Preparation

1. Cut the celery in half once lengthwise and then into small pieces.
2. Cut the pepper into similar small pieces.
3. Chop the spring onion into rings.
4. Finely chop the garlic, it's okay to be slightly coarse.
5. Put the chopped vegetables in a bowl and add the minced meat.
6. Mix with 35 grams of the Règâhrub Bad Buffalo Gunpowder and add the eggs and milk.
7. Mix this up nicely but do it loosely, not like hamburger or meatballs.
8. Take a cake tin and place cling film in it.
9. Fill the cake tin with the mixture and press lightly.
10. Put the cake tin in the fridge to set, at least 2 hours but longer is always fine.

Preparation

1. Prepare the BBQ for indirect use at around 140c/150c. Use a normal grid, not cast iron.
2. Add your favourite smoking wood. We like to use hickory combined with some cherries.
3. Now place your meatloaf in the middle of the BBQ. You can easily do this by "tipping" it out of the cake tin around the grill. Just be careful not to break it, that would be a shame. 
4. Sprinkle the remaining Règâhrub Bad Buffalo Gunpowder over your meatloaf.
5. With the lid closed, cook the meatloaf to a core temperature of around 70c. This will probably take somewhere between 70 and 100 minutes.
6. Coat your meatloaf with some BBQ sauce and let it cook in the BBQ for another 10/15 minutes. This ensures the sauce dries in nicely
7. Cut it into nice slices and enjoy! (Also delicious cold the next day)