Smoked Stuffed Meatloaf
Meatloaf can be made in many shapes and sizes and seasoned with endless varieties of ingredients. Adding an interesting stuffing in the middle only makes a great meatloaf better. Smoking meatloaf in a free form shape works well because there's more surface area exposed to absorb smoke flavors. This recipe can be cooked to perfection in the Smokehouse Wide Gas Smoker Cooker.
Smoked Stuffed Meatloaf:
Ingredients:
1.5 Pounds of Ground Beef *
1/2 Cup Onion, Minced
4 Cloves Garlic, Minced
1 Egg
2 Tablespoons Worcestershire Sauce
1/4 Cup ketchup
2 Tablespoons Fresh Basil, Chopped
1 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1/2 Teaspoon Red Pepper Flakes
1/4 Teaspoon Black Pepper
2 Cups Prepared Macaroni and Cheese
1/2 Cup Shredded Pepper Jack Cheese
1/4 Cup Crispy Bacon, Chopped
3 Tablespoons Pesto
2 Tablespoons Fresh Basil, Chopped
1/4 Cup Barbecue Sauce
Smokehouse Hickory Wood Chips or Smokehouse Mesquite Wood Chips
Directions:
Preheat grill to 350° - 400°. Place Smokehouse Chips in Smokehouse Smoker Box, open vents.
In a medium bowl, combine onion, garlic, egg, Worcestershire sauce, ketchup and spices until thoroughly combined. Break ground beef into small chunks and gently combine with ingredients.
Press meat into a rectangle shape about an inch thick on to a sheet of foil or parchment paper.
Mix chopped basil and chopped bacon into the prepared macaroni and cheese.
Spread prepared macaroni and cheese down on one side of the meatloaf leaving about an inch on each end. Layering the pesto on top of the
Sprinkle the pepper jack cheese evenly over top of the macaroni and cheese.
Fold the other side of the meatloaf on top of the cheese layer and pinch the edges and ends together to hold in the macaroni and cheese.
Place meatloaf in a shallow, grill safe, roasting pan and brush with barbecue sauce.
Place meatloaf over indirect heat (or in the coolest spot) in the grill beside the smoker and close the lid. Once chips are smoking, move them over indirect heat as well. Cook meatloaf until internal temperature reaches 155°. Remove from heat and let rest at least 10 minutes before slicing and serving.
* 80% lean beef will result in a juicier meatloaf but make sure your pan will hold all of the drippings. Also, you may substitute for a 50/50 combination of ground wild game with ground beef or ground pork.
Recipe by Tiffany Haugen