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Receta Firehouse Stuffed Meatloaf
by Patti Fisher

Firehouse Stuffed Meatloaf

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Wood Fire Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Winter weather, even in California, begs for meatloaf and mashed potatoes. Our friend Pete makes award winning sauces and rubs. One taste and you’ll know why. We also really like that salt is never the first ingredient. Of course, if you’re making this recipe for your local firehouse you might want to triple the recipe.






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Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: hearty red wine, beer

Ingredientes

  • Ingredients: Firehouse Stuffed Meatloaf
  • 1 ½ lbs. ground beef 90/10
  • 1lb. bulk hot sausage
  • 1 medium onion, chopped
  • 2 cups Pete’s Firehouse Original BBQ sauce
  • 1 ½ Tablespoons Pete’s Firehouse Steak & Burger Rub
  • 2 eggs, beaten
  • 3 cups fresh breadcrumbs, we like sourdough bread
  • ¼ lb. Mozzarella cheese, cut into sticks
  • 1 ½ teaspoons Pete’s Firehouse Santa Maria Rub
  • Country Bob’s All Purpose Sauce, to taste

Direcciones

  1. Directions: Firehouse Stuffed Meatloaf
  2. In large bowl combine all your ingredients, except for cheese sticks and Santa Maria Rub. Place half of meatloaf mixture on small grill grate, top with cheese, then place the rest of the meat over the cheese thoroughly sealing in cheese. Sprinkle on Pete’s Firehouse Santa Maria Rub.
  3. It is easier if you use a small grill grate for the meat.
  4. Cooking Directions: Wood Pellet Grill
  5. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates, scrape drip pan (if needed) and sweep any ash out of the burn pot. Check the grease pans and change them if needed. Turn the grill setting it at 350 degrees and give the grill about 10 minutes to reach temperature.
  6. I like to add a little smoke flavor to everything so I turn the grill down to 180 degrees (84c) After a good fire is established.
  7. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
  8. After 30 minutes, turn the grill up to 350 degrees (174c). Now you can cook your sides and pick up all of the wood fired flavor from the grill. I did an hour here at 350 (174c). When the meat reaches an internal temp around 165 degrees (75c) pull it off, cover it and let it rest for 10 minutes before serving.
  9. For gas grill conversions go to our website: www.datenightdoins.com