Ingredients
- 2 lbs (0.9 kg) ground beef or turkey
- 1 cup (240 ml) onion, small diced
- 1 carrot, grated
- 1 bell pepper, small diced
- 3 cloves garlic, minced
- 3 eggs
- 2 cups (480 ml) bread crumbs
- 3 tablespoons (45 ml) Worcestershire sauce, divided
- 1/2 cups (120 ml) red wine
- 1 tablespoon (15 ml) thyme, minced
- 1 tablespoon (15 ml) rosemary, minced
- 1 tablespoon (15 ml) paprika
- Salt and pepper to taste
- 2/3 cups (160 ml) ketchup
- 1 tablespoon (15 ml) mustard
Instructions
Step 1
Set the EGG for indirect cooking, with the convEEGtor, at 350°F/176°C.
Step 2
In a cast iron skillet, cook the onion, carrot and bell pepper until soft, about 15 minutes. Add the garlic and cook for another 2 minutes and remove from the EGG.
Step 3
Combine the ground meat with the eggs, breadcrumbs, 2 tablespoons (30 ml) of Worcestershire, wine, herbs, and cooled vegetables. Prepare a loaf pan and place meat inside. Mix together the ketchup, mustard and the rest of the Worcestershire together and set aside.
Step 4
Cook meatloaf for an hour or until the meat reaches an internal temperature of 155°F/68°C. Spread the ketchup mixture on top, then cook for an additional 10 minutes. Remove from the EGG and serve immediately.
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