Go Back
–+ servings

Texas-Style Smoked Meatloaf with Cheddar-Jalapeño Center

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef, preferably 80/20
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1/4 cup finely diced yellow onion
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1 medium jalapeño, seeded and finely diced
  • 1/4 cup barbecue sauce, divided

fremgangsmåte
 

  • Preheat a smoker to 250°F. Use a mild wood such as oak or pecan for a balanced smoky flavor.
  • In a small bowl, stir together the shredded cheddar and diced jalapeño. Set the filling aside.
  • In a large bowl, combine the ground beef, egg, breadcrumbs, milk, diced onion, garlic powder, smoked paprika, salt, black pepper, and 2 tablespoons of the barbecue sauce. Mix gently until just combined.
  • Place a large piece of parchment on the counter. Pat about two-thirds of the meat mixture into a rectangle about 1 inch thick. Spoon the cheddar-jalapeño mixture down the center, leaving a border around the edges.
  • Shape the remaining meat mixture over the filling. Pinch the edges and ends together, then smooth the loaf so the cheese is fully enclosed.
  • Set the meatloaf on a rack or smoker-safe pan. Smoke until the center reaches 155°F, then brush the top with the remaining 2 tablespoons of barbecue sauce.
  • Continue smoking until the center reaches 160°F. Rest the loaf for 10 minutes before slicing so the cheese has time to settle inside.

merknader

For a milder center, remove all the jalapeño seeds and membranes before dicing. Keep the loaf seam-side down while it smokes, and slice it with a sharp knife after resting to help each piece hold its cheddar filling.
Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Smoker-Safe Pan or Rack, Instant-Read Thermometer