Smokey Italian Meatloaf with 3-Cheese Bread

Preheat the Grill Bill Kamado to 180 degrees Celsius.

In a large bowl, mix minced beef, egg, breadcrumbs, milk, Parmesan cheese, parsley, garlic and the Angus and Oink Italian Garlic & Herb dry rub. Add salt and pepper to taste.

Take a Dutch Oven and fill it, we use the 1 litre Dutch Oven from Valhal. And sprinkle with a layer of Garlic and Herb for extra flavour and texture.

Shape the meat mixture into an elongated loaf and place it directly on the grate of the kamado. Add olive/olive wood smoking wood to taste before you

Grill the meatloaf for 45-50 minutes to an hour. Turn it occasionally for even grilling.

Check with a meat thermometer that the internal temperature is at least 70 degrees Celsius.

Let the meatloaf rest for a few minutes before slicing.

Optional: glaze with barbecue sauce during the last 10 minutes of grilling time.

Cut the top off the baguette, and remove excess soft bread, but not too much. The bread you take out makes a nice snack for yourself ;-)

Fill the bread with Queso Iberico, and Port Salut

Fill with an onion cut into half rings

And on top the Clémont Rouge.

Place the bread on the grill until the cheese is completely melted, about 5 to 8 minutes. Keep an eye on the bread so it doesn't burn. Otherwise place it on an indirect part of the BBQ.

Optionally add some more olive wood smoking wood for extra flavour.

Take the bread and the meatloaf off the BBQ, cut into nice large pieces.

Slice the meatloaf and serve on a nice plate

Don't throw away the juices from the pan, use this as gravy, and to dip your bread in! Enjoy!