Double Pepper Jack meatloaf with Qview

Discussion in 'Beef' started by oneshot, Aug 17, 2009.

  1. oneshot

    oneshot Master of the Pit SMF Premier Member

    Thought y'all got rid of me huh....Yer not that lucky!!!!! LMAO [​IMG]

    Ok, here's one for y'all to try... A double layered meatloaf. The reason I do them this way is so you get a good mix of the cheese instead of in one

    Ingrediants I used:
    3.75 lbs. of burger
    3/4 Cup chopped onion
    1 large chopped bell pepper (green)
    3 large eggs
    8 ozs. of Pepper Jack cheese
    1 T Cajun seasoning
    1 T Soy sauce
    Bullseye BBQ sauce
    Wood used: Maple

    In a large bowl break up burger and add onion, chopped pepper, eggs, cajun seasonig and soy sauce. Mix very well with hands.

    Once mixed, put a layer of burger about 1/2 inch thick into a lubed up loaf pan (I just sprayed it with Pam). Leave a little hollowed spot for the cheese and the edges a litttle high so the next layer of burger can be pressed to seal in the cheese. Add a layer of cheese.

    Add your next layer of burger and apply some pressure to seal the edges.
    Remember to leave a little hollow to lay your next layer of cheese.

    Add your next layer of cheese.

    Add your final layer of burger and compress firmly on top and then around the edges to seal the cheese good.

    Cover with foil and put into the fridge to let it firm up and soak in the seasonings.

    Here's a burger I pan fried for a quick lunch (just the burger and bun, I wanted to check the flavor of the meat before smoking) and it was pretty tasty even for pan frying......No finished pics of the burger, I was to hungry...

    I will post the rest of the pics later once it's done.....

    Thanks for lookin so far...[​IMG]
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Great move with the Pepper Jack! It is one of my favorites!!!

    Nice work! Can't wait to see then end result!
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Sounds good oneshot, can't wait to see the finished product after smoking it...
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Sounds like a great start on that meastloaf, hope it comes out as good as the ingredients suggest.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that sounds like a great idea for a stuffed meat loaf. It's such a great idea I have one to post later. But yours looks really nice. When you smoked it did you ever take it out of the pan or did you leave it in the pans?[​IMG]
  6. oneshot

    oneshot Master of the Pit SMF Premier Member

    Mball, this should answer your question....LOL

    Ok, out of the fridge and while turning upside down on the foil I tap the loaf pan til the meatloaf comes out of the loaf pan and onto the foil. Then I put my hand (gently) under the foil and meatloaf and lift it up. I put the large foil pan on the top of that, which is actually the bottom of the meatloaf and flip it over so the meatloaf is now right side up in the foil pan.
    Then I add more Cajun seasoning to the top of the meatloaf. It's now ready for the smoker.
    Started at 6:30 pm at 225 degrees.

    In the smoker and awaaaaaayyyyyy we go!!!!

    I'll check it in about 45 mins. to an hour and use a baster and the juices in the pan to keep the moisture on it.

    Now the awful waiting and drooling begin.....[​IMG] lol
  7. Hey Oneshot, save me a meatloaf sammie would ya. That looks like it will be tasty. After doing a few fatties the past few weekends I was just telling my wife today that a meatloaf would be good. I don't know if I'll ever go back to baking a meatloaf in the over again. I'm hooked on thsi smoking thing. LOL
  8. oneshot

    oneshot Master of the Pit SMF Premier Member

    It's waitin for ya......but not for long....LOL [​IMG]
  9. fire it up

    fire it up Smoking Guru OTBS Member

    If I didn't keep my hair short I would be pulling it out in anticipation of this one, the pepperjack got my attention.
  10. oneshot

    oneshot Master of the Pit SMF Premier Member

    Ok, it's been 2 hours at 225* with an internal temp. of 130*. I've kicked the temp. up to 250* to get it finished. Here it is at 130* I T.

    I'm starving!!!!!! LOL
  11. oneshot

    oneshot Master of the Pit SMF Premier Member

    I have no hair left !!!!!!! LMAO [​IMG]
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They look great oneshot, any left...[​IMG]
  13. oneshot

    oneshot Master of the Pit SMF Premier Member

    And finally, the finished Qview......

    Removed from the pan to allow the bottom of the meatloaf to firm up out of the juices.

    Bullseye BBQ applied to the loaf for the final minutes.

    Done and on the plate to rest a few minutes before I devour it.

    Some inside view.

    And the final slices for dinner....

    This came out a great tasting smoke.....At least I think it did????
    I was so hungry I wolfed it down and don't even remember if I chewed it or not...LOL
    I'll taste it better later when I make sammiches.....

    Hope y'all enjoyed the smoke...
    Thanks for watchin....[​IMG]
  14. Well my mouth is watering!

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