Lamb

Loaded Meatloaf

Chef John

Prep Time: 30 min

Cook Time: 1 hrs

Difficulty: Beginner

This stuffed meatloaf recipe brings together rich cuts of beef and lamb, signature seasonings, and a savory mushroom-cheese filling for an unforgettable meal hot off the recteq.

Instructions

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 375°F. Place a cast iron skillet in recteq and allow it to come up to temp.
Step 2: In a large mixing add chuck, brisket, lamb, Colden's Freakin Greek Rub, Chef Greg's 4 Letter Rub, eggs, and parmesan. Mix well until all ingredients are well incorporated. Set aside.
Step 3: In the cast iron skillet add oil, mushrooms, onions, and garlic. Cook until onions become translucent.
Step 4: Then add Colden's Freakin Greek Rub and Chef Greg's 4 Letter Rub to mushrooms. Mix well.
Step 5: Add red wine to cast iron, bring to a simmer and let it reduce until almost dry. Remove from recteq and allow to cool.
Step 6: Using the recteq Mesh Cooking Mat, shape your ground meat into a tubular shape. Using your hand start to divide the loaf so you can stuff it. Make a little pouch for the stuffing to go in.
Step 7: Add mushroom mixture and mozzarella cheese to middle of meatloaf.
Step 8: Seal loaf up and place on Mesh Cooking Mat. Place on recteq and allow to cook for an hour, or until it reach an internal temp of 175°F. Remove from recteq and allow to rest for 10 minutes before slicing.

Ingredients

Serving Sizes

2 pound(s) Ground Chuck
2 pound(s) Ground Brisket
2 pound(s) Ground Lamb
3 tablespoon(s) Colden's Freakin' Greek Rub
2 tablespoon(s) Chef Greg's 4 Letter Rub
2 Eggs
1 cup(s) Ground Parmesan Cheese
3 cup(s) Mushrooms, chopped coarse
1 cup(s) Onions, diced medium
2 tablespoon(s) Garlic Paste
2 tablespoon(s) Colden's Freakin' Greek Rub
1 tablespoon(s) Chef Greg's 4 Letter Rub
2 ¹/₂ cup(s) Red Wine
2 ¹/₂ cup(s) Mozzarella Cheese, shredded

Tools Needed

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 375°F. Place a cast iron skillet in recteq and allow it to come up to temp.
Step 2: In a large mixing add chuck, brisket, lamb, Colden's Freakin Greek Rub, Chef Greg's 4 Letter Rub, eggs, and parmesan. Mix well until all ingredients are well incorporated. Set aside.
Step 3: In the cast iron skillet add oil, mushrooms, onions, and garlic. Cook until onions become translucent.
Step 4: Then add Colden's Freakin Greek Rub and Chef Greg's 4 Letter Rub to mushrooms. Mix well.
Step 5: Add red wine to cast iron, bring to a simmer and let it reduce until almost dry. Remove from recteq and allow to cool.
Step 6: Using the recteq Mesh Cooking Mat, shape your ground meat into a tubular shape. Using your hand start to divide the loaf so you can stuff it. Make a little pouch for the stuffing to go in.
Step 7: Add mushroom mixture and mozzarella cheese to middle of meatloaf.
Step 8: Seal loaf up and place on Mesh Cooking Mat. Place on recteq and allow to cook for an hour, or until it reach an internal temp of 175°F. Remove from recteq and allow to rest for 10 minutes before slicing.

Chef Pairings

This protein-packed main course needs a side of Kung Pow Brussels Sprouts and Smoked Scalloped Potatoes.