Smokedcheddarjalapenoranchmeatloaf Recipes

Steps:

• In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.
• Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool.
• In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill.
• Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta.
• Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs.

Steps:

• Prepare a smoker for cooking at 225 degrees F.
• Put ground beef and ground pork in a large bowl.
• Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well.
• Pour over the ground meat mixture.
• Using your hands, mix together until the color is even.
• Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.

Steps:

• Soak the wood chips in water for at least an hour and then drain.
• Whisk together the ketchup, tomato paste, vinegar, Worcestershire and chipotle powder in a large bowl. Remove about a third of this mixture and set aside for the glaze.
• Pulse the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the ketchup mixture along with the eggs. Stir to combine and let sit for long enough for the corn chips to soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 tablespoon salt and a few grinds of pepper. Use your hands to mix together until nicely incorporated.
• Lay out a long piece of foil and shape the meat mixture into a loaf about 10-inches long and 2-inches thick. Top with another piece of foil and crimp and fold the edges shut. Poke several holes on both sides of the foil packet.
• Prepare your smoker with the drained wood chips for 275 degrees F according to the manufacturer's instructions. Set up a drip pan. Smoke until the meatloaf is about 130 degrees F, about 1 hour and 30 to 45 minutes. Cut open the foil and pull it back, then brush the reserved glaze all over the top. Continue to cook until it reaches an internal temperature of 165 degrees F, about 1 hour and 25 to 30 minutes more.
• Let the meatloaf rest for about 10 minutes, then slice and serve.

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Steps:

• Preheat oven to 325°.
• Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes.
• Do not let the bacon get hard.
• Transfer to a large bowl, add all the other ingredients, and mix very well.
• Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour.

Steps:

• Place potatoes in the bottom of a 5-quart slow cooker.
• In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced jarred mushrooms, and egg. Set aside.
• In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.
• Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and sliced fresh mushrooms.
• Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

Steps:

• Preheat oven to 350 degrees.
• Saute onion, green pepper, garlic, and jalapeños in the oil.
• Add the sauted vegetables to hamburger, eggs,flour, salt and pepper. Mix well, I use my hands.
• put in a baking dish or on a cookie sheet lined with aluminum foil.
• drape with bacon.
• combine ketchup, brown sugar, and vinegar. cover the meatloaf.
• Bake uncovered for 1 1/2 hours . Let stand for 10 minutes.

Steps:

• The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible.
• Saute the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly.
• Form the ground meat mixture into one large loaf, or several smaller loaves. I usually divide the smoked meatloaf recipe into four smaller loaves. They cook quicker, and they make nice looking leftovers.
• Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favorite wood for smoke. When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours.
• If you like, you can top the smoking meatloaf with ketchup or barbecue sauce one-half hour before removing it from the smoker. I like barbecue sauce, myself.
• Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little.

Steps:

• Preheat oven to 350°F.
• In a bowl, combine the ground turkey breast, bread crumbs, celery, onion, salt, pepper, 2/3 CUP of the cheddar cheese, 1/2 CUP of the BBQ sauce and the egg.
• Shape into a round loaf in an ungreased shallow baking pan; Bake in the preheated 350°F oven for 45 minutes.
• Brush the meatloaf with the remaining 1/4 CUP of the BBQ sauce.
• Bake 15 more minutes; Remove from oven and top with remaining cheddar cheese.
• Let the loaf 'settle' and the cheese melt before serving.

Steps:

• Heat a smoker to 225°F.
• Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker.
• Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.

Steps:

• In avery large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, pepper and parsley.
• Crumble beef over mixture; mix well.
• Shape into four loaves; place each loaf in a greased 13x9-inch baking dish.
• Bake, uncovered, at 350*F.
• for 45 minutes.
• Meanwhile, combine the ketchup, brown sugar and mustard.
• Spread over loaves.
• Bake 15 minutes longer or until a meat thermometer reads 160*F.
• Yield: 4 meat loaves (8 servings each).

Steps:

• In a bowl, beat the egg and milk.
• Stir in cheese, oats, onion, salt and rubbed sage.
• Add beef and mix well.
• (It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
• Sauce: Combine catsup, brown sugar and mustard.
• Spoon over each loaf so they are all covered in the sauce.
• Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
• For OAMC:.
• To Freeze:Place the meat loaves in the casserole dish (without sauce).
• Wrap with foil and freeze.
• To Reheat: Defrost overnight.
• Mix together the sauce and top each meat loaf with sauce.
• Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
• Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

Steps:

• Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
• Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
• Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
• Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
• Place meatloaf in the hot smoker.
• Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
• Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
• Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
• Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

Steps:

• Pre-Heat oven to 350 degrees.
• Add egg & milk ia a bowl and beat slightly.
• Stir in cheese, oats, onion, green pepper, salt and oregano.
• Add beef and mix well.
• Shape into eight (8) individual loaves and place in a greased 13X9X2 inch baking pan.
• Combine sauce incredients, mix well and spoon over individual loaves.
• Bake uncovered at 350 degrees for 45 minutes until meat is nonger pink in center.