Meatloaf

This was the first time we made meatloaf on the Egg and it turned out very well.  One reason I was never a big fan of meatloaf is because it is greasy because it cooks in it's own grease in the loaf pan. We used the loaf fan to for the meatloaf and left it in the fridge for an hour.  I cooked it on a perforated pan with a drip pan underneath it

Ingredients:

2 pounds ground beef (we used venison tonight)

2 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 cup chopped onion

1 cup chopped bell pepper

2 eggs, lightly beaten

16 ounces canned diced tomatoes with juice

1/2 cup quick-cooking oats

Topping:

2/3 cup ketchup

4 tablespoons brown sugar

2 tablespoons prepared mustard

Preheat egg to 350, indirect

 

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf and leave in fridge for 1 hour.

Cook for 45 minutes and then put the topping on.  Cook until the internal temperature hits 160 (about 30 more minutes).