Stuffed meatloaf- Good stuff!

[emtee]

Stuffed a meatloaf this weekend. OMG it was fabulous!

2 1/2 lb ground beef (the good stuff). Flattened. Add your favorite ML seasonings. Layer with smoked ham, baby swiss, and fresh spinach. Roll it up. Loaf it in a pan as usual (we made it into two smaller loaves and froze one). Smoke it at 225F with apple wood to 155 internal, about 2 1/2 hours. Rest it for ten minutes so it cuts well and makes pretty slices.

Oh yeah, smear a bit of the Jack Daniels original spicy BBQ sauce across the top when it comes out of the smoker.

Serve with your favorite sides.

Then eat until you drop!

 

[sumosmoke]

emtee - that sounds like a fine tasty fatty you had yourself over the weekend? Where are the pics?

 

[erain]

sounds good emtee,,, shud give it the attention it deserves with a little qview. sounds like a good smoke.

 

[kookie]

Sounds like a damn good meatloaf fatty........wheres the q-view? did it happen?..................

 

[emtee]

Sorry guys, I lied. It didn't really happen.

Actually, I rarely take pictures- not that I couldn't. I just never have. I usually just fire the smoker off and go about working in the garage. I check on the smoker every whip-stich and keep on moving. Then, when it's time to chow down, I do just that. It never even occurs to me to snap pics. I also have no internet at home. I screw the company by doing this kind of chat stuff here at work. I suppose I'll have to do better from now on.

BTW- I'm sitting here at work munching on a sandwich of the ML I didn't really do. Seems to be pretty darn good the next day! So There!

 

[cowgirl]

Well it sounds good Emtee....I like the spinach/ham/cheese idea....will give it a try.

 

[daboys]

Sounds very good. Think I would leave out the spinach, never been real big on that. This is another one I'm going to have to try.

 

[emtee]

Truth be told, I'm not a big spinach fan either, but the fresh stuff wrapped up in there is really good. Doesn't taste like the nasty vinegar laced crap. I was hesitant at first, but won't do without it now that I know it's OK.

As an aside, I plan on stuffing all kinds of neat things in there in the future. I can see many a fine plate of grub coming out of this.... Stand by.

 

[chargrilled]

Excellent idea, I failed when I tried a fatty with fresh spinach as I didnt get it tight enough but would love to try this recipe/idea, thanks!! Points

 

[creative rock]

Looks and sounded so good... I had a package of Sam's hamburger I needed to freeze or do something with... and saw this!!! Thanks emtee, it is in the smoker now... using your idea, but of course I had to pull a me... so if it doesn't come out good, or right... NO ONE but ME to blame!!!

Did more of a meatloaf recipe, spices, egg and breading... Since I didn't have the swiss, used pepper jack. I had the spinach on hand, unusual for me

I cut in half, doing two loaves freeform... no pan. Smells great, but doesn't everything smoked in a delicious wood? Lazy way out... I brought up to a higher internal temp of 160... mopped with premade BBQ sauce, prefer my own... but lazy today ;)
I am not even going to eat tonight, I have a traditional St Paddy's day dinner in... This is March 17, isn't it?

Actually am entertaining, and since my friend didn't get a traditional saint Patrick's day dinner, and i have 15 briskets... got out the pressure cooker

The stuffed meatloaf looks and smells so good, will let ya know in later post how it tastes but for emtee's recipe >>>

Thanks again to all that participate in this fabulous forum...
Matt
aka Rocky

 

[richoso1]

Sounds like a beef fatty. You need to post some Q View, it's like Show & Tell.

 

[cman95]

You do know those things are addicting???

 

[emtee]

Matt, there is no doubt that the pepper jack will be fantastic in the ML. I can see trying all kinds of things in there in the future.

I take my internal to 155, because during the rest the temp will actually go up a couple of dgrees before it cools down. And since all the ingredients (ham) was precooked, I saw no need to go clear to 160. Heck, I can eat hamburger very rare, almost raw, and I haven't died yet.

Anyway, I'd like to hear form anyone who tries this recipe or changes it up to make it better. Keep it coming folks!

 

[creative rock]

emtee... I had to bring the temp up a bit higher because of a guest that was here, she will only eat her hamburger well done. Still was impressed how it came out, even if well done usually gags me!

So many variations are possible as far as the stuffing goes, ones imagination can go wild.

I couldn't get a Q-view before eating, but here is what was leftover and the one to vacuum bag and freeze...

Thanks again,
Matt
aka Rocky