BOOTLEG Chuckwagon Smoked Meatloaf Recipe

  

BOOTLEG Chuckwagon smoked meatloaf seasoned with Outlaw Surf & Turf. We created a sweet heat glaze made from 8 ingredients, including Rum Runner 6 and Barrelhouse Blend. 

 Meatloaf Ingredients:

2 LB. 80/20 beef
1 LB. ground breakfast sausage
1 onion, chopped
1 red bell pepper, diced
2 jalapeno, chopped, seeds removed
4 cloves garlic, chopped
1/4 cup Outlaw Surf & Turf
1 egg
1/2 cup cream
1 cup crushed tortilla chips

Glaze Ingredients:

1 cup agave
1.5 tsp. Worcestershire sauce
3 TB. ketchup
1 TB. apple cider vinegar
1/2 tsp. Rum Runner 6
1/2 tsp. Barrelhouse Blend
1 tsp. Chipotle
1/4 tsp. salt

Instructions:

1. Mix glaze ingredients together and set aside.

2. Mix all meatloaf ingredients together.

3. Heat smoker to 260 degrees.

4. Cover 11 x 14 baking pan with parchment paper and evenly spread meatloaf mixture onto it. 

5. Put a light coat of the glaze over the meat.

6. Roll up meat like a jelly roll, keeping it as tight as possible. 

7. Put on smoker. 

8. Every 30 minutes, brush more glaze on the meatloaf until the temperature reaches 160 degrees (approx. 2 hours). 

9. Pull meatloaf from the smoker. Cover with tin foil to rest for 15 minutes.  

10. Pour rest of the glaze on and serve.