Smoked Stuffed Meatloaf
Howdy, folks! Meatloaf is one of my favorite dishes. I’m always looking for ways to add more flavor and fill up some cowboys after a long day out on the trail. This recipe has a meatloaf stuffed with cheese and smoked. All this incredible flavor and will make for excellent sandwiches all week!
Not Just Ground Beef
One of the keys to a flavorful meatloaf is to mix in about a pound of pork sausage with your 80/20 ground beef. This recipe has a total of four pounds of meat and will make two two-pound loaves or one large meatloaf. Season well with Original Seasoning and mix all together.
Tip: There just isn’t any better way to mix up a meatloaf than with your hands!
Save 30% with ChefsTemp!
Visit www.chefstemp.com and use code: COWBOYKENT30 to save 30%! Code expires 12/31/2024
Diced Vegetables & Chipotle Glaze
For this meatloaf, slice up the yellow and red bell peppers, jalapeno, and onion. Instead of adding it right to the meat, heat a cast iron skillet on medium-high and melt some butter in there. Cook the veggies until they’re translucent. This will add more flavor to the meal, and the vegetables will incorporate better with the meat.
For the sauce, we’re going to make a chipotle glaze that will go inside the meatloaf and be basted outside the meatloaf during smoking. Start by chopping up a can of chipotle peppers in adobo sauce. Do not rinse the peppers, as the adobo sauce is a big part of the flavor we’re looking for.
In a bowl, mix the ketchup, mustard, and Worcestershire sauce with the chipotle peppers. Add some honey for sweetness, and mix well.
Mix about half of the sauce with the meat and the sauteed veggies. Add breadcrumps and mix with hands until everything is well incorporated.
Stuff The Meatloaf
Lay out some parchment paper over your countertops or where you’re going to roll out the meat. Place the meat mixture in the center of the parchement. Place another piece of parchment on top of the meat and roll out to a large oval, or, if you like, make it a square. Try to make sure the edges are smooth and even.
Spread the cheddar and mozzarella slices all over the meatloaf. Add dollops of cream cheese and flatten out over the cheese. Once this is done, you’ll slowly roll the meatloaf up like a jelly roll. Seal the cheese into the edges by pressing well on each edge with a piece of wax paper.
In my case, the meatloaf is long enough to make two, so I’m going to separate into two meatloaves to reduce cooking time.
Tip: At this point, you could freeze half to smoke at a later date, depending on how many folks you have to feed!
Put the Meatloaf on the Smoker
I find that the meatloaf cooks a little fast in the smoker. I’ve taken a wire rack and put it on top of a cast iron skillet. Grease the wire rack well, and gently place the meatloaf on top of it. Put this in the smoker, seal, and smoke at 250 degrees with some Hickory (not too much, it can get bitter!).
Halfway through smoking, when the internal temperature is 110 degrees, baste the entire outside of the meatloaf with the chipotle glaze. Increase the smoker heat to 300 and cook for about another hour or until the internal temperature is 165 degrees.
Let the meatloaf sit for about five minutes after removing from heat, and then serve!
As always, Shannon and I thank you for visiting our recipes and sharing our recipes with your friends and family. Please subscribe to our YouTube Channel and follow us on Facebook and Instagram!
Smoked Stuffed Meatloaf – Cowboy Kent Rollins
Ingredients
- 2 lbs 80/20 ground beef 80/20 blend
- 2 lbs ground pork sausage
- 3 to 4 tablespoons of Kent’s Original Seasoning or your favorite all-purpose seasoning
- 1 stick butter
- 2 yellow onions chopped
- 2 red bell peppers chopped
- 2 orange bell peppers chopped
- 3 jalapenos seeded, stemmed and diced
- 3 large eggs
- ¾ cup ketchup
- 2 tablespoons yellow mustard
- 4 tablespoons honey
- 1 7 ounce can chipotle peppers in adobo sauce chopped
- 3 tablespoons worcestershire sauce
- 1 8 ounce cream cheese softened
- 5 to 8 deli slices of mozzarella cheese
- 5 to 8 deli slices of cheddar cheese
- 3 to 4 cups regular bread crumbs
Instructions
- In a large bowl combine the ground beef, sausage and seasoning. Set aside.
- In a large cast iron skillet, over medium high heat, melt the stick of butter. Stir in the onions and peppers. Continue cooking for about 6 minutes, stirring occasionally, or until tender. Let the mixture cool slightly, then stir into the meat mixture along with the eggs.
- In a small bowl, stir together the ketchup, mustard, honey, chipotle peppers and worcestershire sauce. Stir in half of the sauce mixture to the meat and reserve the rest.
- Slowly begin working in the breadcrumbs with your hands. The consistency should hold together, but not be too dry.
- Scrape the meat mixture onto a large sheet of wax paper. Top the meat with an additional sheet of wax paper and roll out into a rectangle about ½-inch thick. Remove the top wax paper.
- Evenly spread the cream cheese around the top of the meat, followed by the sliced cheeses.
- Starting on the long side, carefully roll up the meat to form a large roll. Cut the roll in half.
- Place a wire rack onto a large cast iron skillet or foil pan. Preheat the smoker to 250 degrees F. Place the meat loaves on the wire rack and on the smoker. Close the lid and add two chunks of hickory wood, for additional flavor. Cook for about 1 to 1 ½ hours, or until the internal temperature is between 110 and 120 degrees F.
- Increase the smoker temperature to 300 degrees F. and baste the meatloaves with the leftover sauce. Cook for an additional hour, or until the internal temperature is 160 degrees F. Baste again, about 10 to 15 minutes before the loaves are fully cooked. Slice and serve warm.