When asked to select his favourite Family Day Recipe, pitmaster Brian Misko opted for his mouthwatering Cranked-Up Meatloaf. Here’s why:

“Mom made it, I hated it, recreated it and well, it’s now it’s one of our most requested recipes. If you are a child of the ’70′s you ate meatloaf and most likely never really liked it. I know I didn’t. One day my wife was inspired and made a wicked tasty Mexican inspired meatloaf. I admit, it was good. Then a few years later I wanted to give it a lift and thus the Cranked Up Meatloaf recipe was created. It takes that Mexican inspired meatloaf with crushed tortilla chips, salsa and cheese added to the meat mixture but then I completely wrapped it in bacon. It’s then smoked, glazed with BBQ sauce and presents an amazing evening meal for a family.”

Cranked-Up Meatloaf

Serves 4 to 6
2 lbs ground pork
1 cup medium or hot salsa
2 cups tortilla chips, crushed (I prefer multicoloured ones)
2 eggs
2 cups grated cheddar or Monterey Jack cheese
2 Tbsp House of Q House Rub or your favourite barbecue seasoning
1 lb bacon, cut in thin slices
House of Q Rock’n Red BBQ Sauce (optional, more for serving)

In a large bowl, combine the pork, salsa, tortilla chips, eggs, cheese and rub until well mixed. Turn the mixture onto a clean work surface, and using your hands, form the meat into a large loaf about 8 to 10 inches long.

Wrap the meatloaf with the bacon strips so the loose ends are underneath the loaf. (Or if you prefer, arrange the bacon in a lattice pattern on a clean work surface, set the meatloaf on top and roll the meat over the bacon, pressing the strips into the loaf to completely cover it.) Set the bacon-wrapped meatloaf on a plate, and cover it with plastic wrap. Refrigerate for an hour or more to allow the flavours to come together.

Prepare your grill (or your smoker) for indirect cooking on medium heat. Place a sheet of aluminum foil under the grate on the cool side of the grill. Remove the meatloaf from the fridge, remove the plastic wrap and place the loaf on the cool side of your grill (or smoker) and cook for 60 to 90 minutes. When the internal temperature of the meat reaches 140°F to 145°F, brush the meat with BBQ sauce if you like. Continue cooking until the meatloaf reaches 160°F and the bacon is crisp. Remove from the heat and allow to rest for a few minutes.

Slice the meatloaf into individual servings. Serve with more Rock’n Red BBQ Sauce.

Thanks, Mom!

Grilling with House of Q will be available from the House of Q website in February and in bookstores April 2015.

February 23, 2015

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