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Jalapeño popper meatloaf

TerrebanditTerrebandit Posts: 1,283
I'm putting this on the beef category but it did have a bacon weave too. Meat Base - 2lb Lean ground beef Ritz crackers 2 eggs Dash of BBQ sauce Habanero jelly Parmasean cheese Texas BBQ rub Stuffing - Onions Red pepper Green pepper Jalapeños Creme cheese Cheddar cheese Velveta cheese Bacon weave blanket covering, with rub sprinkle on top and underneath. Cook Detail- 250 dome, indirect heat for 3.5 hr (to 175 internal temp)
Dave - Austin, TX
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Comments

  • EggucatorEggucator Posts: 184
    Looks amazing!!! 
    LBGE
    Zionsville, IN
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  • ChubbsChubbs Posts: 4,674
    Creative. Well done!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • TEggSunTEggSun Posts: 214
    Genius.  Great looking cook.
    Transplanted from Austin, Texas to Medina, Ohio

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  • JohnInCarolinaJohnInCarolina Posts: 1,952
    I don't always eat meatloaf, but when I do, I prefer it with jalapeno's.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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  • TerrebanditTerrebandit Posts: 1,283
    Thanks everyone.
    Dave - Austin, TX
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  • SmokeyPittSmokeyPitt Posts: 5,845
    Wow...that meatloaf looks so warm and cozy under the bacon weave blanket.  Dayum fine job!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • DredgerDredger Posts: 222
    Meatloaf with cheese. One of my favorite things. Looking good.
    Large BGE
    Greenville, SC
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  • Philly35Philly35 Posts: 534
    That looks delicious! I'm definitely trying that one!
    NW IOWA
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  • sumoconnellsumoconnell Posts: 943
    That's stuffed @terrebandit! Put it in the throwdown :)


    Looking good - omm nom nom..
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • RACRAC Posts: 1,314
    Nice! Going on my long list

    Ricky

    Spring, TX

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  • TerrebanditTerrebandit Posts: 1,283
    Just one tip. I recommend that you cut a few slits in the tin to allow some grease to escape during the cooking process. You can place a larger drip pan on the plate setter to catch the drippings.
    Dave - Austin, TX
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