Go Kamado – Grilled Meatloaf With Tomato Relish – Review

If like Chef JJ Boston, you like the control you get with the Kamado Grill, then the recipes he offers in Go Kamado will help you use it to advantage.

The book begins with the Kamado Essentials. This chapter explains the Kamado Grill, How It Works, and it’s various Cooking Surfaces And Vessels. The chapter goes on to explain How To Start The Grill, How To Control The Temperature and includes Techniques on Grilling, Smoking, Roasting, and Baking.

Recipe categories include:

  • Wild Game
  • Beef
  • Pork
  • Poultry
  • Seafood
  • Sides
  • Breads & Desserts

Each of the recipes includes prep time, cook time, servings, type of heat (direct/indirect), and cooking surface required, all right at the top of the page. Next comes a brief description followed by the ingredients and instructions.

Many of the recipes also included tip, some offering substitution suggestions others are preparation tips. For the most part, the ingredients are easily sourced except for a few exceptions like the recipes found in the Wild Game chapter. But of course, you wouldn’t be in this chapter if you didn’t already have the wild game meat.

Unique And Informative

Like the Kamado Grill itself, These recipes are quite unique. Not simply happy with remaking standard recipes for the Kamado Grill, the author has instead offered the unique creations he makes for his personal chef clients.

While I was somewhat disappointed that only about a quarter of the recipes included a photo, the pictures included were spectacular. I especially liked the graphics and photos included in the Kamado Essentials section, which really helped to describe the details of the grill and the various uses.

For the included recipe I have chosen the Grilled Meatloaf With Tomato Relish, a very different recipe from the classic. Enjoy!

Grilled Meatloaf With Tomato Relish

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This bacon-wrapped meatloaf is cooked on the grill, then sliced and grilled again for an impressive presentation and robust flavor. A scoop of tangy tomato relish completes the dish.
Heat - Indirect 400°F (204°C)
Cooking surface - Cast Iron Grate, Cast Iron Skillet
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Makes8 Servings


  • 1 pound pork ground (450 g)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 2 sprigs thyme fresh, leaves only
  • kosher salt
  • black pepper freshly ground
  • 8 slices bacon not thick cut
  • olive oil

For The Relish

  • 1 medium onion white, have
  • 3 bell peppers red, halfed
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 3 bay leaves
  • 3 tomatoes seeded and finely diced
  • 1/3 cup flat-leaf parsley chopped, fresh
  • 1 cup ketchup
  • 4 1/2 teaspoons Worcestershire sauce
  • kosher salt
  • black pepper freshly ground


To Make The Relish:

  • In the hot skillet, heat oil until simmering. Add onion, garlic, and bay leaves, and sauté for 2 to 3 minutes. Add peppers, and sauté for 2 to 3 minutes more, then add the tomatoes. Stir in parsley, ketchup, and Worcestershire sauce. Season with salt and pepper to taste. Simmer for three minutes, remove bay leaves, and remove the skillet from the grill. (You should have about 2 cups of relish.)

To Make The Meatloaf

  • Preheat the grill to 400°F (204°C) using indirect heat with a cast iron grate and a cast iron skillet installed. Place onion and peppers on the grate (not in the skillet) and grill until beginning to soften and char, about 7 to 10 minutes. Remove the vegetables from the grill, dice the onion, and seed and dice the peppers.
  • In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, thyme, and 1/2 cup relish. Season salt and pepper to taste. Form the meat mixture into 9 x 4” (23 x 10 cm) loaf. Lay bacon slices flat on a work surface, overlapping the long edges slightly to form a rectangle. Place the meatloaf crosswise on the bacon and bring the ends of the bacon strips up and around the meat so the meatloaf is fully wrapped in bacon.
  • Place the meatloaf seam side down in the center of the grill, close the lid, and grill until the internal temperature reaches 160°F (71°C), about 30 to 45 minutes. Transfer the meatloaf to a serving platter and let cool completely.
  • Cut the cold meatloaf into thick slices. Brush a small amount of oil on both sides of each slice, return to the grill, close the lid, and grill for 2 to 3 minutes per side. Serve immediately with the remaining relish, warmed on the stove top (if desired).


About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for RecipesNow.com
RecipesNow! The Reviews And Recipes Magazine
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