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 on the Char-Broil Big Easy? Nothing of course.
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 this all-American meatloaf on the Char-Broil Big Easy are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.
Any 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.
Also try my Big Easy mini lasagnas!
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!
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
All-American Meatloaf on the Char-Broil Big Easy
Ingredients
For the glaze
- ½ 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 saltine crackers coarsely crushed
- ½ cup whole milk
- 1 tablespoon Dijon mustard Creole mustard is also great!
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or more!
- 2 large eggs whisked
- kosher salt to taste
- ground black pepper to taste
- 1 pound ground beef
- 1 pound ground pork or substitute 1 breakfast sausage for a great change!
- ⅓ cup parsley chopped
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.
Notes
Nutrition
Nutritional values are approximate.
