This meatloaf is a mix of beef and Italian sausage (pork). I didn't think it fit in either category, so I posted it here, in <Charcoal Smokers>.
Makes two 2¼ lb. loaves
Ingredients 2½ lbs. ground beef-93% lean (lean ‘cause of sausage)
2 lbs. mild bulk Italian Sausage
1 large onion (chopped)
2 Tbsp. garlic powder
2 Tbsp. Dizzy Pig Raising the Steaks Canadian-style BBQ Rub
4 eggs
4 oz. catsup
4 oz. KC Masterpiece BBQ Sauce
1 cup Italian bread crumbs
Directions- Preheat your pit to 250°F
- There's 4½ lbs. of ground meat, making it difficult to mix in one bowl. Spread the hamburger out on a surface and add the dry ingredients on top.
- Spread the Italian sausage out and put it on top of the hamburger.
- Mix the seasoned meat mixture by hand.
- When thoroughly mixed, divide the meat mixture in half.
- Put half in a large bowl and mix in half of the the liquid items (eggs, catsup & BBQ sauce).
- Set this completed meat mixture aside and do the same for the remaining mixture.
Form the two meat mixtures into two loaves.
Smoke-roast on frogmats.- Paint with BQ sauce or catsup when internal temperature hits 155°.
- Remove at 160°F internal temperature.
Notes:
- The loaves should take about 3¼ hours to cook.
- Any time after steps 5, 6 or 7, you can freeze the remaining mixture for roasting later.
- For this cook I experimented by painting on the catsup when the loaf first went into the pit. Adding it per step 10 is better.
Ready to serve.
Plated.
