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Author Topic: Chicken Meatloaf w/ Tomato Mushroom 'Gravy'  (Read 5052 times)
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
Posts: 4729

Niagara Falls, Ontario

« on: November 24, 2010, 07:03:11 PM »


2 packages (1-2lbs) ground/minced chicken
1 cup bread crumbs (panko or seasoned Italian)
1 egg
fresh mushrooms (sliced)
sweet onion
salt & pepper
fresh chopped herbs (rosemary, thyme, mint, oregano, chives)
1 can diced fire roasted tomatoes
balsamic vinegar

Use stovetop or gasser to sautee some chopped sliced mushrooms, minced garlic, sliced onions, in EVOO and balsamic vinegar
set aside to cool
In a bowl add ground chicken, egg, bread crumbs, onion/mushroom/garlic sautee, chopped herbs, salt & pepper, a litle honey and balsamic vinegar.

Put on your gloves and mix everything well, forming a loaf (or use a loaf pan).
Add to to the top grate of a smoking keg @ 275-300* with smoking wood of choice (I used Crown Royal chips)

Let cook in loaf pan for at least one hour (to firm up before removing from pan) while preparing 'sauce'

Prepare and add the following to a well seasoned cast iron skillet
slice/sliver one sweet onion
chop some sliced fresh mushrooms
chop/mince 3 cloves fresh garlic
chop some fresh herbs (I used rosemary, thyme, oregano and garlic chives)

add one can(drained) of fire roasted diced tomatoes
add EVOO and balsamic vinegar (I used fig infused balsamic) and honey

Add skillet of mixture to bottom CI grate and remove meatloaf from loaf pann and put 'naked' back on top grate.

Insert temp probe into meatloaf and cook to a minimum 160* internal temp

Remove loaf and tent to rest.
Slice and cover with tomato 'gravy' sauce


TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
2x BKCG Hero of the Month
Superhero Member
Posts: 3528

Go fast ~ Cook slow... Marietta, GA

« Reply #1 on: November 24, 2010, 09:02:16 PM »

Beav, thanks this Rocks!

I'm going to "doit"!!!

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
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