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| Home -> [Bakery, Barbecue, Beef, Ham, Loaf, Pork] -> [Rich davis' barbecued meat loaf Recipe] |
Rich davis' barbecued meat loaf
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Barbecue, Beef, Ham, Loaf, Pork |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Lean ground chuck | | 1/2
| lbs | Lean ground pork | | 1
| cup | Chopped onions | | 1
| cup | Chopped green bell pepper | | 2
| | Thick slices dry toast -- | | | Crumbled | | 1
| large | Egg -- beaten | | 3/4
| cup | Spicy KC Masterpiece | | 3
| tbsp | Worcestershire sauce | | 1 1/2
| tbsp | Minced Garlic | | 2
| tbsp | Chili powder | | | To taste Salt and pepper | | 1
| | 6 inch Cooked Smoked Sausage | | | -(6 to 8) |
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Procedures:
| 1 | Thoroughly combine all the ingredients except the sausage. | | 2 | Place minture on wax papper and flatten enough to place the sausage down the center. | | 3 | Wrap the mixture around the sausage and shape to form a meat loaf with the sausage in the center. | | 4 | Place in a loaf pan and make a slight grove in the top and pour in additonal babecue sauce. | | 5 | Place on a hot covered barbecue for 1 hour. | | 6 | Remove and let cool 10 - 15 minutes. | | 7 | Turn loaf out of pan, slice and top servings with additional barbecue sauce. | | 8 | *note: the meat loaf can also be cooked in the oven at 350. | | 9 | recipe by : chile pepper magazine, july/august 1995 |
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