Barnyard Meatloaf - Date Night Doins BBQ For Two

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Barnyard Meatloaf because meatloaf is one of our best loved recipes and we couldn’t decide on what meat to use, so we used all of them. A combination of beef, pork and lamb and so the chickens didn’t feel left out we added an egg. We did this as a tailgating recipe on our Green Mountain Grill Davy Crockett Tailgater, so much more interesting than just burgers and hot dogs. We gave it that “Kiss of Smoke” with a A-MAZE-N-TUBE-SMOKER.

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…

Barnyard Meatloaf
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 90 minutes at 450* (232c)
Grill: Green Mountain Wood Pellet Grill Davy Crockett Tailgater
Pellets: Pacific Pellet Gourmet BBQ Pellet Ranchers Mesquite

Ingredients: Barnyard Meatloaf

1 lb. ground beef 93/7
1 lb. ground pork
1 lb. ground American lamb
1 egg, beaten
½ cup Briggs True Bourbon Bacon BBQ Sauce
1 sweet onion, chopped
¼ cup minced fresh garlic
3 Tablespoons Cindy Lou’s Black Label Rub
3 cups your favorite crackers (we like cheese), crushed

Barnyard Meatloaf
A Wood Pellet Grill Recipe

Cooking Directions: Barnyard Meatloaf

Gently mix together all ingredients and form into a loaf. Put into lightly greased Dutch oven. We used an 8 qt. Dutch oven tonight, a bigger one will not fit.

Preheat the Davy Crockett to 400* (232c) and light your smoke tube.

Place your Dutch oven into the grill uncovered for 90 minutes. But use time only as a guide line, you need to go by your internal temperature for doneness to your taste.

When the meatloaf reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for all ground meat is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. 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.

Barnyard 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, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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

http://datenightdoins.com
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