1.5 pounds 85% / 12% 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
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
Smoked Cheese Filled Meatloaf
Preheat your pellet grill to Hi smoke or 325°F .
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.
Add all of the seasonings into the bowl; the eggs, sour cream, can of Rotel, and the panko. Mix everything thoroughly.
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.
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.
Place in the smoker for 1 hour and 45 minutes to 2 hours. It is done when the internal temperature is 165°F .
Remove it and allow it to rest for 10 minutes undisturbed.
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.
Remove it and allow it to rest again for 10 minutes before slicing.