👥6 people
⏲️45m
🕐2h 0m
🍽️main meal
Smoking meatloaf and then grilling it adds another dimension of flavor to a classic meal.
Ingredients
- 1 ½ tablespoons plus 1 tsp. ghee
- ¾ medium yellow onion, chopped
- 1 ½ large cloves garlic, finely chopped
- 9 tablespoons dry white wine
- 3 ounces panko bread crumbs
- ¾ lb. bulk sweet or hot Italian sausage
- ¾ lb. ground beef
- 1 ½ large eggs, beaten
- ½ cups finely grated parmigiano-reggiano
- ½ cup mozzarella cheese
- 3 tablespoons chopped fresh parsley
- 1 ½ ea lemons, zested
- 2 ¼ teaspoons Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
Method
- Heat 2 Tbs. of the ghee in a 10 to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
- Preheat the Egg to 200ºF.
- Add the beef, veal, sausage and eggs to the onion mixture. Scatter the Parmigiano, mozzarella, parsley, and lemon zest over the meat, and then sprinkle with the Worcestershire, 2-¼ tsp. salt, and ½ tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
- Heat the remaining 1 tsp. of ghee in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
- Place desired smoking wood into the Egg along with the platesetter, pan of water and stainless steel rack. Add the meatloaf directly over the pan of water and smoke until an internal temp of 160ºF is reached. You can eat the meatloaf at this point or you can continue to the next step.
- For the class on 8-29-23, the meatloaf was smoked until the internal temperature was at about 145ºF. We then removed the meatloaf from the Egg and cooled it in the refrigerator for about 20 minutes. Next we sliced it into 1 inch thick slices. Convert the Egg from indirect heat to direct heat by removing the platesetter and adding the cast iron grate. Open the vents and raise the temperature until you get to 450ºF. Grill each slice of meatloaf until you get marks on both sides about 3 minutes per side.
