CEDAR PLANK MEATLOAF

• 1- Cedar Plank (soaked in water for a minimum of one hour)
• 2 1/2 lb. ground beef
• 1 pound mild breakfast sausage
• 3 strips thick bacon cut into small pieces and cooked crispy
• 1 cup bread crumbs
• 2 eggs
• 1 medium Vidalia onion diced
• 1/2 red bell pepper diced
• 2 tbs Garlic pepper seasoning
• 2 tbs Dizzy Pig Mediteranianish seasoning
• Sea Salt & Black Pepper
• Madison Fireplace & Patio Bacon & Bourbon BBQ Sauce

Pre heat the Big Green Egg to 350 degrees.  Use a plate setter feet up with cooking grid on top.  Add a double handful of Cherry wood chips to the coals before placing the planked meatloaf on the cooking grid.  The smoke time will be one hour, then glaze with the sauce and continue to cook for thirty more minutes approximately.  Remove from the grill when the interior temperature reaches 155 degrees.  Cover with foil and let rest for 15 minutes.  The meat loaf will continue to cook another five degrees and will be ‘just right.’

Procedure:  Cook the bacon in a skillet on your kitchen stove.  Sauté the vegetables in the bacon grease. Drain bacon and vegetables on a paper towel. Roll up your sleeves and use your clean hands for the mixing process. 

Use a large stainless or glass bowl to combine the three meats.  Add the vegetables, bread crumbs, garlic & Mediteranianish seasoning, and eggs.  Continue to mix until combined.

Roll the mixed meat out of the bowl onto a large piece of heavy duty aluminum foil.

Fold up the sides of the foil and press in on the meat to shape the meat into a loaf. (You want it to be the size of your plank)

Place a smaller piece of foil on top of the loaf. Using both hands flip over the loaf and remove the bottom piece of foil.  Lay the plank on top of the loaf and then flip over so that the meatloaf is flat on the board.  Adjust the shape of the loaf to the plank if needed. Sprinkle with Salt & Pepper and head for the grill.

Serve with potato salad and more of the Bacon & Bourbon BBQ sauce.

Enjoy,

TL Stallings