- 1 5lb pack of ground beef 80/20
- 2 lb Jimmy Dean Sage pork sausage or substitute
- 1 sleeve of Saltine Crackers (finely crushed)
- 1 Large vidallia onion finely diced
- 3 Jalapeno peppers finely diced
- 2 15 ounce cans of fire roasted diced tomatos, drained of juice
- 3 large eggs, beaten
- 2-3 tbs black pepper
sauce: 1/4 cup catsup, 1/4 cup Bacon & Bourbon BBQ sauce, 1/4 cup honey, combined
Preheat the grill to 350 degrees. Cook indirectly with no added smoke chips.
You will need a large mixing bowl to combine the 7 lbs of meat and other ingredients.
Mix the meat first and then add the crackers, vegetables and tomatos. Next add the eggs and 1/2 of the sauce mixture. Combine thoroughly and season with black pepper.
Place the meat mixture into a large aluminum BBQ roasting pan. Flatten the top tightly into the corners as the meat will shrink and pull away from the sides. Cover the top of the meat with the remaining sauce.
Place onto the grill and bake for one and a half hours. Check for doneness with an instant read thermometer for an internal temperature of 160 degrees.
In a sauce pan on your stove, heat 4 tablespoons of vegetable oil with 1/4 cup ‘all purpose’ flour. Stir with a wooden spoon until brown. Add 2 15 ounce cans of beef broth to form a gravy. Adjust thickness with more or less additions of water if needed.
Add a 15 ounce can of fire roasted diced tomatos with its juice. Add 2 tbs brown sugar and salt & pepper to taste.
In your oven (or on the grill), follow package instuctions to cook two bags of frozen Ore Ida French fries.
Plate with a slice of the meatloaf, a few potatoes, and a covering of the gravy on the food!
Enjoy, T.L. Stallings, Madison Fireplace & Patio