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Saut? garlic and onions in the olive oil until onions are just translucent. Mixed together ground beef, sausage, celery, onion, garlic, eggs and add enough bread crumbs to bind it together.
Remove bacon from package and set aside three slices. On a cutting board lay the remaining slices in a five by seven strip "basket weave" pattern. Place plastic wrap or wax paper over the bacon and invert the loaf pan on top. A standard five pound disposible aluminum pan works well. (11 3/4" x 5 5/8"x 3 3/16") Holding the loaf pan in place while inverting the cutting board so as to allow the plastic wrap or wax paper and bacon to "drape" into the well of the pan with the bacon running up the sides. Divide the loaf mixture in half. Place one half of the loaf mixture into the pan on top of the bacon. Flatten it out. Place cheese in center of the meat mixture running almost to the ends. Cover with remaining loaf mixture. Fold any loose ends of the bacon on top of the meat loaf. Cover with remaining three bacon slices.
Chill in the fridge for a couple of hours. Remove from the mold by inverting it on to a frogmat if you have one or a small cookie sheet or grill to make it easier to handle.
Pre heat smoker to 250?. Insert a meat thermometer into the center of the loaf. Place in smoker and "smoke" until internal temperature reaches 160?. This will take about two to two and a half hours. It is not dine until the tempature reaches 160? no matter how long it takes.
Remove and let stand for fifteen minutes before carving.
If you prefer you may use three pounds of ground beef and eliminate the sausage.
It may be cooked in an oven. But the smoke gives it a nicer flavor.
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