The inspiration for this Double Cheese Stuffed Smoked Meatloaf was how much my wife loved my smoked meatloaf. It has been one whole year since I last made a smoked meatloaf. A smoked meatloaf is so good all by itself. The smoker truly elevates what most people think of as “Oh Mom meatloaf again.” Try smoking your meatloaf and your kids will never say that phrase again and you guests will be amazed.
Though, we loved the meatloaf just smoked (here are two versions – MEXICAN & with EL YUCATECO, I really wanted to be more creative this time. So I came up with this cheese stuffed idea thinking it would work well. It was also hatch chili weekend at my local HEINENS grocery store, so I thought the addition of hatch chilies would be a unique and spicy topping instead of using a traditional chili sauce. I have to say that this dish was AMAZING. It exceeded my expectations.
One of the keys for this dish was picking the right cheese. I went to the cheese counter at Heinen’s for some help. They are normally so knowledgeable. (This is not an ad for Heinen’s but sharing a step that you should take advantage of at your local grocery store). While at the cheese counter, I explained what I was making and needed some guidance on the right melting cheese. The first lady, after hearing my request, said hold on, and called for the expert. When the second lady heard my objective, she suggested fresh mozzarella, and the kicker, manchego. MANCHEGO is a Spanish cheese. The key is both are slow melting cheeses.
As I was making this dinner, I said to my wife, we need to invite someone over to share this meal. I just knew as I was putting it together how good it would be. The dish is so well composed. The Double Cheese Stuffed Smoked Meatloaf was served over a roasted yellow cauliflower hatch chili cheese puree. This puree by itself was amazing. The hatch chili cheese had the best flavor. I also served the an adobo red sauce that is my go to sauce.
The cast of characters.
The stuffing and rolling process for the meatloaf.
The stuffed hatch chili topped meatloaf out of the smoker.
The Double Cheese Stuffed Smoked Meatloaf plated.
Double Cheese Stuffed Smoked Meatloaf
- 2 Lbs Ground Turkey
- 1 Bunch Cilantro
- 2 Tbsp Adobo Seasoning
- 1 Tbsp Black Pepper
- 2 Whole Eggs beaten
- 6 Ounces Fresh Mozzarella
- 4 Ounces Manchego
Combine the turkey, cilantro, Adobo seasoning, black pepper and eggs and mix well. Roll out on top of plastic wrap.
Take pieces of each of the cheese and lay down the center of the meatloaf role. Take one side of the plastic wrap lengthwise and roll the meatloaf into a log. Put in the fridge for 30 minutes.
Meanwhile, prepare your smoker. Transfer the meatloaf from the plastic wrap to tin foil tented at the top. Add the meatloaf to the smoker and cook for 120 - 150 minutes on 225 degree heat. Remove from the smoker.
Let rest for 5 - 10 minutes.
Serve and enjoy!