Smoked Stuffed Meatloaf Food

SMOKED MEATLOAF RECIPE

Steps:

• Preheat smoker to 150, or oven to 350 degrees. Make sure there are pellets or wood chips inside your smoker. Enough to last almost 3 hours. We used apple for this smoked meatloaf recipe.
• In a bowl add all ingredients except bacon and cheese. Mix together well.
• Set out a piece of parchment paper on to your countertop. Lay your meatloaf mixture down and spread out so it forms a square and is about 1/2" thick all the way across.
• Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add more) on top of that spread out.
• Lay your precooked slices of bacon down, spread out evenly.
• Lift one end of your parchment paper up and begin to roll this into a long log of sorts.
• Roll up in such a way that you can remove the parchment paper when you're done.
• Once completely rolled up pinch the ends of your meatloaf roll so the least amount of cheese escapes in the smoking process.
• Lay meatloaf log on to a long grill plate as you see we used in this post.
• Place inside your smoker, on grates, in the middle. If baking in your oven it will take approx. 60 minutes to reach 150 degrees internally.
• Close lid and smoke for 2 hours 15 minutes.
• If you want to add barbecue sauce on to the top pour some on at this time. Now turn your smoker/grill up to 400 degrees until it crisps on the outside as much as you'd like and internal temp reaches 150 degrees. (times may vary on this depending on how thick your meatloaf is)
• Take off griddle and place on cutting board. Allow smoked meatloaf to rest for at least 10 minutes before slicing.

SMOKED STUFFED MEATLOAF

Steps:

• Mix all meatloaf ingredients in a bowl. Blend the mixture about 4-5 minutes.
• Spread mixture flat on saran wrap. Top meat mixture with brown sugar, shredded cheese, and 1 cup ketchup (in that order), spreading evenly over meat. Roll up loaf using saran wrap to form. Twist ends of saran wrap and place in freezer for approximately 1 hour to firm up.
• Prepare smoke pouch with 1 handful of wet mesquite chips and 2 handfuls of dry chips using aluminum foil. Poke several holes in the pouch with a fork so smoke can escape. Light one side of grill to high, leaving other side off. Place smoke pouch on hot side of grill, and wait for pouch to start smoking. Once pouch is smoking, place meatloaf on grill. Smoke until loaf registers 160 deg. in middle (approx 3 hours). Cover with remaining 1/2 cup of ketchup during last 30 minutes of cook time.
• Remove from grill and allow to rest 15-20 minutes. Slice and serve.