This is a meatloaf my uncle use to serve at his restaurant, we never had any leftover, it was always a huge hit on Friday nights special. It took me a while to figure out a smaller portion of mixture because we did about 20lbs at a time. I've made this about 30 times so far and I guarentee, this will be one of the best meatloafs you've ever eaten, ketchup won't even enter your mind.
This is a oven recipe, but I'm sure it will transfer well to the smoker.
1lb ground beef or chuck
½ lb ground pork
½ lb ground lamb
2 eggs slightly beaten
1 cup of corn (frozen in bag works fine)
1 medium Onion chopped
½ Red Bell Pepper chopped
1 package sliced mushrooms
1 cup Vigo Italian Bread crumbs (or regular bread crumbs)
1/3 cup of BBQ sauce, I find the sweeter sauce works well
1 teaspoon of Chili powder
3/4 teaspoon of salt, or to taste
1/2 teaspoon black pepper
8 cut to fit strips of bacon
Preheat ove to 350°
First spread corn over a large buttered sheet pan and roast corn in oven as it preheats for about 20 minutes or until some kernels start to turn brown and smell sweet.
Saute onions, red pepper, and mushroom in butter.
After all the veggies are cooked lay them out on a large paper towel and pat dry, then mix together the sauted veggies and corn in a medium mixing bowl and place in the freezer to cool.
In a large mixing bowl, combine the beef, lamb and pork and mix lightly with hands (latex gloves are nice for this) don't squeeze or mash the meats together. Then add about 1 egg and half the bread crumbs and again mix lightly. Once the veggies are cool, slowly mix in the veggies, other half of bread crumbs, the other egg, BBQ sauce and the chili powder and salt and pepper until it's mixed well. This may take a little time, just be sure to use your fingers to toss the ingredients, like Mr. Whiple said, "no squeezing".
Place in a ungreased 11" x 7" baking pan and pack mixture in tightly and evenly, then using your fingers, press in a gap all around the loaf, so there's a gap between the loaf and pan edges, this gives the fat and other liquids somewhere to go. Then lay the bacon strips side by side across the short side of the loaf, there should be one piece of bacon on each slice. I get 8 slices out of my loaf using a 11 x 7 pan.
Bake at 350° for 1½ hours or 165° or a bit more.
Remove from oven and remove the fat and liquids using a baster and let rest of at least an hour, this is very important, because if you try to serve the slices right away they will just crumble and fall apart.
You can add or subtract any of the veggies, just remember that whatever you decide to use, make sure it's cooked or blanched. If you use raw veggies the moisture will make the loaf into a soup.
Enjoy!!
This is a oven recipe, but I'm sure it will transfer well to the smoker.
1lb ground beef or chuck
½ lb ground pork
½ lb ground lamb
2 eggs slightly beaten
1 cup of corn (frozen in bag works fine)
1 medium Onion chopped
½ Red Bell Pepper chopped
1 package sliced mushrooms
1 cup Vigo Italian Bread crumbs (or regular bread crumbs)
1/3 cup of BBQ sauce, I find the sweeter sauce works well
1 teaspoon of Chili powder
3/4 teaspoon of salt, or to taste
1/2 teaspoon black pepper
8 cut to fit strips of bacon
Preheat ove to 350°
First spread corn over a large buttered sheet pan and roast corn in oven as it preheats for about 20 minutes or until some kernels start to turn brown and smell sweet.
Saute onions, red pepper, and mushroom in butter.
After all the veggies are cooked lay them out on a large paper towel and pat dry, then mix together the sauted veggies and corn in a medium mixing bowl and place in the freezer to cool.
In a large mixing bowl, combine the beef, lamb and pork and mix lightly with hands (latex gloves are nice for this) don't squeeze or mash the meats together. Then add about 1 egg and half the bread crumbs and again mix lightly. Once the veggies are cool, slowly mix in the veggies, other half of bread crumbs, the other egg, BBQ sauce and the chili powder and salt and pepper until it's mixed well. This may take a little time, just be sure to use your fingers to toss the ingredients, like Mr. Whiple said, "no squeezing".
Place in a ungreased 11" x 7" baking pan and pack mixture in tightly and evenly, then using your fingers, press in a gap all around the loaf, so there's a gap between the loaf and pan edges, this gives the fat and other liquids somewhere to go. Then lay the bacon strips side by side across the short side of the loaf, there should be one piece of bacon on each slice. I get 8 slices out of my loaf using a 11 x 7 pan.
Bake at 350° for 1½ hours or 165° or a bit more.
Remove from oven and remove the fat and liquids using a baster and let rest of at least an hour, this is very important, because if you try to serve the slices right away they will just crumble and fall apart.
You can add or subtract any of the veggies, just remember that whatever you decide to use, make sure it's cooked or blanched. If you use raw veggies the moisture will make the loaf into a soup.
Enjoy!!
