Mini Habanero Meatloaves on the Char-Broil Big Easy
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.
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 like 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.
Notes
You'll need a Big Easy Bunk Bed basketif 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.