"An American classic, the perfect comfort food, full of calories but so delicious!!" - Patrick
Let's get started!
- Season 500 grams of mixed ground meat with 5 tablespoons of Angus & Oink Moo Mami rub and mix it with half a bag of Parmigiano Reggiano Cheese.
- Then cook approximately 300 grams of macaroni. When it's done, mix it with a bag of grated Cheddar and Mozzarella. Season further with salt and pepper.
- Now, first form the base of the Meatloaf with one-third of the ground meat and place the slightly cooled Mac & Cheese on top. Cover it with the rest of the ground meat, making sure everything is well sealed so that no cheese leaks onto the BBQ. Now, place bacon slices around it so that the Meatloaf is completely wrapped.
- Wrap the whole thing in cling film and place it in the refrigerator for at least 3 hours.
- Now prepare your BBQ for 180°C indirect heat. Place the Meatloaf on the grill and optionally add a chunk of smoking wood; fruitwoods work well.
- You can monitor the core temperature with, for example, a Meater 2+. When the temperature reaches 60°C, brush the Meatloaf with BBQ sauce; I used Angus & Oink Dirty Barbie Espresso x Bourbon.
- Now let it cook further until it reaches a core temperature of 75°C. After this, let the Meatloaf rest for a bit before serving so that the Mac & Cheese doesn't run out immediately when you cut into it. Enjoy your meal!
Tip
Is your mouth watering yet? Then also check out Patrick's other recipes on his Instagram @flame_on_bbq or on his website www.flameonbbq.nl.
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