Poutine-Style Bacon Cheeseburger Smoked Meatloaf with Fries and Gravy
Ingredienser
- 1 pound ground beef
- 4 slices bacon, cooked and crumbled
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ½ cup shredded cheddar cheese, divided
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound frozen French fries
- 1 cup prepared beef gravy
fremgangsmåte
- Preheat a smoker to 250°F. In a large bowl, whisk together the egg, milk, ketchup, mustard, garlic powder, smoked paprika, salt, and black pepper.
- Add the ground beef, breadcrumbs, crumbled bacon, and ¼ cup of the cheddar. Mix gently until combined, taking care not to pack the meat mixture too tightly.
- Shape the mixture into a compact loaf and place it on a smoker-safe tray. Smoke until the center reaches 160°F, checking the temperature with an instant-read thermometer.
- While the meatloaf smokes, bake the frozen fries according to the package directions until golden and crisp. Warm the prepared beef gravy in a saucepan over low heat, stirring occasionally.
- Transfer the cooked meatloaf to a cutting board and let it rest for 5 to 10 minutes. Slice into four portions.
- Arrange the fries on a platter or individual plates. Add a slice of meatloaf to each portion, sprinkle with the remaining cheddar, and spoon warm gravy over the fries and meatloaf. Serve right away.
merknader
For a crispier poutine-style topping, keep the gravy off the fries until just before serving. If the cheddar is not melting from the warmth of the meatloaf and gravy, briefly cover the plated portions with foil.
Course: Main Course
Cuisine: American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Instant-Read Thermometer, Baking Sheet, Saucepan
Cuisine: American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Instant-Read Thermometer, Baking Sheet, Saucepan