Mikey’s BBQ Smoked Fatty (Meatloaf)
Is it a fatty? Is it a stuffed meatloaf?
BBQ Smoked Fatty – Does it even matter when it tastes this good????
Thanks to Mikey from Shank Brothers for sharing this recipe for BBQ Smoked Fatty (meatloaf). Feel free to get a little loose with it and substitute a few things here and there depending on what you’ve got in the fridge and cupboard. Just remember though, a good fat content in the mince is what is really important here. No one likes a dry meatloaf (-:
This recipe works best when smoked in a BBQ but… if you don’t have that sort of set up, don’t worry. Oven baked works well too.
1kg pork/beef mince mix (with a good fat content)
6 x fresh thyme stalks, stripped
2 brown onions, finely diced
1 small red capsicum, finely diced
6 garlic cloves, finely chopped
tbsp Mafia Steakout Rub
5 eggs, to be hard boiled
8 x rashers bacon, rind off
Heavenly Hell BBQ Glaze
Dr Kim’s kimchi
1 x wide loaf pan
baking paper & cling wrap
Refrigerate for 15 minutes. While mince is chilling, hard boil the 5 eggs and peel.
Line the loaf pan with plenty of baking paper hanging over the sides. Use just under half of the meat mix to make the base of your Fatty. Lay the hard boiled eggs and cheerios down the middle in a line. Eggs in the middle with the cheerios on either side.
Use remaining meat mix to form a dome over the top, make sure there are no gaps in the mix on the sides. Press gently to compact.
Lay bacon down lengthways on some more baking paper. Carefully remove the meatloaf from pan and lay on top of one end of the bacon. Use the baking paper to help you roll and wrap the bacon around the entire meatloaf.
Cling wrap and refrigerate it while you go light the BBQ. Set it up for indirect heat/low and slow smoking.
*Get ready to BBQ. Throw on a chunk of your favourite smoke wood, I love cherry. Place the Fatty on a large cooling rack and get it in the BBQ.
Smoke for 90 minutes at around 300°f. Glaze with Heavenly Hell BBQ Glaze and reglaze every 30 minutes till internal temp hits 160°f.
*for oven baking option, pre heat oven to 160°C and bake for 90 mins. Glaze with Heavenly Hell BBQ Glaze and reglaze every 30 minutes till internal temp hits 70°C.
Let rest for 10 mins.
Slice and serve with Dr Kim’s kimchi and Picklehead pickles.