Layered Meatloaf W/ Peppers, Onions and Mozzarella Cheese. Served with mashed potatoes and Beef gravy
So had some time today between working in shop and not working in the yard. Saw a recipe about a layered meatloaf
and did not care for the fillers , so used what I liked and had on hand
Started with
1 1/2 pounds of lean ground beef
1 cup of sauce...3/4 Rotel and 1/4 Heinz ketchup
1 tea of dried oregano , rubbed in hands, for stronger flavor
2 egg
4 slices of bread , chopped up small
1 onion sliced
1/2 each green and red bell peppers
1 1/2 cup grated Mozza. cheese
Mix the meat, bread, oregano, half of the sauce, egg together in a bowl.
Saute the onion and peppers to just limp , than I added 1 egg and stirred and cooked . Just to help hold the veg for later. And divide into to sections.
With all the meat and ingredients mixed just to well blended ( not over mixed as it will make your loaf tough). Divide the mix into 2 parts . On parchment paper or what ever you have , make 2 rectangles of approx. 8" x 10' I used wax like the recipe said , it soaked through, hard to flip one of them. ( the red lines were so I could judge 8 x 10 approx.)
Add the veg and egg mix to the side of each meat flat, than add the cheese on top of that . Than fold over the side of each that has nothing on it and seal the edges by lightly pressing.
Than stack both sections. In hind site I could have added more items between these 2 pieces ....next time
Once stacked I put in a pan with foil so I could shape better and than in the freezer for an hour to set and to hold shape while in the smoker. ( so it does not sag )
I have been told that someone is not that fussy about the smoked food . So being the fool... sorry the nice guy I am I made a single serve with out the Rotel and not smoked . So I wrapped it in foil and into the smoker also with the big one ....All mine he says with a grin.
Here is the baby one , single serve ( half a pound )
They are both pulled from the freezer as the smoker is up to 350 deg. and with Mesquite rolling. Once in the smoker it stayed around 300 -315 deg.
This took about 1 hour and 40 minutes, pulled at 163 deg.. beautiful colour and light crust
Took both inside and topped with the rest of the sauce mixture and rest of the cheese. Oh and Mona's sause was ketchup and brown sugar mix than cheese
It shrunk down to about 3" high and 8" long by almost 5" wide
Under the broiler for 8 minutes, Fantastic colour and smell, and the potatoes and gravy almost ready. let the loaf rest for few minutes
Sliced and nice layers and little smoke ring. I did not slice the little side kick as It's not mine lol
My plate with potatoes gravy and a little corn medley and mustard pickles. So good I even went in for seconds
So this is how it worked out . I know very long post . Everything was real good . But the Rotel was lacking something. Next time I think i will make my own sauce and step up the heat a little more.
But very happy and a full belly. What can I say love me some potatoes and gravy
David
So had some time today between working in shop and not working in the yard. Saw a recipe about a layered meatloaf
and did not care for the fillers , so used what I liked and had on hand
Started with
1 1/2 pounds of lean ground beef
1 cup of sauce...3/4 Rotel and 1/4 Heinz ketchup
1 tea of dried oregano , rubbed in hands, for stronger flavor
2 egg
4 slices of bread , chopped up small
1 onion sliced
1/2 each green and red bell peppers
1 1/2 cup grated Mozza. cheese
Mix the meat, bread, oregano, half of the sauce, egg together in a bowl.
Saute the onion and peppers to just limp , than I added 1 egg and stirred and cooked . Just to help hold the veg for later. And divide into to sections.
With all the meat and ingredients mixed just to well blended ( not over mixed as it will make your loaf tough). Divide the mix into 2 parts . On parchment paper or what ever you have , make 2 rectangles of approx. 8" x 10' I used wax like the recipe said , it soaked through, hard to flip one of them. ( the red lines were so I could judge 8 x 10 approx.)
Add the veg and egg mix to the side of each meat flat, than add the cheese on top of that . Than fold over the side of each that has nothing on it and seal the edges by lightly pressing.
Than stack both sections. In hind site I could have added more items between these 2 pieces ....next time
Once stacked I put in a pan with foil so I could shape better and than in the freezer for an hour to set and to hold shape while in the smoker. ( so it does not sag )
I have been told that someone is not that fussy about the smoked food . So being the fool... sorry the nice guy I am I made a single serve with out the Rotel and not smoked . So I wrapped it in foil and into the smoker also with the big one ....All mine he says with a grin.
Here is the baby one , single serve ( half a pound )
They are both pulled from the freezer as the smoker is up to 350 deg. and with Mesquite rolling. Once in the smoker it stayed around 300 -315 deg.
This took about 1 hour and 40 minutes, pulled at 163 deg.. beautiful colour and light crust
Took both inside and topped with the rest of the sauce mixture and rest of the cheese. Oh and Mona's sause was ketchup and brown sugar mix than cheese
It shrunk down to about 3" high and 8" long by almost 5" wide
Under the broiler for 8 minutes, Fantastic colour and smell, and the potatoes and gravy almost ready. let the loaf rest for few minutes
Sliced and nice layers and little smoke ring. I did not slice the little side kick as It's not mine lol
My plate with potatoes gravy and a little corn medley and mustard pickles. So good I even went in for seconds
So this is how it worked out . I know very long post . Everything was real good . But the Rotel was lacking something. Next time I think i will make my own sauce and step up the heat a little more.
But very happy and a full belly. What can I say love me some potatoes and gravy
David
I had to laugh when you said full belly! Mine would be bursting
