Smoked Meatloaf Burnt Ends
Found this amazing Raspberry Jalapeño Monterey Jack Cheese at the butcher shop.
While the cheese was already cubed, it was too large for this project so each cube was cut into smaller cubes.
Gathered all the rest of the ingredients for my tried and true meatball/meatloaf mixture:
1 tablespoon minced garlic (measure with your heart)
1 teaspoon coarse black pepper
2 Teaspoons Kosher Salt
1/4 cup whole milk
2 teaspoons dried Parsley
1 teaspoon dried Oregano
1/2 cup Panko Bread Crumbs
1 egg
Start by whisking the egg and the milk together in a large bowl.
Add in salt, pepper, Oregano, Parsley and Garlic.
Mix everything so far together.
Add in 1/2 pound ground Pork and 1 pound ground Beef.
Finally Add the cubed cheese and the bread crumbs.
Mix well but try not to over mix. Lined a loaf pan with wax paper and added the meat mixture, pressing into the lined loaf pan.
Pan was put into the freezer for 1 hour, then turned out onto a foil lined 1/4 sheet pan.
Into the smoker for roughly 1 hour until the temp was 160F.
When the meatloaf reaches 160F, some of the cheese has melted out.
Loaf was removed from the smoker and cut into 16 two bite pieces and placed on a wire rack and back on top of the sheet pan. Started layering BBQ Sauce.
Once the sauce started to set, rotated the pieces to add more sauce and keep building layers.
Removed from smoker and resting for a moment.
A few pieces showing off for the camera
The Raspberry added a note of sweetness while the Jalapeño and the Black Pepper in the Famous Dave's Texas Pit Sause gave it a nice touch of heat.
Overall, I will sauce longer and try for more of that carmelization or burnt part of the burnt ends.
Thank you for looking!
Found this amazing Raspberry Jalapeño Monterey Jack Cheese at the butcher shop.
While the cheese was already cubed, it was too large for this project so each cube was cut into smaller cubes.
Gathered all the rest of the ingredients for my tried and true meatball/meatloaf mixture:
1 tablespoon minced garlic (measure with your heart)
1 teaspoon coarse black pepper
2 Teaspoons Kosher Salt
1/4 cup whole milk
2 teaspoons dried Parsley
1 teaspoon dried Oregano
1/2 cup Panko Bread Crumbs
1 egg
Start by whisking the egg and the milk together in a large bowl.
Add in salt, pepper, Oregano, Parsley and Garlic.
Mix everything so far together.
Add in 1/2 pound ground Pork and 1 pound ground Beef.
Finally Add the cubed cheese and the bread crumbs.
Mix well but try not to over mix. Lined a loaf pan with wax paper and added the meat mixture, pressing into the lined loaf pan.
Pan was put into the freezer for 1 hour, then turned out onto a foil lined 1/4 sheet pan.
Into the smoker for roughly 1 hour until the temp was 160F.
When the meatloaf reaches 160F, some of the cheese has melted out.
Loaf was removed from the smoker and cut into 16 two bite pieces and placed on a wire rack and back on top of the sheet pan. Started layering BBQ Sauce.
Once the sauce started to set, rotated the pieces to add more sauce and keep building layers.
Removed from smoker and resting for a moment.
A few pieces showing off for the camera
The Raspberry added a note of sweetness while the Jalapeño and the Black Pepper in the Famous Dave's Texas Pit Sause gave it a nice touch of heat.
Overall, I will sauce longer and try for more of that carmelization or burnt part of the burnt ends.
Thank you for looking!
