Off the hook meatloaf recipe featuring Ballast Point's Red Snapper Bloody Mary mix! Cooked up on the Rec Tec Mini.
|Sweet onion||1 Medium|
|Parsley||1/4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Rosemary stem||1/2 Large|
|Dried oregano||1 Tablespoon|
|Chopped celery||1/2 Cup (8 tbs)|
|Rosemary stems||1/2 Large|
|Ground beef chuck||1 1/2 Pound|
|Ground pork shoulder||1 Pound|
|Ground linguica sausage||11 Ounce|
|Canned tomato paste||6 Ounce|
|Canned diced tomatoes||6 Ounce|
|Dijon mustard||1 Tablespoon|
|Worchestershire sauce||1 Tablespoon|
|Bloody mary mix||3/4 Cup (12 tbs)|
|Eggs||2 , whisked|
|Kosher salt||To Taste|
|Freshly cracked black pepper||To Taste|
|Fresh breadcrumbs||2 Cup (32 tbs)|
|For glazed bacon and topping:|
|Habanero vodka||3/4 Cup (12 tbs)|
|Palm sugar||1 Tablespoon|
|Bloody mary mix||1 1/2 Cup (24 tbs)|
|Cane sugar||1 Tablespoon|
Preheat rec tec grill to 375°F.
In a food processor, chop onion, parsley, garlic, rosemary stem, sage, celery and oregano.
In a large bowl, combine ground beef, ground pork, ground sausage, breadcrumbs, tomato paste, dijon mustard, diced tomatoes, worcestershire sauce, onion mixture, whisked eggs, bloody mary mix, salt, pepper and mix well with hands.
In a large saucepan, boil vodka with palm sugar until it reduces to ¼ cup of glaze.
Brush the glaze over bacon slices using pastry brush.
Transfer the meat mixture to parchment paper and shape as shown in the video.
Meanwhile boil bloody mary mix with cane sugar until it reduces to ¾ cup.
Pour this mixture over shaped meat loaf and place glazed bacon slices over it.
Place into grill and grill at 375°F for 45 minutes or until internal temperature reaches 165°F.
Serve with bread and enjoy!