- 3 pounds [1.4 kg] ground beef
- 1 onion, chopped
- 3 teaspoons [15 mL] minced garlic
- 1 tablespoon [15 mL] Cajun seasoning
- 1 cup [250 mL] seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup [125 mL] milk
- 8 ounces [250 mL] Creole garlic marinade
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- Prepare barbecue for indirect barbecueing; preheat barbecue to medium.
- Into a bowl, mix together ground beef, chopped onion, minced garlic, Cajun seasoning, seasoned breadcrumbs, eggs, milk and 1/4 cup [60 mL] of Creole marinade.
- Loghtly press mixture into a greased 8 x 4 x 2-inch [20 x 10 x 5-cm] bread pan.
- Inject 1/4 cup [60 mL] of remaining Creole garlic marinade in the middle of the meatloaf.
- Pour remaining 1/2 cup [125 mL] Creaole marinade all over meatloaf.
- Barbecue onto hot barbecue rack, lid closed for approximately 60 to 90 minutes, until a meat thermometer inserted in the middle of the meatloaf registers 160°F [71°C].
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