Smoked Stuffed Meatloaf
Ingredients:
Glaze:
1/2 cup tomato sauce
1/2 cup brown sugar
1 tbsp stone ground mustard
2 dashes Worcestershire Sauce
2 dashes Tabasco Sauce
Mealoaf:
2 1/2 lbs 88/12 lean ground beef
1/4 cup bacon fat (omit if using 80/20 ground beef)
1/2 cup of old-fashioned oats
2 green peppers, diced
4 cloves garlic, minced
1 1/2 sweet onion, diced
1 1/2 tbsp Worcestershire Sauce (can substitute soy sauce)
4 dashes of Tabasco Sauce
1/2 cup tomato sauce
1 tbsp oregano
1 tbsp thyme
1 1/2 tbsp course black pepper
1 tbsp salt
1/2 tbsp smoked paprika
2 eggs
4 shakes (1 tsp) crushed red pepper
8 oz gruyere, shredded
-Sauté peppers and onion in a tbsp oil until onions translucent, add garlic and saute 2-3 minutes more, drain and cool
-Mix all other ingredients (except glaze) into mixture to until just combined (don't over mix)
-Free form 2/3 mixture into a rectangle (or other desired form), and form a well/trench for the gruyere
Ingredients:
Glaze:
1/2 cup tomato sauce
1/2 cup brown sugar
1 tbsp stone ground mustard
2 dashes Worcestershire Sauce
2 dashes Tabasco Sauce
Mealoaf:
2 1/2 lbs 88/12 lean ground beef
1/4 cup bacon fat (omit if using 80/20 ground beef)
1/2 cup of old-fashioned oats
2 green peppers, diced
4 cloves garlic, minced
1 1/2 sweet onion, diced
1 1/2 tbsp Worcestershire Sauce (can substitute soy sauce)
4 dashes of Tabasco Sauce
1/2 cup tomato sauce
1 tbsp oregano
1 tbsp thyme
1 1/2 tbsp course black pepper
1 tbsp salt
1/2 tbsp smoked paprika
2 eggs
4 shakes (1 tsp) crushed red pepper
8 oz gruyere, shredded
-Sauté peppers and onion in a tbsp oil until onions translucent, add garlic and saute 2-3 minutes more, drain and cool
-Mix all other ingredients (except glaze) into mixture to until just combined (don't over mix)
-Free form 2/3 mixture into a rectangle (or other desired form), and form a well/trench for the gruyere
-Cover with remaining meatloaf mixture and ensure cheese is covered
-Place on preheated smoker at 225 degrees for one hour
-Mix glaze ingredients in saucepan and heat on a simmer for 5 minutes or until just thickened
-Apply all of the glaze and smoke for another 30-60 minutes or until internal temperature is 155 degrees
-Mix glaze ingredients in saucepan and heat on a simmer for 5 minutes or until just thickened
-Apply all of the glaze and smoke for another 30-60 minutes or until internal temperature is 155 degrees