INGREDIENTS
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3 lbs ground beef
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1 lb pork sausage
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2 bell peppers, medium chopped
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1 large onion, medium chopped
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3 cloves of garlic, minced
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4 large eggs
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½ cup of heavy cream
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4-8 oz block cheese (colby, cheddar, etc), cubed in ½” cubes
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2 tbsp. coarse kosher salt
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1 tbsp. coarse ground black pepper
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½ tbsp. granulated garlic
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2 tbsp. Worcestershire sauce
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Your favorite BBQ Rub
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1 ghost pepper or jalapeño, really finely minced (optional)
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2 lb sliced bacon (optional for bacon weave)
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DIRECTIONS
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Chop bell peppers and onions in medium pieces and sauté in a skillet with whole butter, salt and pepper until cooked down. Once soft, add minced garlic and sauté for another 30 seconds.
- Add Worcestershire sauce and simmer at lower heat. Let the mix cool down while working on the next steps.
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Combine ground beef and pork sausage in a bowl and mix well. Add salt and pepper while combining the meats to make sure it all gets seasoned well.
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In a separate bowl beat up eggs, heavy cream and ghost petter or jalapeño if desired. I found out that the only way to get the spice evenly distributed amongst the whole meatloaf was to add it while beating the eggs.
- Combine egg mixture and the cooled off vegetable sauté sauce mix.
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Add ½”cubed cheese pieces as desired. Is important for flavor, texture and moisture but if you don’t like cheese you can leave it out.
- Once all of this is combined in your bowl you are ready to start loafing (see what I did there). You can either make one large 4 lb meatloaf or two regular loafs of 2 lb each. Both work well.
- Divide bacon slices into to equal piles and start weaving. I typically start with the 6-7 slices laid next to each other vertically and then slide in my horizontal slices making a square.You will need one weave per loaf.
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Once you have the weave place it around the meatloaf with your hands.
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Cover the bacon weave in whatever BBQ rub you like. You can use a spicy or sweet or savory one. It is your palette treat it!
- Light Pit Barrel®according to instructions.
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Cook until the loaf(s) reaches an internal temperature of 155°. This takes about 1.5 to 2 hours. Pull them and let them rest tented in aluminum foil for about 10 mins. It will finish out at around 160°.
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If you want you, baste loafs with your favorite BBQ sauce during the last 30 minutes of the cook for any additional layer of flavor, which I highly recommend. (For keto there are several sugar-free BBQ sauces. I use Head Country Sugar-Free)
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Slice these up thin, thick, however you like but save a couple of slices for sandwiches. You will thank me later!
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