Ain’t Momma’s Meat Loaf (Smoke & Spice Cookbook)

Meat Loaf: 1 Tablespoon oil, preferably canola or corn

½ cup minced onion
½ green or red bell pepper, chopped fine
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon cumin
1 ¼ pounds ground beef
¾ pound ground pork
1 ½ cups dry bread crumbs
3 Tablespoons sour cream
2 Tablespoons Worcestershire sauce
1 egg
¼ cup stock, preferably beef
1 teaspoon Tabasco or other hot pepper sauce to taste
Basic Beer Mop (Optional)
12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup oil, preferably canola or corn
½ medium onion
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Wild Willy’s Number One-derful Rub (see Chicken on a Throne recipe) or other savory seasoning blend

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.

In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl.

Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan.

If you plan to baste the meat, stir the mop ingredients together in a small saucepan and warm the mixture over low heat.

Transfer the loaf to the Hasty-Bake. Cook for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the cooking grid of the Hasty-Bake. Continue cooking the meat until the internal temperature reaches 170°F (approximately 1 ½ hours), dabbing it every 30 minutes with the mop. When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf.

After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.

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