Jamies Sweet N Smokey Meatloaf Food

SMOKED MEATLOAF

Steps:

• Soak the wood chips in water for at least an hour and then drain.
• Whisk together the ketchup, tomato paste, vinegar, Worcestershire and chipotle powder in a large bowl. Remove about a third of this mixture and set aside for the glaze.
• Pulse the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the ketchup mixture along with the eggs. Stir to combine and let sit for long enough for the corn chips to soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 tablespoon salt and a few grinds of pepper. Use your hands to mix together until nicely incorporated.
• Lay out a long piece of foil and shape the meat mixture into a loaf about 10-inches long and 2-inches thick. Top with another piece of foil and crimp and fold the edges shut. Poke several holes on both sides of the foil packet.
• Prepare your smoker with the drained wood chips for 275 degrees F according to the manufacturer's instructions. Set up a drip pan. Smoke until the meatloaf is about 130 degrees F, about 1 hour and 30 to 45 minutes. Cut open the foil and pull it back, then brush the reserved glaze all over the top. Continue to cook until it reaches an internal temperature of 165 degrees F, about 1 hour and 25 to 30 minutes more.
• Let the meatloaf rest for about 10 minutes, then slice and serve.

MEATLOAF

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
• Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
• Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
• Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
• Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
• Roast for 30 minutes, then remove from the oven and discard the foil.
• Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
• If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they're the consistency of your liking, skimming away any fat from the surface, if needed.
• Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

SMOKEY CHIPOTLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

JAMIE'S SWEET N' SMOKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees. In a bowl, combine all of the ingredients, except the bacon. Mush the meat mixture with your hands. My weird way to tell if the meatloaf is ready for the oven is that I actually smell the mixture to see if it has enough seasoning. If it doesn't smell like ground beef, you're good to go. Shape in the form of a loaf and place in baking dish. Smother with ketchup and drape bacon slices over the top. Bake at 350 degrees for 45 minutes to an hour.

MY MAN'S CHEESY SMOKED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, red onion, bread crumbs, eggs, salt, and pepper together in a large bowl. Divide mixture in half. Press half of the mixture in the bottom of a loaf pan.
• Run 2 fingers lengthwise down the center of the beef mixture. Fill hollowed space with mozzarella cheese. Mold remaining beef mixture around cheese, pressing down firmly.
• Heat oil in a large skillet over medium-high heat. Cook bacon slices until lightly browned, about 5 minutes. Arrange bacon slices over beef mixture.
• Cook and stir 3/4 teaspoon mustard and 3/4 teaspoon Worcestershire sauce in the bacon grease in the skillet for 1 minute. Add bell pepper; cook until softened, 3 to 4 minutes. Spread bell pepper over bacon.
• Place remaining mustard, Worcestershire sauce, and mushrooms in the skillet; cook and stir until soft, about 5 minutes. Spread evenly over bell pepper. Scatter feta cheese over mushrooms.
• Cover loaf pan with aluminum foil; place on top of a baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the beef reads at least 160 degrees F (71 degrees C), 60 to 90 minutes.