"Gooey cheese pools inside every grilled slice to make this traditional entrée soothe even the most savage carnivore."
2 slices white bread, cubed, crusts removed
1/3 cup whole milk
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 pounds meatloaf mix (ground beef, pork, veal)
1 tablespoon favorite barbecue rub
1/2 cup Pecorino Romano cheese, grated
2 cups sharp cheddar cheese, shredded (½ cup for meat mixture)
1/4 cup parsley, chopped fine
2 tablespoons scallions, sliced
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2/3 cup favorite barbecue sauce
1 pound bacon
Preheat smoker to 250°F or oven to 350°F.
Combine bread and milk in a bowl and let soak for 5 minutes.
In a medium sauce pan, heat the olive oil and sauté the onions and garlic for 5 minutes, seasoning with salt and pepper. Set aside to cool.
Place the ground meat in a large bowl. Season with barbecue rub. Add the milk-and-bread mixture, onions, garlic, Pecorino Romano, ½ cup shredded cheddar cheese, parsley, scallions, eggs, Worcestershire sauce, and Dijon mustard. Mix just to combine. Do not overmix or meatloaf may come out dry.
Turn 2/3 of the meat out onto a foil-lined board sprayed with nonstick spray in a flat-topped, loaf shape. Press down along the center of the loaf to form a well. Place the remaining shredded cheddar cheese into the well. Cover the loaf with the remaining meat mixture using wet hands, pressing to form a seal.
Season the loaf with barbecue rub and wrap with the bacon. Tuck the ends of the bacon under the loaf to prevent curling.
Roll the meatloaf gently onto a pan fitted with a rack sprayed with nonstick spray. Season the bacon-wrapped loaf with barbecue rub.
Bake the meatloaf for 1 hour, then brush with barbecue sauce. Continue baking for 30 minutes or until the meatloaf reaches an internal temperature of 160°F. If smoking the loaf, apply the sauce when it hits around 140°F, and pull it off the smoker at 160°F. Let rest for 10–15 minutes. Slice, serve and enjoy.