Mushroom and Swiss Smoked Meatloaf with Coffee BBQ Glaze
Ingredienser
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ½ cup finely shredded Swiss cheese
- ¼ cup finely diced yellow onion
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup BBQ sauce
- 1 tablespoon brewed strong coffee, cooled
- 1 teaspoon Worcestershire sauce
fremgangsmåte
- Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 6 to 8 minutes, stirring often, until their moisture has cooked off and they are lightly browned. Set aside to cool.
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Swiss cheese, onion, garlic powder, salt, pepper, and cooled mushrooms. Mix gently until just combined. Avoid compacting the mixture.
- Shape the mixture into a loaf and place it on a rimmed sheet pan or in a smoker-safe loaf pan.
- Preheat the smoker to 250°F. Add the meatloaf and smoke until the center reaches 150°F, about 1½ to 2 hours. Cooking time can vary, so use a meat thermometer.
- While the meatloaf smokes, stir together the BBQ sauce, cooled coffee, and Worcestershire sauce in a small bowl.
- Brush the glaze over the meatloaf when its center reaches 150°F. Continue smoking until the center reaches 160°F.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
merknader
Cook the mushrooms until they are no longer watery so the loaf holds together and stays tender. For a more pronounced coffee note, stir an extra teaspoon of cooled coffee into the glaze before brushing it on.
Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Rimmed Sheet Pan or Smoker-Safe Loaf Pan, Meat Thermometer
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Rimmed Sheet Pan or Smoker-Safe Loaf Pan, Meat Thermometer