Already mouthwatering meatloaf is stuffed with ooey gooey homemade mac-and-cheese before hitting the grill for some smoky BBQ goodness. The end result? A whole lot of wonderful memories all stuffed into a smoked, sliceable loaf!
SMOKED MAC-AND-CHEESE STUFFED MEATLOAF
Ingredients
Mac and Cheese
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
2 cups grated sharp cheddar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/2 package (8 ounces) elbow macaroni, cooked
Meatloaf
2 pounds Certified Angus Beef® brand ground beef
2 eggs, beaten
3/4 cups seasoned Italian breadcrumbs
1 teaspoon Kosher salt
1/3 cup milk
2 tablespoons of your favorite BBQ dry rub seasoning
1/4 cup of your favorite BBQ sauce
Additional Tools
Parchment paper
One wire cooling rack (optional)
Instructions
Prepare grill for two-zone cooking, placing one charcoal chimney full of ashed over charcoal on one side of the grill to create a hot and cool zone. Adjust the bottom vents to bring the grill temperature to approximately 350°F.
As the grill comes to temperature, melt the butter in a large saucepan over medium heat. Add the flour to the butter and whisk until smooth. Slowly add the milk, stirring constantly until fully incorporated. Reduce the heat to low and add the cheese, salt, and pepper to the saucepan. Continue to stir the mixture until the cheese has melted. Add the cooked pasta to the saucepan and stir until the pasta is completely coated with the cheese sauce. Remove the saucepot from the heat, cover, and allow it to sit while you prepare the meatloaf mixture.
In a large bowl, add the ground Certified Angus Beef®, eggs, breadcrumbs, salt, and milk and mix well until fully combined.
Lay one sheet of parchment paper on a cutting board and spread meatloaf mixture into a ½-inch thick rectangle. Spread an even layer of macaroni and cheese across the top of the meatloaf mixture, leaving a 1-inch border on one short side of the rectangle, a 1-inch border on both longer sides, and a 3-inch border on the remaining short side.
