Murray Wood: Of Easter bunny bells and Juicy Fruit gum
For Murray Wood, Easter brings to mind grandma's practical advice about repurposing, and some of life's little lessons.
In today’s feature we’ll discuss smoking a meatloaf.
The best meatloaf I’ve ever had in my life was in Oxford, Mississippi at a restaurant called A-Jax. It was a cheese stuff meatloaf and I’ve tried
adding my twist to it by adding some smoke to it bbq style.
My meatloaf calls for ground beef, panko bread crumbs, red onion, garlic, eggs, Worcestershire sauce, homemade rub or your favorite steak seasoning,
pepper jack cheese, & bbq sauce. Combine all ingredients together by hand.
Once combined, spread the meat mixture out and place pepper jack cheese in the middle. Shape the meat mixture into a log/loaf shape. Brush on some bbq sauce. Place meatloaf in the smoker on cooling rack as you want that smoke to circulate all around the loaf. Make sure to bast with bbq sauce every hour while in smoker.
Smoke for 4 hours or until it his an internal temperature of 165 degrees. Once out of smoker let the meatloaf rest for a few minutes before slicing
and serving.
Guess what, it’s eatin time!!! I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.
INGREDIENTS
* 2 pounds ground beef
* 1/2 cup panko bread crumbs
* 1/2 medium red onion (grated)
* 2 cloves garlic (minced)
* 2 eggs (lightly beaten)
* 1 Tablespoon Worcestershire sauce
* 1 Tablespooon homemade rub or favorite steak seasoning
* 1/3 cup bbq sauce
* 6 oz pepper jack cheese (cut into strips)
