I’ve never been a fan of meatloaf, maybe I’ve seen it too many times in American movies and in my travels I’ve had many different versions. Some okay, a lot I wouldn’t recommend. Having said that the concept is great so I decided it was time to try it… but my way. My version is good quality meat with fresh vegetables and herbs, wrapped in bacon and smoked on my Kamado Joe. Simple but delicious.
Fire up your BBQ with a ceramic plate on the grill, the meatloaf needs a low and slow setting. Once fired up set the temperature for 150C.
Start by heating a little olive oil in a pan and, once hot, add the mushrooms, carrots, red onion and garlic. Gently fry for a couple of minutes but avoid burning the onions as this can add a bitter taste to the overall dish. Mix all the fried ingredients with the remaining ingredients (except the bacon) and cook through completely. Then shape into a basic bread loaf, wrap in plastic and leave in the fridge for a couple of hours. It can be as big or as large as you like. For this dish I tend to divide the mix into equal amounts and make two “loaves”.
Make a weave of the bacon strips and wrap around the meat loaf and then place into a loaf tin or tray. Place onto the grill and cook for approx 3 – 4 hours or until your thermometer is showing a reading of about 79C.
1lb lean minced beef, 10oz minced pork, 1 egg beaten, 2 medium finely diced carrots, 15 rashers smoky bacon, 1 red onion finely chopped, 1 crushed garlic clove, 1 tbs tomato puree, 6oz fresh breadcrumbs, 1 tbs mustard, salt & pepper, 3 large mushrooms finely chopped, a large handful of parsley finely chopped, 1 tbsp fresh chopped oregano or 1 tbsp coriander
The simplicity of this dish is that you can use any seasonal vegetables and it is an ideal dish for any leftovers that you may have sitting in the fridge.