Doug Scheiding’s Smoked Meatloaf

Competition pitmaster Doug Scheiding transforms simple meatloaf into a culinary experience with a blend of beef and Italian sausage seasoned with a pantry of spices and smoked over oak or hickory wood.

2 tablespoons olive oil

1 large white onion, finely chopped 1 large red bell pepper, finely

chopped

8 garlic cloves, finely chopped 2 pounds ground beef

2 pounds Italian sausage, casings

removed

1 cup rolled oats

1 cup seasoned panko bread crumbs 1 teaspoon seasoned salt, such as Tony Chachere's or Lawry's, or kosher salt

1 heaping teaspoon ground black

pepper

1 tablespoon ground smoked paprika 2 tablespoons Worcestershire sauce 2 tablespoons Tabasco Chipotle

Pepper Sauce

4 eggs, beaten

2 cups barbecue sauce, divided use 2 tablespoons barbecue rub of your

choosing

Instructions: Heat the oil in a castiron skillet over a medium flame and saute the onions and bell pepper until soft, about 8-10 minutes. Add the garlic and saute 1 minute.

Add the ground beef, Italian sausage, sauteed vegetables, rolled oats, panko, salt, black pepper, paprika, Worcestershire sauce, Tabasco, eggs and 1 cup of the barbecue sauce to a large bowl. Preferably with gloves on, fold the ingredients and mix well, but don’t overwork the mixture.

Divide the meat mixture onto 2 (9by 13-inch) baking pans. Shape the meat into 2 rectangular loaves. If needed, use a spatula to make sure the height and width is the same all over.

Coat the surface of each meatloaf with the barbecue rub. Place the pans into the refrigerator for at least 30 minutes.

Heat a grill or smoker (or oven if you don’t have one) to 275 degrees, preferably with oak or hickory wood, or charcoal. Place the meatloaves on the smoker or grill and cook for 1 to 1 hours, depending on thickness, to an internal temperature of 165 degrees.

Brush the outside of each meatloaf with a light coating of the remaining barbecue sauce and cook for 5 minutes before serving.

Makes 8 servings