Cedar
Planked Meatloaf with Spicy Ketchup
Ingredients
1lb Ground beef
1lb Ground veal
1 Medium sweet onion, fine diced
2 Shallots, minced
3 Green onions, minced
3 Tbsp Dijon mustard
1 Tbsp Parsley, fresh, minced
1 Tbsp Thyme, fresh
4 oz Beer
1 C Bread crumbs
1 Egg
2 tsp Pimenton (smoked paprika)
1/2 tsp Chili powder
1/2 tsp Cayenne
1/2 tsp Cumin
1/2 tsp Corriander
1/2 tsp Garlic powder
1/2 tsp Coleman’s dry mustard
1 1/2 Tbsp Salt to taste
1 Tbsp Smoked black pepper, to taste
1 lb thick sliced bacon
Method
1. Place cedar plank into water , let soak 30 minutes to 1
hour
2. Combine all ingredients in a bowl, except bacon. Mix thoroughly.
3. On a presoaked cedar plank, pack meatloaf forming a rectangle.
4. Using the bacon, wrap the bacon strips first around the
sides of the meat loaf. Then, cover the top of the meat loaf,
slightly overlapping the strips until the entire loaf is covered.
5. Refrigerate approximately 1 hour until set and firm.
6. Preheat grill to about 400 degrees and plan to use indirect
heat.
7. Place plank on the grill and close the lid. Reduce heat
to 350.
8. Bake 30-45 minutes until meatloaf reaches 160 degrees.
Be sure to check the plank several times during cooking to
be sure the plank has not ignited.
9. Baste the loaf with spicy ketchup mixture and allow to
caramelize for 3-5 minutes. Remove from heat when the internal
temperature reaches 165 degrees. Note: once removed from the
heat and allowed to rest, your temperature will continue to
rise. Plan accordingly.
Spicy
Ketchup
Ingredients
1 Cup Ketchup
2 Tbsp Prepared yellow mustard
2 Chiptole peppers in Adobo, pureed
6 oz. Beer
Method
1. Over medium heat, combine all ingredients in a saucepan
and reduce to 50%.
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