TRIFECTA wrote:This is texan style meatloaf. The best shit I have ever had. I made this and it blew everyone away!
You will need:
5 slices firm white bread, crusts removed
2 large eggs
3 tablespoons heavy cream
1 1/4 lbs ground beef (round)
12 ounces ground pork
Dash of Tabasco Sauce
Dash Worcestershire sauce
3 tablespoons of horseradish (fresh grated or Kraft prepared)
3 tablespoons minced onion
Kosher salt and fresh ground pepper to taste
Topping:
¾ cup Stubb's Bar-B-Q Sauce (Mild, Original, or Spicy - whichever you prefer)
You may also use our new Stubb's Smokey Mesquite Bar-B-Q Sauce but if you do omit the brown sugar
2 tablespoons brown sugar
1 tablespoon prepared mustard
Instructions
Fire up your charcoal grill.*
Place the bread in a blender or food processor and grind to fine crumbs. Transfer the crumbs to a large bowl. Beat in the eggs and cream, mixing well. Add the beef, pork, Tabasco sauce, Worcestershire sauce, horseradish, onion, salt, and pepper. Mix but don't over work the mixture or the meatloaf will be tough.
Mix topping ingredients together and set aside.
Shape the mixture into a smooth, rounded loaf and place on a rack on a shallow baking pan. Brush some of topping mixture on top of loaf to glaze.
When the coals are medium hot, push them to one side of the grill. Place the pan with the meat loaf in the middle of the cooking rack. Cover the grill with the lid, open all the vents, and cook for one hour, adding additional coals halfway through.
Remove grill lid, pour more of the topping (to taste) over the meat loaf to evenly cover, and replace the grill lid. Cook for 20 minutes more or until the internal temperature reaches 160 degrees Fahrenheit.
Thanks a lot Trifecta. I'm on to it. Sounds delicious.
