Smoked cheese stuffed meatloaf
Prep time: 20 minutes
Cook time: 2-4 hours
Servings: 10
Ingredients:
Tony Chachere’s Lite seasoning
Tony Chachere’s steakhouse marinade
4 lbs ground beef
4 eggs beaten
2 cups panko
1 1/2 cups heavy cream
1 large white onion diced and sautéed
1 lb block of mozzarella cheese
1 cup ketchup
2/3 cup bbq sauce
3 tbs apple cider vinegar
Instructions:
Start off by dicing and sautéing the onion. While the onion cooks, combine the meat, eggs, and steakhouse marinade in a bowl. Once onion is done remove from heat. Combine panko and heavy cream in a separate bowl and stir to combine. Add panko mixture to the meat bowl as well as the onion. Mix everything together with hands being careful not to overwork the meat.
Separate meat into 6 different balls or wads. Form a loaf out of the first 3. Cut mozzarella cheese into strips and place them on the meatloafs. Take the remainder meat and place them on top. Pinch and work the edges to form a meatloaf. You should have 3 separate big meatloafs at this point. Season both sides with the Tony Chachere’s Lite seasoning.
Preheat grill or smoker. Depending on what temp you cook these at will determine how long it’s going to take. I used charcoal and some smoking wood chunks on my charcoal grill.
Once the grill or smoker is where you want it, place the meatloafs on where the will cook indirectly or far enough away from the heat source that they will look slowly. I placed mine on the top rack of my grill.
Cook meatloaf until internal temp reaches about 120-130 and then flip. Continue to cook until the temp reaches 140-150.
While the meatloaf cooks, prepare the glaze. Combine ketchup, bbq sauce, and apple cider vinegar in a bowl. Stir to combine.
Spread glaze over meatloafs. Save reminder for dipping if desired. Continue to cook until meatloafs reach 165. Remove from grill or smoker and let rest. Slice and serve. Enjoy!