All-American Meatloaf on the Char-Broil Big Easy

I’m finding cooking meatloaf on the Char-Broil Big Easy to be rather addicting. It’s so easy to do that I do it often. But, I have to mix it up. And although our mini habanero meatloaves are truly epically fantastic, sometimes I gotta make something a bit more traditional. And what’s more traditional than all-American meatloaf? Nothing.

Well, there’s probably a lot of things, but I hereby claim these to be traditional too because they have lots of those traditional meatloaf ingredients. Like beef. And crushed crackers. Worcestershire sauce. Dijon mustard. Ok, maybe Dijon mustard isn’t so traditional in a meatloaf. Or hot sauce. How about sorta traditional meatloaf then?

It doesn’t matter because these all-American meatloaves are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.
All-American Meatloaf on the Char-Broil Big EasyAny great meatloaf needs a great glaze. Nothing fancy, nothing fru-fru. Just tasty. The glaze on these loaves is perfect. I’m a glazeaholic, so I highly recommend doubling or tripling the glaze recipe for extra drizzling when serving.

Need a great side dish for your all-American meatloaf? Fantastic baked potatoes, done up right on the Big Easy. Or my all-American mac-and-cheese.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

All-American Meatloaf on the Char-Broil Big Easy

You'll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1" long x 3.8" wide, and are 2" tall.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings

Ingredients

For the glaze

  • 1/2 cup ketchup
  • 4 tablespoons brown sugar
  • 4 tablespoons apple cider vinegar

For the meatloaf

  • 1 tablespoon olive oil
  • 1 small sweet onion minced
  • Kosher salt
  • 3 cloves garlic minced
  • 1 cup coarsely crushed soda crackers
  • 1/2 cup whole milk
  • 1 tablespoon Dijon mustard Creole mustard is also great!
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon or more! hot sauce
  • 2 large eggs whisked
  • Fresh ground black pepper and more kosher salt to taste
  • 1 pound ground beef
  • 1 pound ground pork or substitute 1 breakfast sausage for a great change!
  • 1/3 cup chopped fresh parsley

Instructions

For the glaze

  • Whisk all ingredients together.

For the meatloaf

  • Fire up your Big Easy.
  • Heat oil in a small skillet over medium-high heat.
  • Add the onion and a few pinches of salt and cook until the onion is transparent.
  • Add the garlic and cook another 2 minutes. Remove from heat and let cool.
  • Combine all remaining meatloaf ingredients along with the cooled onions in a large bowl.
  • Mix well then divide between 4 pans.
  • Top with half of the glaze and place into the Big Easy basket and Big Easy bunk bed basket.
  • Place in cooker and cool 35-45 minutes or until the center of the loaves reaches 165 F.
  • Let cool 10 minutes before slicing and serving with additional glaze drizzled over the slices.

Mini Habanero Meatloaves on the Char-Broil Big Easy

Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a much higher temperature than you would normally run a smoker so you have to adjust the cooking times, of course, but the rest is pretty straightforward and worry-free.

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. There’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. They are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.
Mini Habanero Meatloaves on the Char-Broil Big EasyThe key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You cannot rush making sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Habanero Meatloaves on the Char-Broil Big Easy

You'll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1" long x 3.8" wide, and are 2" tall.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Mike

Ingredients

  • 1 medium sweet onion chopped
  • 2 ribs celery chopped
  • 1 green bell pepper chopped
  • 1 pound ground beef
  • 1 pound ground pork or breakfast sausage
  • 1 large egg
  • 1/2 tablespoon milk
  • 1 cup plain bread crumbs
  • 2 tablespoons Montreal steak seasoning I used our homemade mix
  • 1 cup barbecue sauce I used Weber Sweet'N Spicy
  • 1/2 cup habanero salsa I used Mrs. Renfro's Habanero
  • 1 tablespoon Worcestershire sauce

Instructions

  • Fire up your Big Easy.
  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it link a wet towel. You'll be amazed at how much liquid will be released.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  • Divide beef mixture into 4 pans. Spoon remaining sauce over top.
  • Place pans in the Big Easy basket and lower into the cooker. Cook for about 45 minutes or until the center of the loaves reaches 165 F.
  • Let meatloaf rest for 10 minutes then serve.

Cajun Meatloaf

Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, we really love meatloaf that is smoked on the smoker. The addition of a light smoky flavor really makes meatloaf something special. You can make this meatloaf either way, in the oven or on the smoker.

This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

Cajun MeatloafI served this meatloaf with our Cajun brown gravy, which is also incredibly rich and flavorful. You can find the recipe for the gravy in our post on brisket with Cajun brown gravy. For a simpler but still fantastic gravy, make our fast Cajun gravy.

Also try my easy Creole meatloaf.

Cajun Meatloaf

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 12 servings
Author Mike

Ingredients

  • 4 tablespoons unsalted butter
  • 2 green onions sliced thin
  • 1 large sweet onion chopped
  • 2 stalks celery chopped
  • 1 large green bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup ketchup
  • 1 cup heavy cream
  • 3 lbs ground beef
  • 1 lb ground pork
  • 4 eggs beaten
  • 2 cups bread crumbs
  • 1 tablespoon Louisiana hot sauce
  • 2 tablespoons Worchester sauce
  • 2 teaspoons Kosher salt
  • 1 teaspoon cayenne
  • 1 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 325 F or fire up a smoker for high-heat smoking.
  • Melt the butter in large skillet over medium-high heat.
  • Add the onions, celery, and bell pepper. Cook until almost tender.
  • Add the garlic and cook another 2 minutes.
  • Add the ketchup and cream. Stir and simmer for 5 minutes.
  • Remove from heat and let cool completely.
  • Add remaining ingredients to a large bowl. Add in the cooled vegetable mix.
  • Using your hands, mix well.
  • Transfer to a large disposable aluminum pan or baking dish and cook or smoke for two hours or until internal temperature reaches 160 F.
  • Remove and let rest for 10 minutes then drain the grease.
  • Let rest another 20 minutes then drain grease. Slice and serve.