Sometimes, you can take a classic to the next level. This stuffed smoked meatloaf proves our case. Filled with cheese, just the right amount of bacon flavor, and painted with BBQ sauce, this twist on the diner mainstay is sure to be your new top request when it’s time to fire up the grill.
1 medium white onion, chopped
3 cloves of garlic, minced
1/4 C. grated Parmesan cheese
2 C. shredded cheddar cheese
1/3 C. chopped parsley
2 eggs
1/2 C. plain breadcrumbs
1 Tbsp. Worcestershire sauce
2 tsp. Head Country Championship Seasoning, Original
2 lbs. ground beef
6 slices bacon, cooked and roughly chopped
1/2 C. Head Country Bar-B-Q Sauce, Original
Preheat your grill or smoker to 350 degrees F. Grease a cast iron griddle with canola oil.
In a large bowl combine onion, garlic, parmesan cheese, 1/2 C. of the cheddar cheese, parsley, eggs, breadcrumbs, worcestershire sauce, Head Country Championship Seasoning, ground beef, and bacon. Using your hands, mix ingredients until just combined. (Be sure to not overmix the meat mixture or the meatloaf will turn out tough and dry.)
Shape the meatloaf into a log using 2/3 of the meat mixture. Do this in the center of the greased cast iron griddle. Use your fingers to make a long indentation down the middle of the loaf. Add the remaining cheddar cheese to the indentation, as the filling of the meatloaf. Cover the bottom half of the loaf with the remaining meat mixture, making sure to close the gaps and seal well on all sides.
Spread the top of the meatloaf with 1/3 of the Bar-B-Q sauce.
Add meatloaf on the cast iron griddle to the grill (over indirect heat) or smoke grates and cook for 30 minutes. Brush meatloaf with another 1/3 of the Bar-B-Q sauce. Bake for another 20-30 minutes, until the internal temperature reaches 160 degrees F.
Remove the meatloaf from the grill or smoker and spread with remaining sauce. Cool for 5 minutes before slicing and serving.
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl combine onion, garlic, parmesan cheese, 1/2 C. of the cheddar cheese, parsley, eggs, breadcrumbs, worcestershire sauce, Head Country Championship Seasoning, ground beef, and bacon. Using your hands, mix ingredients until just combined. (Be sure not to overmix the meat mixture or the meatloaf will turn out tough and dry.)
Shape the meatloaf into a log using 2/3 of the meat mixture. Do this in the center of the prepared baking sheet. Use your fingers to make a long indentation down the middle of the loaf. Add the remaining cheddar cheese to the indentation, as the filling of the meatloaf. Cover the bottom half of the loaf with the remaining meat mixture, making sure to close the gaps and seal them well.
Spread the top of the meatloaf with 1/3 of the Bar-B-Q sauce.
Bake meatloaf for 30 minutes. Remove from the oven and brush with another 1/3 of the Bar-B-Q sauce. Bake for another 20-30 minutes, until the internal temperature reaches 160 degrees F.
Remove the meatloaf from the oven and spread with remaining sauce. Cool for 5 minutes before slicing and serving.
