BBQ Stuffed Meatloaf
BBQ Whatnow?! Yes, it moved. We are meating, loafing and stuffing all in one; and it is a BBQ flavored creation. This recipe is a highly adaptable meat dream – capable of being oven-baked, grilled or smoked – and stuffed with a variety of ingredients. It hearkens back to the Texas meat scene. No not Austin’s gay bars, albeit this recipe is fantastic and smells of greasy peppers. We are talking Hill Country BBQ and beyond. It’s a German meats Tex-Mex style of BBQ taste: with heavy mustard infusion, pickles and bacon if your heart allows, crammed with spices, cheese, jalapenos and perhaps some chorizo if your ulcer allows. Ideally this colon challenge is smoked at 350 with some mesquite and oak, for about 1 hr per pound, until an internal temp of 160. It can also be grilled with similar temps, or baked if you live in the North. However you prepare it, you will certainly enjoy and have fun adapting the recipe and its inner-workings to your meat molar specifications.
1 lb ground round
1 lb ground pork
1/2 medium sweet onion, diced
1 shallot, diced
1 carrot, finely diced
1 dill pickle, finely diced
3 cloves garlic, crushed
1 small bell pepper, diced
2 jalapenos, diced
1 serrano, diced
fresh or dried parsley
1.5 tbsp dried mustard
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp cayenne pepper
1 cup bread crumbs or crushed crackers or dried Texas toast
6 strips of bacon
BBQ beef or pork rub
.5 lb cheese [smoked cheddar, jalapeno jack, muenster, Colby, Chihuahua, etc…]
1/4 cup milk
butter or oil
Whew, that was a list, but it is well worth it.
In a small pan over low-med heat, melt butter or heat oil and add onions and shallot, cooking until tender. Season liberally with black pepper.
Add all the bell pepper, half of your serrano and jalapeno, carrot and pickle, cooking until soft. Stir to prevent burning, and set aside to coll once done.
While this is cooling, combine bread crumbs and most dry ingredients except only a dash of the rub [parsley, mustard, cumin, chili powder, black pepper].
Mix together the meats, seasoning with some salt and black pepper.
Mix in the cooled ingredients to the meat, as well as the Worcestershire, eggs and ketchup, distributing well. Slowly combine the dry ingredients with the mixture, stirring in with milk as needed. The desired consistency is moist yet malleable, so you can shape it correctly.
Get a small casserole dish or large loaf pan, oil or spray it, and put 1/3 of the mixture in the bottom, molding it to the corners and such.
Now comes the fun, the stuffing of the loaf. Layer the cheese so that it leaves about 1/2 inch of meat-putty uncovered around the edges. Layer remainder of peppers, and then more cheese. This is also when you add any other desired stuff-ins, before the last cheese layer. See possibilities below.
Now top that with the rest of the meat mixture, pushing in down the sides of the pan and around the fillings, and pack it into the pan with a smooth bottom.
Rub the bottom with your rub and some salt and pepper. We want a crust.
Layer two sheets foil on the baking sheet, with the second crumpled and then opened up [grease nooks].
Hopefully you greased the pan enough, because now you slam it onto the sheet to pop out the loaf. It should come out in a perfect brick shape.
Rub the exterior with rub, salt and pepper. Again, we want a crust.
Drizzle with honey. Layer bacon on top.
In oven, Cook at 350 for 35 minutes hour per pound, then for an additional 15 per pound at 400 to finish. Again, internal temp should be 160.
If smoking of grilling, cook for 1 hour per pound, flipping 1/2 of the way through. Also drizzle with BBQ sauce when flipping.
Once removed from heat, let the loaf sit, covered or wrapped in foil, for 30 minutes.
Serve with BBQ sauce or ketchup, potato salad, fried pickles and some cole slaw. Wash it down with a Jester King Black Metal Stout.
1/2 cup crumbled dry bacon
one Habanero pepper
1/4 lb of crumbled, dry or cooked chorizo sausage
1/4 lb Smoked sausage or jerky