Bacon Blue Meatloaf, our friend Roger mentioned meatloaf sandwiches which are one of Ken’s favorites. So, Patti got to work on a new recipe for one of our websites most looked at recipes. Knowing our love of all things bacon a neighbor gifted us with a big bag of already made and crumbled bacon. We didn’t know you could buy it that way. So, now it will be on our list of staples because everything is better with bacon and easy makes it even better. Louisiana Grills also makes seasonings and their Spicy Sweet Hot Seasoning added just the right amount of “wow” to the flavor of our meatloaf. Patti added blue cheese just for fun, but you can add whatever type of cheese you like. Hands down I think this was the best meatloaf I have ever had. The seasoning and blue cheese just “Off the Hook”!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Bacon Blue Meatloaf
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes at 400 degrees (205c)
Grill: Green Mountain Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory

Ingredients: Bacon and Blue Meatloaf

• 1 ½ lbs. ground sirloin
• 1 lb. bulk pork sausage, hot or mild
• 2 cups cooked crumbled bacon
• ½ lb. blue cheese, crumbed
• 1 cup chunky salsa, hot or mild
• 2 Tablespoons Louisiana Grills Spicy Sweet Hot seasoning
• 2 Tablespoons red pepper flakes, optional
• 1 egg, beaten
• 2 ½ cups your favorite crackers, crushed
• 1 ½ cups ketchup or BBQ sauce

Bacon Blue Meatloaf
A Wood Pellet Grill Recipe

Directions: Bacon and Blue Meatloaf

In large bowl mix together all ingredients, except ketchup. Pour into well greased cast iron Dutch oven. We always put a well down the center for the ketchup.

Preheat the grill to 400 degrees (205c) and place your Dutch oven on the grill for 45 minutes or so. You are looking for an internal temperature around 160 degrees (71c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Bacon Blue Meatloaf
A Wood Pellet Grill Recipe

 

 

Bacon Blue Meatloaf
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

I do 45 minutes here at 400 degrees (205c).

Bacon Blue Meatloaf
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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