overwork.
3. Pack into a foil lined loaf pan and chill for a minimum of two but four hours is better. (I left it in the bowl to chill and then free formed a loaf shape on foil later.)
4. Prepare grill by putting in lump charcoal. Light with an electric start tool. Let the grill start to heat and place in plate setter. Let it come to a temperature of 300-350 deg.
5. Place meatloaf on foil, onto broiler pan.
6. Top with glaze on the top and sides.
7. Keep the grill between 300-350 deg. and cook for 60-90 minutes or until the center temperature is 150 deg.
8. Remove from the grill and let it rest for 20 minutes before slicing.
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