Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: smoker pete on September 26, 2016, 03:29:10 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKstuffedMeatloaf09252016/Meatloaf7_zpsmlaeixdw.jpg)
Meatloaf is considered by many, including myself, to be the ultimate comfort food! If I had my druthers I would have meatloaf in some form or other once a week ... but alas, even though too much of a good thing can be wonderful I need to show some restraint. I must admit that at most restaurants I check the menu to see if meatloaf is an option. As such, I have become quite a meatloaf connoiseur over the years. Meatloaves are plain scrumptious - some are just better than others.
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKstuffedMeatloaf09252016/th_Meatloaf1_zpslbpjoyyo.jpg) (http://s854.photobucket.com/user/papa_peter/media/Beef/MAKstuffedMeatloaf09252016/Meatloaf1_zpslbpjoyyo.jpg.html) (http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKstuffedMeatloaf09252016/th_Meatloaf2_zpsilvyhcxx.jpg) (http://s854.photobucket.com/user/papa_peter/media/Beef/MAKstuffedMeatloaf09252016/Meatloaf2_zpsilvyhcxx.jpg.html) (http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKstuffedMeatloaf09252016/th_Meatloaf3_zpseoyo44q5.jpg) (http://s854.photobucket.com/user/papa_peter/media/Beef/MAKstuffedMeatloaf09252016/Meatloaf3_zpseoyo44q5.jpg.html) (http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKstuffedMeatloaf09252016/th_Meatloaf4_zpssk6bjsaz.jpg) (http://s854.photobucket.com/user/papa_peter/media/Beef/MAKstuffedMeatloaf09252016/Meatloaf4_zpssk6bjsaz.jpg.html)
Smoked the meatloaf for an hour at 180ºF before bumping my MAK 2 Star to 375ºF till internal temperature reached 160ºF. You can see where the cheese oozed out when I checked the IT to verify the meatloaf temp.
I learned that I need to do more research on the type of cheese to use for stuffing meatloaves and other meats. While at the grocery store I selected a bar of Cracker Barrel extra sharp white cheddar cheese to use. Found it to be quite tasty but I did not foresee the impending cheese stuffing eruption when I sliced the meatloaf in half. Even though I allowed the smoked meatloaf to rest loosely under a foil tent for 15 minutes I was not prepared to see the molten cheese that spewed out on the cutting board. I was anticipating to enjoy a nice portion of sharp white cheddar cheese with each slice of meatloaf. I still enjoyed the cheese but more as a side than part of the meatloaf. After researching the types of cheese to use for stuffing I will repeat this recipe again cause as I stated earlier - I simply love meatloaf!
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKstuffedMeatloaf09252016/Meatloaf6_zpsqbwhvhzo.jpg)
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Love that!
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The OOZING cheese is what I would call a "HIGH CLASS PROBLEM" :D
It looks simply awesome
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I would eat that.
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Looks delicious even with the oozing cheese!!! Don
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That sir is not a problem, that oozing cheese is sauce (think of it as cheese gravy so you can dredge every cut bite in some of it). Looks just fine to me.
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Have you ever tried Halloumi cheese...it is made for grillign and doesn't melt..great on a grill with a mild flavor..might do the trick here, I like hot pepper string cheese sticks works for stuffing crusts on pizza, inside greasy cheeseburgers also. .☆´¯`•.¸¸. ི♥ྀ.
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looks like some real goodness :P
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I would love to make that. Let us know what type of cheese you find is the best after you conclude your research.
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At first I thought that was a stick of butter! But it's cheese, butter would be awesome too! Just kidding it looks great! :D
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Looks Fantastic ;D
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That looks really good!
I have made cheese stuffed meatballs and used smoked gouda. Even after slow cooking the meatballs in the red sauce for hours I had no leakage. I did rub down each of the meatballs with a few drops of water to help seal the meatballs. Maybe rubbing the meatloaf down with water will help keep the cheese from oozing during the cook.
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Execellent! That cheese just looks awesome....
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Smoked meatloaf is always good!
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I have made cheese stuffed meatballs and used smoked gouda. Even after slow cooking the meatballs in the red sauce for hours I had no leakage. I did rub down each of the meatballs with a few drops of water to help seal the meatballs. Maybe rubbing the meatloaf down with water will help keep the cheese from oozing during the cook.
I love smoked gouda. The picture that shows the cheese oozing out during the cook on the grill was caused by me when I used my Thermopen to verify the meatloaf internal temperature. It appears that poking the loaf directly into the cheese is not a smart way to go ...
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I would love to make that. Let us know what type of cheese you find is the best after you conclude your research.
My limited research shows people use mozzarella or sharp cheddar ... I'm thinking of using mozzarella next time.
In hind site the Cracker Barrel white cheddar I used did appear to be softer than normal cheddar when I cut off a sliver to taste. It tasted good but the consistency was different. Experimenting with different cheeses will be the fun part.
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Yummy cheesy goodness right there :thumbup: