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Ain’t Momma’s Meat Loaf
(Smoke & Spice)
MEAT LOAF
1 Tablespoon oil, preferably canola or corn
1
⁄2 cup minced onion
1
⁄2 green or red bell pepper, chopped fine
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
1
⁄2 teaspoon cumin
1
1
⁄4 pounds ground beef
3
⁄4 pound ground pork
1
1
⁄2 cups dry bread crumbs
3 Tablespoons sour cream
2 Tablespoons Worcestershire sauce
1 egg
1
⁄4 cup stock, preferably beef
1 teaspoon Tabasco or other hot pepper sauce
to taste
BASIC BEER MOP (OPTIONAL)
12 ounces beer
1
⁄2 cup cider vinegar
1
⁄2 cup water
1
⁄4 cup oil, preferably canola or corn
1
⁄2 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 220ºF.
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 over
low heat.
Cook the loaf on your Hasty-Bake 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 grill of the Hasty-Bake.
Continue cooking the meat until the internal
temperature reaches 170ºF (approximately 1
1
⁄2 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.
Bill’s Beef Power Rub
(Paul Kirk’s Championship Barbecue Sauces)
Use this rub on any beef cut. Sprinkle it on heavily and
cook over indirect heat.
1 cup cane sugar
1 cup garlic salt
1
⁄2 cup paprika
3 Tablespoons black pepper
2 Tablespoons chili powder
1 Tablespoon powdered beef base
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon cayenne
Combine all of the ingredients in a sifter and sift to
blend well. Store in an airtight jar in the refrigerator
for 2 to 3 weeks or in the freezer for up to 6 months.
Owner’s Guide & Instruction Manual
17
Beef