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.
Hasty-Bake Award-Winning
Chili Surprise
6 slices of bacon, chopped
2 large yellow onions
10 cloves of garlic, chopped or minced
3 pounds coarse chopped beef chuck
1 7-ounces can green chilies
2 16-ounce can stewed tomatoes
6 dried pablanos, seeded and reconstituted in
warm water. Save
1
⁄
2
cup of water
3 chipoltle peppers, mashed
1 Tablespoon ground dried oregano
1 Tablespoon ground cumin
2 16-ounce cans black beans
2 cups strong beef stock
1
⁄
4
cup semi-sweet chocolate morsels
1 Tablespoon honey
1 cup red wine
1 teaspoon salt
1 Tablespoon balsamic vinegar
1
⁄
2
teaspoon ground pepper
Once pablanos are reconstituted, place food in food
processor and blend. The mixture is thick and pasty in
appearance. In a large basting pan on top of your
Hasty-Bake, cook chopped bacon until crisp. Remove
and clean pan of excess bacon fat. Now add onion and
garlic and sauteé until onions start to brown. Next,
place beef in with the onion mixture and cook until
brown. Add remainder of ingredients except the
chocolate, stirring well. (A Hasty-Bake baster pan can
be used to sautee all of the above.) Close the hood on
your Hasty-Bake and allow to simmer for an hour at
225 degrees. During the last half hour of cooking time,
add the chocolate. Try adding mesquite wood to the
fire for extra smoked flavor. This recipe may also be
cooked indoors on a stove and then warmed on your
Hasty-Bake, or vice versa.
O w n e r ’ s G u i d e & I n s t r u c t i o n M a n u a l
17
Beef