Smoked Meatloaf
Serves: 6–8
Ingredients:
2 pounds ground beef
1 cup milk
2 tsp chopped fresh basil
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp pepper
1 tbsp garlic powder
1 tbsp Worcestershire sauce
1 egg
3/4 cup crushed Saltine crackers
1/4 cup diced onion
1/2 cup diced green pepper
1/4 cup Andria’s Steak Sauce
14 slices bacon
BBQ Sauce
Method:
Mix all of the ingredients together in a bowl except for the bacon and the BBQ Sauce.
Place the raw meatloaf in the refrigerator and get out the bacon.
Lay down a piece of plastic wrap and make a bacon weave (see page 26) on top of it so that it will be easier to cover the loaf with the bacon.
Pour the meatloaf into the center of the bacon weave. Form the “loaf” on top of the bacon.
Carefully roll the bacon weave over the meatloaf. Make sure the bacon slices overlap each other and the ends are rounded off. Remove and discard the plastic wrap.
Set up the smoker at 230 degrees F. Add cherry and hickory wood chunks for smoke.
When the grill is up to temperature, gingerly place the loaf on the grill opposite the charcoal.
Place the lid on the grill making sure the vents are open on the lid and the vents are placed directly over the meat.
The meat needs to reach 165 degrees F (which is well done for ground beef). Once it reaches that internal temperature, pull it off the smoker and move it over to direct heat. Grill it to crisp up the bacon (otherwise it comes off the smoker slightly soft and chewy).
Slice into 1/2-inch portions and serve.
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