Loaded Barbecue Meatloaf
Food and Drink

Courtesy Ray Sheehan, BBQ Buddha

Loaded Barbecue Meatloaf

"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.