Ingredients
- 1 teaspoon (5 ml) red wine vinegar
- 1/2 cups (120 ml) red wine
- 2 tablespoons (30 ml) worchestershire sauce
- 3 eggs
- 2 cups (480 ml) Panko bread crumbs
- 3 cloves garlic, minced
- 1 carrot, grated
- 2 stalks celery, small diced
- 1 cup (240 ml) onion, small diced
- 2 lbs (0.9 kg) ground beef
- 1 tablespoon (15 ml) thyme, minced
- 1 tablespoon (15 ml) rosemary, minced
- 1 tablespoon (15 ml) paprika
- 2 tsp salt
- 1/2 cups (120 ml) ketchup
Instructions
Step 1
In a saucepan on low heat cook the onions, carrot, and celery until translucent about 15 minutes and add the garlic and cook for another 2 minutes until very fragrant and take off the heat.
Step 2
Mix the Ground Beef in a mixer with a paddle attachment and add the cooked vegetables and one egg at a time until all eggs are in.
Step 3
Next add wine, herbs, and seasoning except for the ketchup.
Step 4
Rub a loaf pan with butter and place meat inside.
Step 5
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 6
Place the load pan on the grill and cook for about 1 hour and 20 mins until the meat reaches 155°F/68°C internal temperature.
Step 7
Take the meatloaf out and spread the ketchup on top, add another handful of chips and smoke for an additional 10 minutes the sugars in the ketchup will help the smoke stick to the meatloaf.
Step 8
Take off the grill, slice and serve!
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