Ain’t Momma’s Meatloaf

Name: Ain’t Momma’s Meatloaf
Cuisine: American
Ingredients: ½ cup minced onion; ½ green or red bell pepper, chopped fine; ½ green or red bell pepper, chopped fine; 1 teaspoon freshly ground black pepper; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; ½ teaspoon ground cumin; 1¼ pounds ground beef; ¾ pound ground pork; 1 large egg, lightly beaten; 1½ cups dry bread crumbs; ¼ cup beef stock; 3 tablespoons sour cream; 1 teaspoon Tabasco or other hot pepper sauce to taste; 1 teaspoon Tabasco or other hot pepper sauce to taste; 12 ounces beer; ½ cup water; ½ cup cider vinegar; ¼ cup vegetable oil; ½ medium onion, chopped or sliced in thin rings; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; Bar-B-Q Ranch Sauce, Creole Classic Barbecue Sauce, or other spicy tomato-based barbecue sauce; Bar-B-Q Ranch Sauce, Creole Classic Barbecue Sauce, or other spicy tomato-based barbecue sauce

Preparation info

Serves
5

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

As with a hamburger, smoking can raise meatloaf from the mundane to the sublime. We like this version, but if you—or your momma—have a favorite recipe, it can be modified for barbecuing by making the meat mixture extra moist and by adding plenty of Worcestershire sauce, vinegar, or other sharp flavor to cut the richness of the smoke.

Ingredients

Meatloaf

1 tablespoon vegetable oil
½ cup minced onion
½ <

Americas
United States
Burger

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt, and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl.
Add the remaining meatloaf ingredients to the bowl and mix well with y