Nothing to crazy here but it came out great!
Started with:
1lb pork sausage
2lb 90/10 hamburger ( have also used ground pork, and ground lamb which also comes out great)
1 egg
1 small can Mexican tomato sauce
1 small onion
1 large jalapeno
1 shallot
A butt load of cheese - I used half white cheddar horseradish and half extra sharp cheddar
I start by sweating the onion, jalapeno, and shallot in a frying pan. I then put the contents in the freezer to cool down while I prepare the rest.
Toss all of the meat into a large bowl along with the egg, onion mix, most of the cheese, and just enough of the tomato sauce to flavor it being careful not to make the loaf overly soggy.
I then form it into a metal 9x9 pan with a deep dimple in the middle. I place another ton of cheese and drizzle more of the tomato sauce into the dimple. Cover and place in fridge for an hour or longer.
![20130227_133332[1].jpg](/media/20130227_133332-1-jpg.204321/full?d=1507220880)
This one got 2.5 hours of hickory which happened to be when it hit IT of 160. I leave it in the pan the whole time and it gets plenty of smoke for my taste and seems to remain more moist.
![20130227_181400[1].jpg](/media/20130227_181400-1-jpg.204323/full?d=1507220880)
Nom Nom
![20130227_182536[1].jpg](/media/20130227_182536-1-jpg.204324/full?d=1507220880)
This is my first attempt at posting my work, I hope you like it :)
Started with:
1lb pork sausage
2lb 90/10 hamburger ( have also used ground pork, and ground lamb which also comes out great)
1 egg
1 small can Mexican tomato sauce
1 small onion
1 large jalapeno
1 shallot
A butt load of cheese - I used half white cheddar horseradish and half extra sharp cheddar
I start by sweating the onion, jalapeno, and shallot in a frying pan. I then put the contents in the freezer to cool down while I prepare the rest.
Toss all of the meat into a large bowl along with the egg, onion mix, most of the cheese, and just enough of the tomato sauce to flavor it being careful not to make the loaf overly soggy.
I then form it into a metal 9x9 pan with a deep dimple in the middle. I place another ton of cheese and drizzle more of the tomato sauce into the dimple. Cover and place in fridge for an hour or longer.
This one got 2.5 hours of hickory which happened to be when it hit IT of 160. I leave it in the pan the whole time and it gets plenty of smoke for my taste and seems to remain more moist.
Nom Nom
This is my first attempt at posting my work, I hope you like it :)
