¼cupJeff's original barbecue saucefor topping meatloaf at end of cook time
1lbbaconfried and crumbled
Cream Cheese Mixture
8ozcream cheese
¼cupgrated cheddar cheese
¼cupJeff's original Rub
Meatloaf Mixture
2lbs80/20 ground beef
1egg
¼cupbuttermilk
½cupchopped onions
½cupJeff's original barbecue sauce
2tbspJeff's original rub
Instructions
Remove the stem from the jalapeños then cut them in half. Remove the seeds and veins then blanch the halves for 10 minutes.
Make the cream cheese filling then fill the blanched jalapeño halves with cream cheese filling.
Place one filled jalapeño half into each section of a mini rectangle muffin pan. (I use a muffin pan by Wilton)
Make the meatloaf mixture and stuff it into muffin sections on top of the jalapeños.
Place the pan of meatloaf into the fridge to firm up for about 30 minutes.
Turn the Wilton muffin pan upside down and tap on the back to drop meatloafs onto cookie sheet or a pan with a rack.
Set up your smoker for cooking at 240°F (116°C) with indirect heat. If your smoker uses a water pan, fill it up.
Fry or bake the bacon for making the "crumbles".
Top each meatloaf with Jeff's original barbecue sauce and bacon crumbles about 30 minutes before they are done cooking.
Smoke for three hours or until they reach 160°F (71°C) in the center of each one.
Serve with a side of grilled peppers and onions.
Enjoy!
Notes
I always have extra cream cheese mixture so I buy extra jalapeños and make bacon wrapped stuffed jalapeños with the extra jalapeño halves.You can smoke these while the meatloaf muffins are cooking.