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Nutrition Facts
Serving Size 278 g
(Approx. 8 Servings)
Amount Per Serving
Calories 550 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 12 g 60%
Trans Fat 1.0 g
Cholesterol 165 mg 55%
Sodium 1290 mg 54%
Total Carbohydrate 30 g 10%
Dietary Fiber 1 g 4%
Sugars 10 g
Protein 31 g
Vitamin A 8% • Iron 15%
Vitamin C 25% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoked Meatloaf

Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp extra virgin olive oil
1 H-E-B Frozen Fajita Blend Vegetables
2 garlic cloves, smashed
2 eggs, beaten
3 Tbsp Worcestershire sauce
1 Tbsp Cholula Hot Sauce
1 cup(s) ketchup
1 Lb ground pork
1 Lb ground beef
1/2 Lb H-E-B Pepperoni Slices, chopped
2 cup(s) panko bread crumbs
1 Tsp kosher salt
1 Tsp fresh cracked black pepper
2 Tbsp Adams Reserve Just Right Burger Spice
8 slices of bacon
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Instructions

1
Warm oil over medium high heat in a sauté pan and add bag of frozen fajita blend veggies.
2
Cook, stirring frequently, until veggies are tender and onions are translucent.
3
Add garlic, cook another minute, remove from heat and cool.
4
In a mixing bowl combine eggs, Worcestershire, hot sauce and ketchup.
5
In a separate bowl add pork, beef, pepperoni, bread crumbs, cooked/cooled vegetable mixture, egg mixture, salt, pepper, and burger spice.
6
Mix by hand until well combined.
7
Line meatloaf tins with bacon.
8
Add meat mixture to pan, press to all sides and fold over bacon.
9
Preheat smoker for indirect heat cooking to about 225°F. (Hickory is recommended.)
10
Place meatloaf tins into smoker.
11
Cook for about 30 minutes. Remove from smoker and drain fat from tins. Repeat this step every 30 minutes until meatloaf is completely cooked through (about 2 hours).
12
Remove meatloaf from tin and place bacon directly onto grill grate as close to fire as possible. Cook and turn frequently until bacon is cooked through.
13
Chef's Note: This makes awesome meatloaf sliders and pairs perfectly with a sweet Hawaiian roll and raspberry chipotle sauce.
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