Simple Grilled Meatloaf with Kary's Dry Roux Gravy

I have about 8 different meatloaf recipes, all tried and true. To "grill" or "smoke" my meatloaf is a technique that a good camping buddy taught me. We did a 6-pounder this past 4th of July for a beach-side potluck. I fell in love with the idea, and have been playing with the Big Green Egg at home (our smoker/ BBQ pit) and meatloaf ever since. The trick is to "over" spice your meat just a bit and also to make sure that you have plenty of pan drippings available to make a gravy. And trust me, pan drippings + a little of Kary's Dry Roux mix...you WANT that gravy!!!

Here's a simple mix for your meatloaf. When I cook it at home in the oven, I use leaner beef or a mix of lean beef and turkey. On the grill, you WANT those drippings, so go ahead and use the 73%-27% beef mix that you find at the store. Or the 80%-20%, if that's more your style. But stick to something that will render some fat/grease in the end. I also add bacon so that those pan drippings have some "yum" to them!

Simple Grilled Meatloaf with Kary's Dry Roux Gravy

by Chris

2 pounds of ground beef (as specified above- I used one pound of 73%-23% and one pound of 80%-20%)
4 slices of thick-cut bacon (2 whole, 1 diced, 1 cut into 8-10 larger pieces)
1/2 cup onion, diced
1/8 cup larger onion slices/quarters
1 6-ounce package of instant dressing (Stove Top or other brand - but use the bread crumbs AND seasoning packet, if they are packaged separately inside the box)
1 cup water
2 eggs
1 ounce Queen Bee Cajun seasoning
1 cup (up to 1 1/2 cups, depending on your preference) of a combination of BBQ sauce and ketchup (again, to your preference - spicy, mild...your call!)
A large disposable aluminum pan
PAM, if desired (not really necessary)
Smoker/BBQ Pit set to about 375°F

For the gravy:
1/2 cup or more pan drippings from cooked meatloaf
4 teaspoons of Kary's Dry Roux mix, divided
2 cloves garlic, minced
1 Tablespoon butter
1-2 teaspoons BBQ sauce
splash of Worcestershire sauce
2-3 drizzles of balsamic vinegar
liquid smoke, optional (if desired or not off of grill)

Preheat smoker and prepare the aluminum pan by spraying lightly with PAM.

In a large mixing bowl (and I mean LARGE), combine the meat, the 1 diced slice of bacon, the diced onion, the dressing mix (with seasoning), the water, the eggs, the Queen Bee seasoning, and about 3/4 cup of the BBQ sauce/ ketchup mixture. Mix well and form into a large oblong loaf shape. Place in the center of the aluminum pan. Pour a little bit of extra water around the edges, and place the 8-10 larger cuts of bacon and the larger onion pieces around the loaf, in the water (these will add flavor to your gravy later on). Put the two whole slices of bacon on top of the loaf, lengthwise, and top with the remaining BBQ sauce/ ketchup mixture. If you happen to have any sauce left over, go ahead and drizzle it around the sides, on the bacon and onion pieces. The more flavor you add right now, the more flavorful your gravy will be in the end!

Place pan onto heated grill, uncovered, and allow to cook for about 1 hour. At one hour, check for doneness and carefully drain off about 1/2 cup - 3/4 cup of the pan drippings. You may have to return the meatloaf to the grill for up to another half hour, but check it every 15 - 20 minutes in order to insure that it doesn't burn or overcook. Once you have the drippings, it is time to make the gravy!

To make the gravy:
Place a small sauce pan over low heat and warm your pan drippings. Add about 2 teaspoons of Kary's Dry Roux mix and whisk until there are no lumps. Then add about 1 clove of minced garlic and 1/2 a Tablespoon of butter. Whisk again, until butter is melted. Toss in about 2 teaspoons of the BBQ sauce that you are using, another teaspoon of the roux mix, another clove of minced garlic, and the other 1/2 a Tablespoon of butter. Whisk well and taste. At this point I like to add a splash of Worcestershire sauce and a drizzle or two of balsamic vinegar (red wine would work as well, if you happen to have some open). This gives the sauce a little tangy kick. After tasting again, feel free to add more roux mix, 1 teaspoon at a time, to either thicken the sauce or give it more depth. Be careful, though - ya can't take it out once it's in there. And it can overpower the other flavors if you get carried (or should I say "Kary'd"?!?) away.

*** If for some reason you can't or don't want to use a grill, this recipe can easily be done in a home oven, as well. Follow the entire recipe as directed, but with these two changes:  1) you can use a regular 9 x 13 glass baking dish, no need for a disposable pan. 2) If you want a little "smoky" flavor, add a few drops of Liquid Smoke to your gravy. I wouldn't put it in the meat itself, but it would taste mighty fine towards the end (again, use a light touch with it)!