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.
I used a perforated Baguette tray I got from the cooking store. It works well for the smoker.
3 hours in mesquite smoke and time to top with the remaining smoked pepperjack.
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!
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.
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.
I used a perforated Baguette tray I got from the cooking store. It works well for the smoker.
3 hours in mesquite smoke and time to top with the remaining smoked pepperjack.
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!
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.
