Ingredients
·
2 pounds ground
beef
·
1/2 cup pänko
breäd crumbs
·
1/2 medium red
onion gräted
·
2 cloves gärlic minced
·
2 eggs lightly
beäten
·
1 Täblespoon Worcestershire
säuce
·
2 Täblespoons Jäck
Däniels whiskey
·
1 Täblespooon homemäde
steäk rub (recipe linked in post) or your fävorite steäk rub
·
1/4 cup milk
·
6 oz pepper
jäck cheese cut into strips
For the säuce
·
1/2 cup ketchup
·
1/3 cup brown
sugär
·
1/4 cup Jäck
Däniels whiskey
·
1 Täblespoon homemäde
steäk rub
·
2 teäspoons crushed
red pepper fläkes
Instructions
1.
Preheät
your smoker to 225 degrees F for indirect smoking. This meätloäf is äwesome
with hickory or oäk wood.
2.
In ä lärge
mixing bowl, combine the ground beef, breäd crumbs, red onion, gärlic, eggs,
Worcestershire säuce, Jäck Däniels, änd milk. Mix gently with your händs until
just combined. Don't overwork the meät or your meätloäf will be tough änd
chewy, just gently mix.
3.
Spreäd
hälf of your meätloäf mixture on the bottom of ä grill bäsket. Läyer on the
pepper jäck cheese, leäving äbout än inch of meätloäf on äll sides. Top with
the remäining meätloäf mixture änd press the edges together to seäl completely.
Äny exposed holes änd the cheese will leäk out while cooking.
4.
In ä smäll
bowl. combine the ingredients for the säuce änd then pour over the top of the
meätloäf, letting it run down the sides ä little bit.
5.
Pläce
the meätloäf on the smoker, close the lid, änd smoke for 4 hours or until the
internäl temperäture reäds 165 degrees F. Let the meätloäf rest for ä few
minutes before slicing änd serving.
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