Alma Cheese Stuffed Meatloaf and Meatballs!

This week in Chef Alli’s Kitchen I’ve cooked up some SERIOUS summer specialties for your next BBQ: Stuffed Smoked Meatloaf and my Fireball Oinkers! These meaty dishes are wrapped around Alma Creamery pepper jack cheese, smoked low and slow, then slathered in a homemade BBQ sauce that will give your fireworks next week a run for their money! You MUST try these recipes and let me know what you think.

Stuffed BBQ Meatloaf

2 lbs. lean ground beef
1 lb. ground pork
1/2 cup panko bread crumbs
1/4 cup milk
1 tsp. granulated onion
3 garlic cloves, crushed
2 eggs, beaten
1 Tbs. Worcestershire sauce
3 Tbs. Wellers Whiskey
1 Tbs. Chef Alli’s Steak Seasoning (or substitute your favorite)
6 oz. Alma Creamery Colby Jack Cheese,  cut into strips
2 carrots
2 ribs celery

In a small bowl, combine panko with milk and let rest for 5 minutes. 

Meanwhile, In a large mixing bowl gently combine beef with Pork; add panko mixture, granulated onion, garlic, eggs, Worcestershire, whiskey, steak seasoning, and milk: combine all ingredients just until evenly mixed. 

Lay out a large sheet of waxed paper onto work surface; press prepared meat mixture out over waxed paper to create a large rectangle, approx 3/4″ thickness. Place cheese strips onto center of meat, then use waxed paper to gently fold meat over the cheese, creating a large meat roll. Seal ends to create a meatloaf.

KITCHEN SMACK: Cut carrots and celery to fit meatloaf pan, placing them into the bottom of the pan to create your “rack”; top with prepared meatloaf. Brush meatloaf with half of prepared sauce. 

To Smoke: Preheat smoker to 225 degrees. When smoker is ready, place prepared meatloaf in pan onto smoker rack; close lid. Smoke meatloaf for 2 1/2 – 3 1/2 hours or until internal temp reads 165 degrees F. Remove the meatloaf from smoker; let meatloaf rest for five minutes, then slice and serve with more sauce (recipe below) on the side.

To Bake: Preheat oven to 350 degrees F. Place meatloaf onto a baking sheet, then place baking sheet onto center rack of oven. Bake meatloaf, uncovered, for 45-55 minutes, or until center is cooked to 160 degrees F. Remove meatloaf from oven and let rest for 5 minutes, then slice and serve with more sauce (recipe below) on the side.

BBQ Sauce

1/2 cup ketchup
1/3 cup packed dark brown sugar
1/4 cup Wellers whiskey
2 tsp. Chef Alli’s Steak Seasoning (or substitute your favorite)
1-2 tsp. crushed red pepper flakes

Place all ingredients into a large skillet over medium heat; whisk until well combined and thickened. Remove from heat.

 

Fireball Oinkers

1 lb. 80/20 ground beef
1 lb. ground pork
12 oz. center-cut bacon, chopped
1/3 cup milk
3 Tbs. Fireball whiskey
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
3 cloves garlic, crushed
1/4 cup freshly chopped Italian flat leaf parsley
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. red pepper flakes
6-8 oz. Alma Creamery Pepperjack Cheese, cut into 18 cubes

In small bowl, combine whiskey and milk; add panko and stir to combine; let rest for 5 minutes.

Meanwhile, place beef, pork, and bacon into a large mixing bowl and gently fold together.

Add prepared panko mixture to meats, along with cheese, parsley, salt, pepper, and red pepper flakes; gently combine all ingredients.

Divide mixture into 18 portions, rolling into balls; insert a cheese cube into each oinker, fully encasing the cheese with the meat. Place oinkers onto a baking sheet.

To Bake: Preheat oven to 375 degrees F. and bake oinkers, uncovered, on center rack for 20-25 minutes or until nicely browned and done throughout.

Immediately glaze oinkers with Oinker BBQ Sauce (recipe below), placing beneath the broiler for 1-2 minutes until sauce is bubbly and beginning to caramelize.

To Smoke: Preheat smoker to 300 degrees F. Place oinkers onto smoker rack and cook for 30 minutes with lid closed. Glaze oinkers generously with sauce then smoke an additional 25-30 minutes.

Serve oinkers at once!

Oinker BBQ sauce 

1 Tbs. olive oil
6 oz. can tomato paste
1/4 – 1/2 cup chicken broth
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
1/3 cup cider vinegar
1/2 cup Fireball whiskey
2 Tbs. Worcestershire sauce
2-3 cloves crushed garlic
2 Tbs. spicy brown mustard
1/2 – 1 tsp. red pepper flakes
1 tsp. minced chipotles in adobo (may sub chipotle sauce)
kosher salt and black pepper, to taste

In a large skillet over medium high heat, add oil; when oil is hot, add tomato paste, stirring until tomato paste is a rich deep brown in color, 8-10 minutes, adding a bit of chicken broth as needed to keep sauce from becoming too thick and dried out.

Whisk in ketchup, brown sugar, vinegar, whiskey, Worcestershire sauce, garlic, mustard, red pepper flakes, and chipotles, whisking until smooth. Season sauce to taste with salt and pepper.

Keep sauce warm until oinkers are ready to be glazed.

Now You’re Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, June 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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