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Pepperoni Pizza Meatloaf
(Low Carb)

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

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Recipe Information

Ingredients:

Meatloaf
7 lbs. 80/20 Ground Beef
1 1/4 cups Hormel 25% Less Fat Sliced Pepperoni - Comes in 6 oz. bag.
2 Cups Mozzarella
3.5 oz. Bag of Baken-Ets (Pork Rinds)
1 Cup Diced Sweet Onion
1/2 Anaheim Pepper
Pepper to Taste
4 oz. Safeway Select Sundried Tomato's in oil. (chopped)
2 Tbsp. Butter

Sauce

15 oz. Can Hunts Tomato Sauce
8 oz. Can Hunts Tomato Sauce
2 Gloves Garlic Minced
1 Tbsp. Dried Oregano
2 Tsp. dried Basil (ground)
1/2  Tsp. Onion powder

Cooked on the Yoder YS640 using quality "Cascade Alder" Bear Mountain BBQ Pellets

Bear Mountain Smoking and BBQ Pellets - Cascade Alder

Header

 

 

Preparation:

Here's a low carb tasty twist on meatloaf and it's loaded with flavor!

Let's start by making the sauce. I recommend doing this several hours before the start of the cook if not a day in advance. This will allow for the spices to meld with the sauce. In a medium mixing bowl mix the following ingredients.

15 oz. Can Hunts Tomato Sauce
8 oz. Can Hunts Tomato Sauce
2 Gloves Garlic Minced
1 Tbsp. Dried Oregano
2 Tsp. dried Basil (ground)
1/2  Tsp. Onion powder

Place 8 oz. of the sauce aside. It will be used to coat the exterior of the meatloaf. Cover both with plastic wrap and let stand in the fridge for at least 4 hours.

Dice 1 cups worth of sweet onion and 1/2 of an Anaheim pepper. Make sure to de-seed the pepper prior to dicing. Dice 4 oz. of sundried tomatoes. These usually are in a jar packed in oil. Using a fork, fish them out allowing as much of the oil to drain off as possible. You will use approximately 1/2 of the 7 oz. jar. I used the Safeway Select brand found at my local Safeway store.

Next cut up 1 1/4 cup of pepperoni slices. I used the Hormel 25% less fat pepperoni that is pre-sliced and comes in a 6 oz. re-sealable bag.

In a medium pan melt 2 tbsp. butter over medium high heat. Do not burn the butter. Add in the sweet onion and Anaheim pepper and sauté until the onions become translucent.  Remove from the heat and let cool.

In a extra large mixing bowl place the 7 lbs. of 80/20 ground beef. Using your fingers, poke a bunch of holes into the ground beef. Pour the sauce over the beef allowing it to seep into the holes. Add the sun dried tomatoes, onions and peppers. Using your hands thoroughly mix the beef. Pour the bag of Baken-Ets into your blender and crush them up using pulse mode. Add the crushed Baken-Ets and 2 cups of Mozzarella cheese to the beef and thoroughly mix. Cover with plastic and place in the fridge for a couple hours to allow all the flavors to meld.

After the beef has had time to sit in the fridge, pre-heat your cooker to 250 degree F. In this cook I used Bear Mountain Cascade Alder BBQ Pellets.

Place the beef on to a cookie sheet by turning the bowl upside down on to the cookie sheet and shaking it until the meat falls on to the cookie sheet. Divide the meat into two equal portions and form two uniform loafs. Coat the outside of both meatloaf's with the 8 0z. of sauce you set aside. Shake pepper on each meatloaf to taste.

Transfer the meatloaf's to greased smoking racks if you have them. Place the meatloaf's into your cooker which should be pre-heated to 250 degrees F. Cook until the internal temp reaches 160 degrees F.

This is a very easy recipe to make and requires just a little preparation time. Cook time roughly 5 1/2 hours @ 250 degrees F.

Enjoy the meatloaf!

SmokingPit.com - Pepperoni Pizza Meatloaf slow cooked on a Yoder YS640 Pellet cooker - Mixing the sauce.

SmokingPit.com - Pepperoni Pizza Meatloaf slow cooked on a Yoder YS640 Pellet cooker - Saute the veggies.

SmokingPit.com - Pepperoni Pizza Meatloaf slow cooked on a Yoder YS640 Pellet cooker - Mixing the meat.

SmokingPit.com - Pepperoni Pizza Meatloaf slow cooked on a Yoder YS640 Pellet cooker - Mopping on the sauce.

SmokingPit.com - Pepperoni Pizza Meatloaf slow cooked on a Yoder YS640 Pellet cooker - Slow cooking the meatloaf.

SmokingPit.com - Pepperoni Pizza Meatloaf slow cooked on a Yoder YS640 Pellet cooker - The money shot!

 

 

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