I took inspiration from Scarbelly and tried a meat loaf weave. Nothing fancy about my recipe:
3 lbs 75% lean beef
1 lbs fresh Pork Sausage (medium heat)
1/4 cup of my usual bbq rub
4 eggs & a dash of milk
1/2 tsp each of seasoned salt and garlic powder
1/2 cup Italian bread crumbs
1 diced yellow onion (the biggest one I could find)
1 diced hot pepper (seeds removed)
1/2 diced green pepper
Formed three moist and mushy loaves, sprinkled with more rub, and began the weave. Found out later, it takes about a pound of bacon to wrap each loaf. I only had 2 pounds, so I wrapped one kind of good, the second less well, and the third one, the one for family, received the remains.
Smoked it to an internal temperature of 150 degrees and had my smoker temperature maintained around 210..
I couldn't be more pleased with the presentation and taste. The bacon took on additional smoky flavor and the smoke in the meatloaf itself drew complements. Nobody asked for catchup. If anything, I might have let it sit at 150 too long, since it seemed just under the border of being overcooked.
Happy Smoking,
Ron Groetsema
3 lbs 75% lean beef
1 lbs fresh Pork Sausage (medium heat)
1/4 cup of my usual bbq rub
4 eggs & a dash of milk
1/2 tsp each of seasoned salt and garlic powder
1/2 cup Italian bread crumbs
1 diced yellow onion (the biggest one I could find)
1 diced hot pepper (seeds removed)
1/2 diced green pepper
Formed three moist and mushy loaves, sprinkled with more rub, and began the weave. Found out later, it takes about a pound of bacon to wrap each loaf. I only had 2 pounds, so I wrapped one kind of good, the second less well, and the third one, the one for family, received the remains.
Smoked it to an internal temperature of 150 degrees and had my smoker temperature maintained around 210..
I couldn't be more pleased with the presentation and taste. The bacon took on additional smoky flavor and the smoke in the meatloaf itself drew complements. Nobody asked for catchup. If anything, I might have let it sit at 150 too long, since it seemed just under the border of being overcooked.
Happy Smoking,
Ron Groetsema
