Smoked Chedder Jalapeno Meatloaf
Recipe
Smoked Chedder Jalapeno Meatloaf
FoFa says:
"I like spicy, and this one can be adjusted by the amount of jalapeños you choose to add. I use regular bacon cause I never heard of lardons, but I usually use thick cut, and hickory smoked. The leaner the ground beef, the better it counters the fat of the others. I also usually use about 1 1/2 lbs of beef and a 1 pound breakfast or sage ground sausage instead of the 3/4 Lb."
Estimated Cooking Time: 20 Min fix, 1 hour cook
1/4 cup applewood-smoked bacon lardons (3/4 inch sticks)
1 3/4 pounds ground premium beef sirloin
3/4 pound ground pork
4 large eggs
1/4 cup minced jalapeños
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
2 teaspoons salt
1/3 cup chopped fresh cilantro
1 tablespoon toasted ground Mexican oregano
3/4 cup cubed smoked cheddar
1 cup diced white onion
Preheat oven to 325°. Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes. Do not let the bacon get hard. Transfer to a large bowl, add all the other ingredients, and mix very well. Put the mixture back into the skillet or into a standard
8-inch loaf pan and bake for 1 hour, or until the meat loaf reaches an internal temperature of 150°.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=64
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