Butcher Wrapped Meatloaf

Recipe Information

- Prep Time: 25 Min
- Cook Time: 2.5 Hr
- Servings: 6-8
 

Description

This smoked, cheese-filled meatloaf adds bold flavor and a touch of heat to a classic comfort dish. Wrapped in butcher paper, it combines hearty ground meat, zesty spices, and a molten center of smoky cheese for a rustic, crowd-pleasing meal. Mix the meat with breadcrumbs, egg, onions, and seasonings, then shape it into a rectangle and fill the center with your favorite smoked cheese, such as cheddar or gouda. Seal it into a loaf, wrap in butcher paper, and smoke it on a pellet grill until the meat is infused with rich, wood-fired flavor and the cheese melts into gooey perfection. Unwrap, slice, and enjoy the smoky, cheesy goodness with sides like mashed potatoes, roasted veggies, or a fresh salad.

Ingredients

**All Ingredients**
- 1.5 pounds 85% / 15% ground beef
- ½ pound ground pork
- ½ yellow onion minced
- 1 tablespoon oregano
- ½ tablespoon thyme
- 1 teaspoon red pepper flake
- ½ tablespoon granulated garlic
- ½ tablespoon granulated onion
- 1 teaspoon whole caraway seed
- ½ tablespoon whole fennel
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ tablespoon black pepper
- Roughly ¾ a tbsp salt
- 2 eggs
- 1.5 tablespoon sour cream
- 1.5 cups panko bread crumbs
- 1 10 oz can of Rotel original
- Cube of cheddar cheese about ¾ inch square and 4 inches long

Instructions

Step 1: Preheat your pellet grill to Hi smoke or 325°F.

Step 2: Using a large bowl, start out by tearing the beef and pork apart into small bits or clumps so it's easier to mix together.

Step 3: Add all of the seasonings into the bowl: the eggs, sour cream, can of Rotel, and the panko. Mix everything thoroughly.

Step 4: Lay out an adequate-sized piece of butcher paper and place the mixture in the middle, set in the cheese brick, and form the meat around it.

Step 5: Roll over the butcher paper and twist the ends forming a log, similar to how you can purchase larger portions of ground beef in the store. Fold under the twisted flaps on the end.

Step 6: Place in the smoker for 1 hour and 45 minutes to 2 hours. It is done when the internal temperature is 165°F.

Step 7: Remove it and allow it to rest for 10 minutes undisturbed.

Step 8: Unroll it and be gentle, remove the meatloaf, and set it on a sheet tray. Brush it with bbq sauce and place it back into the smoker for 10-15 minutes until the sauce thickens up and glazes the outside.

Step 9: Remove it and allow it to rest again for 10 minutes before slicing.

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