Description
Discover how to make a mouthwatering Smoky Jalapeño Popper Meatloaf with a perfect blend of spice and flavor. Transform your dinner with this easy, delicious recipe!
Ingredients
- 2lb80/20 ground beef
- 1cup (240 ml) milk
- 11/3cup (880 ml) quick cooking oats
- 1 egg
- 1 teaspoon (5 ml) garlic powder
- 2 teaspoon (10 ml) ssalt
- 1/2teaspoon (3 ml) black pepper
- 2 teaspoon (10 ml) spaprika, *We used smoked paprika.
- 8oz (227 g) cream cheese, softened
- 2 medium jalapenos, seeded and diced
- 2 teaspoon (10 ml) sbarbecue seasoning, *We used ‘Que That rub and seasoning.
- 12 slicesturkey bacon
- 1cup (240 ml) your favorite barbecue sauce
Instructions
- Set your smoker or grill to 225°F and fill it with your preferred wood pellets.
- In a large bowl, combine the beef, milk, oats, egg, a half teaspoon of garlic powder, salt, pepper, and paprika. Mix everything thoroughly using your hands until the ingredients are fully blended.
- Place a sheet of parchment paper or foil on your workspace. Flatten the meat blend into a rectangular shape on the foil or parchment, aiming for a thickness of ¾ to 1 inch.
- Spread the softened cream cheese over the meat rectangle, ensuring you leave about a 1-inch border around the edges. Sprinkle the remaining half teaspoon of garlic powder and barbecue seasoning evenly over the cream cheese. Scatter the diced jalapeños evenly across the cream cheese.
- Begin rolling the meatloaf from one of the longer sides, using the foil to help guide it into a tight log. Carefully remove the foil as you roll. Seal the edges and ends tightly to keep the filling inside. Put it aside.
- Lay another piece of foil or parchment on your work surface to create a bacon lattice. Place seven strips of turkey bacon vertically, leaving small gaps between them. Fold back every alternate strip about two inches from the top. Place a strip of bacon horizontally across the unfolded strips. Unfold the folded strips over the horizontal strip. Fold back the strips that were not folded initially, place another strip horizontally, and alternate the pattern from the first horizontal strip. Repeat until the weave is complete.
- Gently place the rolled meatloaf onto the bacon lattice and roll it so the bacon wraps around it. Use the foil or parchment to help wrap the bacon snugly around the meatloaf. Transfer it to a baking sheet lined with butcher paper or foil.
- Position the baking sheet on the grill and let it smoke for an hour at 225°F.
- After an hour, increase the grill’s heat to 350°F. Continue grilling the meatloaf until it reaches an internal temperature of about 145°F. Brush approximately three-quarters of the barbecue sauce over it and keep cooking until the meatloaf’s internal temperature hits 160°F.
- Once 160°F is achieved, apply the rest of the barbecue sauce. Cook for another 3 to 4 minutes to let the sauce set slightly.
- Take the meatloaf off the grill and place it on a cutting board to rest. Allow it to rest for 5 to 10 minutes before slicing it into pieces 1 to 1.5 inches thick for serving.
Notes
- Ensure the cream cheese is softened to spread evenly without tearing the meat mixturenCreate a bacon lattice with slight gaps for even cooking and crispinessnAllow the meatloaf to rest after grilling to enhance flavor and moisture
