samschertz wrote:How do I pen the recipe?
Here's my recipe:
Smoked Meatloaf
2 tablespoons butter
1/2 cup yellow onion (one small onion), finely diced
4 cloves garlic, finely chopped
1/2 cup bell pepper, finely diced
2/3 cup barbecue sauce, divided
1.5 pounds 80% ground chuck
3/4 pound ground breakfast sausage
2 tablespoons AP (all-purpose) Rub
2 large eggs slightly beaten
1 cup bread crumbs
1/4 cup fresh parsley leaves chopped
In a skillet add 2 tablespoons of butter, garlic, onions and bell peppers and sauté until tender. Remove from skilled and let cool. In a large mixing bowl mix ground chuck, ground sausage, slightly beaten eggs, bread crumbs, chopped parsley, AP rub, half the barbecue sauce and cooled onions together and mix until combined. Do not over work the meat as it will make it tough. Place mixture into greased pie pan, cover with plastic wrap and place in fridge for 2 hours or up to overnight to firm it up. Turn over pie pan and place meatloaf on foiled rack and set in smoker. When internal temp is at 145, brush on remaining barbecue sauce to the top and sides of meatloaf. Let cook until sauce has set and internal temperature is at 160. Remove from smoker and let rest for 20 minutes. Slice & serve.