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–+ servings

Jalapeño Popper Smoked Meatloaf with Creamy Pepper Jack Filling and BBQ Glaze

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup whole milk
  • 1/4 cup finely diced yellow onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces cream cheese, softened
  • 1/2 cup shredded pepper jack cheese
  • 1 jalapeño, seeded and finely diced
  • 1/3 cup BBQ sauce, divided

fremgangsmåte
 

  • Preheat a smoker to 250°F. Set it up for indirect cooking.
  • In a small bowl, mix the softened cream cheese, pepper jack, and diced jalapeño until combined. Set the filling aside.
  • In a large bowl, combine the ground beef, panko, egg, milk, onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently just until everything is evenly distributed.
  • Place the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Spread the cheese mixture down the center, leaving a border around the edges. Use the parchment to fold the meat over the filling, then pinch the seams and ends closed. Shape into a loaf with the seam underneath.
  • Transfer the loaf to a smoker-safe pan or a piece of foil. Smoke until the center reaches 150°F, about 1 1/2 to 2 hours depending on its shape and the smoker.
  • Brush the top and sides with half of the BBQ sauce. Continue smoking until the center reaches 160°F, then brush with the remaining BBQ sauce. Rest the meatloaf for 10 minutes before slicing so the filling can settle.

merknader

Seed the jalapeño for a milder filling, or leave some seeds in for more heat. Seal the meat around the filling carefully to help keep the cheese inside, and slice the rested loaf with a sharp knife for neat portions.
Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowls, Parchment Paper, Instant-Read Thermometer