Cheese Stuffed Smoked Meatloaf

[smoker pete]

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.

         

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!

[TMB]

Love that! 

[Smokerjunky]

The OOZING cheese is what I would call a "HIGH CLASS PROBLEM" 

It looks simply awesome

[smokeasaurus]

I would eat that.

[Smokin Don]

Looks delicious even with the oozing cheese!!! Don

[DWard51]

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.

[Pam Gould]

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.   .☆´¯`•.¸¸. ི♥ྀ.

[RAD]

looks like some real goodness 

[KJRsmoker]

I would love to make that.  Let us know what type of cheese you find is the best after you conclude your research.

[tomcrete1]

At first I thought that was a stick of butter!  But it's cheese, butter would be awesome too! Just kidding it looks great! 

[CDN Smoker]

Looks Fantastic

[akruckus]

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.

[tlg4942]

Execellent! That cheese just looks awesome....

[hikerman]

Smoked meatloaf is always good!

[smoker pete]

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 ...