Butcher Wrapped Meatloaf Recipe by Camp Chef

smoked cheesy meatloaf — Smoked Cheese Filled Meatloaf

prep

25 Min

cook

2.5 Hr

feeds

6-8

This fresh take on meatloaf brings a little spice and a whole lot of cheesy flavor to your next meal. Creating a smoked cheese-filled meatloaf wrapped in butcher paper is like crafting a flavor-packed masterpiece that's sure to wow your taste buds. This recipe brings together the heartiness of classic meatloaf and the smoky allure of a grill, all neatly enveloped in the rustic charm of butcher paper.

Imagine a delectable blend of savory ground meat, zesty spices, and a surprise at its core – a molten center of smoky cheese. It's comfort food taken to the next level, perfect for an outdoor gathering with friends and family. Wrapping it in butcher paper not only infuses a delightful smokiness but also gives it a rustic, old-school charm that adds to the excitement.

To embark on this culinary journey, you'll need ground meat (beef, pork, or a mixture of both), breadcrumbs, egg, diced onions, and an array of seasonings such as salt, pepper, garlic powder, and paprika. For the star of the show – the smoked cheese filling – choose your favorite variety, like cheddar or gouda. Begin by mixing the ground meat with the breadcrumbs, egg, diced onions, and seasonings. This forms the meatloaf base. Then, shape it into a rectangle, leaving the center open for the cheese. Lay the cheese slices or chunks along the middle and encase them with the meat, forming a loaf shape.

Now, the real magic happens. Preheat your pellet grill or smoker to a medium to high temperature, and add wood chips or chunks for that signature smoky flavor. Place your cheese-filled meatloaf on the grates and let it smoke to perfection. As it smokes, the meat absorbs the woodsy aroma, and the cheese inside melts into gooey deliciousness. Even with it being wrapped in butcher paper it will be able to take on a smoky flavor.

The moment you've been waiting for is here – it's time to unveil your smoked cheese-filled meatloaf. Unwrap the butcher paper to reveal the beautifully smoked, cheese-infused meatloaf. Slice into it, and watch as the molten cheese oozes out, adding a creamy, smoky essence to every bite. Serve it with your favorite sides, whether it's mashed potatoes, roasted vegetables, or a fresh salad. As you savor each forkful, you'll experience the rich, smoky flavors, the juicy meat, and the delightful surprise of the hidden cheese.

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

Smoked Cheese Filled Meatloaf

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 size 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.