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Bacon, Mushroom and PepperJack Meatloaf (with Qview)

post #1 of 9
Thread Starter 

Just finished an awesome dinner with a new recipe I'm working on. I think it's good enough to share now:


Bacon Mushroom and PepperJack Meat Loaf


1 lb Lean ground beef

1 lb Lean ground pork

1 sm Onion; finely chopped

1 can (4.25oz) finely chopped black olives

1 Egg

1/2 c bread crumbs (or Panko crumbs)

1/4 c Evaporated milk

8 oz Grated smoked pepperjack cheese

1 cn (4 oz) Button mushrooms; drained

1 c sweet baby bell peppers, finely chopped

1 pk (12 oz) bacon


In a large bowl add all ingredients but cheese and bacon. Cook and crumble the bacon, drain well and divide in half, placing 1/2 in meat mixture. Add all but 1/2 cup of the shredded smoked cheese to meat mixture. Blend well and place in perforated loaf pan. Or foil pan (removing from pan after 1 hour). Top with cooked crumbled bacon. Smoke at 225* until internal temp is 160*, then top with the rest of the pepperJack (at around the 3 hour mark). Return to smoker and up the temperature to 250*.

Smoke at 250* until 165* internal temp - around 3 1/2 hours. You may notice a stall at 160* - it took me a bit over 3 1/2 hours today to get to 165*.


Place the mixture on a sheet of foil and flatten out to the length of your pan - today I decided to keep the button mushroom whole and have them in the center of the loaf. Simply lift one side of the foil at a time to roll the meat over into a loaf.


Loaf 1.jpg


I used a perforated Baguette tray I got from the cooking store. It works well for the smoker.


Loaf 2.jpg


3 hours in mesquite smoke and time to top with the remaining smoked pepperjack.


Loaf 3.jpg


Out of the smoker and sliced up for the plate - tomorrow for lunch I'm having the best meatloaf sandwich I've ever had in my life!


Loaf 5.jpg


No Qview is complete without the plate view. I don't like tomato products on my meatloaf because I think it covers the flavors of the loaf, but the wife thinks differently, so she opted to top hers with catsup.


Loaf 6.jpg



post #2 of 9

That looks fantastic and I like the whole button mushrooms! Thanks for the recipe, haven't tried a meatloaf yet but this might be a place to start.

post #3 of 9

Nice twist on the traditional...JJ

post #4 of 9

looks real good need to try that

post #5 of 9

Fantastic idea with the baquet pan.  Recipe really is over the top with the ingredients.  Nice job.

post #6 of 9

What they all said.....................icon14.gif



post #7 of 9

Hey Baja Traveler, tell the wife that instead of ketchup, put Salsa (Whatever heat level you want) on the meatloaf for a wonderful flavour boost.  I do that and we love it.


:Looks-Great:         :drool:

post #8 of 9
Thread Starter 

Coincidentally I just made this again last weekend. I'll suggest it to the wife next time around...

post #9 of 9

Hi Baja,


I missed this post the first time around, but I'm glad I caught it this time.


Looks great!  I really like the idea of using the baguette tray to help hold the meatloaf together for smoking.  I haven't tried smoked meatloaf yet, but it is on my list.


All of your pictures, but especially your cross-sectional view and plated picture, are just gorgeous.  Thanks for posting your complete recipe and sharing it with the rest of it.


Have a great day!


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