Smoked Meatloaf With Over-the-Top Peppers

Name: Smoked Meatloaf With Over-the-Top Peppers
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: American, Southern
Ingredients: 2 lb 80/20 ground beef; 2 large eggs; Bread crumbs; 1 cup restaurant style salsa; Worcestershire sauce; BBQ rub; 8 oz shredded cheese; BBQ sauce (optional); 1 red bell pepper; 1 orange bell pepper; butter; Cajun seasoning

19 steps

Prep:30minCook:2h 30min

Don't let the title fool you,. This recipe can be done on any smoker, grill, or even your oven. While I'm using my pellet grill in this example, I've done this cook on just about every smoker and grill I own. Below are tips for doing this recipe on other cookers. If you are doing this in your oven, you'll want to add in some Liquid Smoke. Though, if you have any kind of grill available, you should always opt for the real smoke. Most charcoal grills can be set up for 2-zone cooking, but if you're using a gas grill or pellet smoker/grill, you might want to consider using a smoke tube or box with dry wood chips (do NOT soak your chips). Temperature method: While you can do this cook at one temperature, I like to start low, and bump up the temperature as the cook progresses to maximize smoke flavor, and allow more basting time for the peppers. I generally start smoking at the lowest temperature my device will allow (usually around 180°F) until the meat gets to around 100° F internal. Then I'll take it to 225° F until the internal temps is around 125° F or so. Then the heat gets increased to 250° F the rest of the way. Feel free to experiment with this method, and above all, have fun!

Updated at: Thu, 17 Aug 2023 03:49:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories908 kcal (45%)

Total Fat67 g (96%)

Carbs16.1 g (6%)

Sugars6.4 g (7%)

Protein58.7 g (117%)

Sodium1563 mg (78%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Meatloaf

2 lb80/20 ground beef

1 cupsalsa

8 ozshredded cheese

BBQ sauce

optional

For the Peppers

Instructions

Mise en place

Step 1

Assemble all ingredients within easy reach. This recipe goes fast, and gets messy quickly. Have some nitrile gloves on hand just in case.

Make the Binder

Step 2

Crack.and beat eggs in a bowl

Step 3

Slowly add bread crumbs and start mixing together

Step 4

Keep adding and mixing bread crumbs until you've achieved a similar consistency to the meat

Assemble the Meatloaf

Step 5

In a separate bowl, add meat, salsa, and Worcestershire sauce. Mix thoroughly.

Step 6

Thoroughly season the mixture with your favorite BBQ rub (I'm using Meat Church Holy Gospel, but you can use whatever you like). You may have to repeat this step a couple of times to ensure you have a good season..

Step 7

Add binder and mix thoroughly.

Step 8

Add cheese and mix thoroughly

Form and Set the Loaves

Step 9

Using some plastic wrap, roll the mixture into as many separate loaves as you desire. Be sure that they are close in weight to ensure a consistent cook time.

Step 10

Place loaves on a cooling rack over a baking tray. Lightly season the top and sides with your rub, and place in the refrigerator for at least one hour to set the loaves.

Make the Peppers.

Step 11

Assemble your peppers, a cutting board, and a really sharp knife.

Step 12

Julienne the peppers.

Step 13

In a foil pan, add peppers and lightly toss in a Cajun seasoning (I'm using Meat Church Holy Voodoo). Add a few pats of butter, and start your smoker or oven.

Smoke

Step 14

Place in your smoker as shown. If you are doing this in your oven, or your smoker / grill does not have a multiple rack setup, then you can place the cooling rack from Step 10 over the vegetable pan.

Step 15

For simplicity, you can go all the way through at 250° F, but slowly increasing temperature yields better results. See description for a more detailed smoking/cooking methodology.

Step 16