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Smoked Meatloaf, stuffed w Cream Cheese and Glazed with Cumberland Sauce

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4491
    • Stockholm, Sweden

    Smoked Meatloaf, stuffed w Cream Cheese and Glazed with Cumberland Sauce

    Alright folks, the weekend is here, let's cook something simple yet tasty. I did a classic meatloaf, but skipped the bacon wrap (not that there's anything wrong with it )

    Flavors
    Instead I decided to stuff it with cream cheese. And Cumberland sauce is superb for a glaze. It is a black/red-currant jam/sauce, with some lemon in it. The cream cheese and cumberland complements each other so well!

    Cooking time
    1 hour (40-50 minutes smoke, 10 minutes glaze)

    Serves: 4-6 people

    Gear
    I smoked it on my Big Green Egg. I added a few chunks of cherry wood for good smoke flavor.

    Ingredients
    1 kilo (2.2 lbs) ground beef
    1 tsp table salt
    1 jar (230 grams / 8 oz) Cumberland sauce
    1 packet (200 grams / 7 oz) Philadephia cream cheese
    1-2 tbsp bbq rub (I used Oakridge secret weapon pork & chicken)

    Instructions
    Mix the salt into the ground beef. Split the ground beef in two halves. Shape one half into a rectangular shape and make an indent about 1/2 inch deep with a 1/2 inch edge all around.

    Fill the bottom half with the Philadelphia cheese. Make sure it’s even.

    Click image for larger version

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    Make the other half of the beef into a rectangular shape the same size as the bottom half. Now place it on top and seal it with your hands all around. This is to avoid the cheese leaking out.

    Click image for larger version

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    Now sprinkle your favorite bbq rub all over the loaf.

    Click image for larger version

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    Place the loaf in a disposable aluminum pan. There will be some juices leaking out, and with a pan you don’t loose it (or have to clean your grill). If it is a snug fit, trim down the edges/walls of the pan so there’s 1/2 inch left. This is to get a nice crust all the way down.

    Smoke
    Run your grill/smoker at 140 deg C / 280 deg F. No need to go low 'n slow. Crust is more important here.
    Smoke for 40 minutes roughly. When meat temp is 55-58 deg C (131-136 deg F), open the lid and both vents. Let that fire get roaring hot.

    Glaze (x2)
    In the meantime, brush a liberal layer of Cumberland sauce on the meatloaf. Close the lid and let the sauce caramelize for 5 minutes. Now open the lid and apply a second layer of sauce. Let it caramelize 5 more minutes.

    The loaf is done when the internal temp is 65 deg C (150 deg F). Don't let it go higher, or you will risk a dry meatloaf.

    Bring it in and let it cool off for 5 minutes on the kitchen counter.

    There will be some sauce left, serve it on the table. Looking for sides? Broccoli is great with this meatloaf!

    Have a smokin' weekend all!

    Click image for larger version  Name:	Meatloaf.jpg Views:	1 Size:	1.73 MB ID:	656879
    Last edited by Henrik; March 30, 2019, 12:50 AM. Reason: Added photos
  • RonB
    Club Member
    • Apr 2016
    • 13642
    • Near Richmond VA
    • Weber Performer Deluxe
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    #2
    Looks great Henrik. Ya got me thinkin'... I might give this a try tonight, but, (of course), my take on it.

    The meat part will have sauteed peppers, onions, and garlic in it. I will stuff with cheese - type to be determined. I will cover with a tomato sauce with some herbs in it - to be determined. I might add some chopped mushrooms to the meat too.

    Still thinkin'....

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Well, any smoked meatloaf is good, if you ask me. Thinking of what to cook later tonight is always better with your favorite libation. Looking forward to what you come up with!
  • JPGators17
    Charter Member
    • Jan 2015
    • 447
    • Orlando, FL

    #3
    Whoa, never would have thought cream cheese would work with meatloaf, but it looks great! I just smoked meatloaf last night, and the only thing i disagree with here is the broccoli side. Homemade mashed potatoes is the only way to go with meatloaf.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      To each his own, taters are great in my book too! I can highly recommend the cream cheese, it really takes this classic to a new level. And the Cumberland sauce on top? Boom!

    • gcdmd
      gcdmd commented
      Editing a comment
      Meatloaf, mashed potatoes, and green bean casserole were always a big favorite with the staff and our guest diners when I was cooking at our local soup kitchen.
  • Gunderich_1
    Former Member
    • Jul 2014
    • 199
    • Paris, TN

    #4
    Henrik, thanks for the recipe. I smoke meatloafs all the time because it's one of the wifes favorites. I will show her the recipe and probably give it a go. And I am lucky! She likes both broccoli & mashed potatoes so I can incorporate the best of both worlds, lol!

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Awesome, let me know what you think!
  • Thunder77
    Founding Member
    • Jul 2014
    • 2874
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #5
    I just learned something new. I had never heard of Cumberland Sauce.

    Comment

    • NapMaster
      Club Member
      • Jan 2019
      • 586
      • Denham Springs, LA
      • WebberSummitGold6burnerLP, ShotGunSmoker

        Avid Armor Vacuum Sealer

      #6
      Sounds and looks great! You indicated not to put the rub on the bottom of the meatloaf. Why was that? Just curious.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Just a practical one: I found it difficult to flip over without having it fall apart :-)

      • NapMaster
        NapMaster commented
        Editing a comment
        Roger that Henrik Common sense prevails.

      • gcdmd
        gcdmd commented
        Editing a comment
        Henrik
        Next time you might want to consider sprinkling some rub on the plate before you lay down the lower half or sprinkling the rub on what will be the down side of the lower half before you put it on the plate.

        NapMaster
        Last edited by gcdmd; April 9, 2019, 09:18 AM.
    • MBMorgan
      Club Member
      • Sep 2015
      • 6560
      • Colorado
      • > Weber Genesis EP-330
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        to fiddle with a more capable cooker)
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      #7
      That looks awesome, Henrik! And you've got me thinking. I just might try substituting already-cooked garlic mashed potatoes (perhaps with sauteed mushrooms) for the cream cheese (and of course serve broccoli on the side).

      Stomach just growled ...
      Last edited by MBMorgan; March 29, 2019, 12:13 PM.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Garlic mash: excellent!
    • Troutman
      Club Member
      • Aug 2017
      • 7836
      • 1521

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      #8
      Nice....you just got nominated my friend !!!!

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4491
        • Stockholm, Sweden

        #9
        Thank you Troutman! I gotta say: this is very simple (food doesn’t need to be complex either), but the flavors go very well together. Let me know if you need more photos of the making of it.

        Comment


        • jgreen
          jgreen commented
          Editing a comment
          Photos are always welcome.

        • Henrik
          Henrik commented
          Editing a comment
          Done deal, more photos added.
      • SparkDog
        Club Member
        • Dec 2018
        • 70
        • Amarillo
        • Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
          When time permits, I will also brew some beer and ride bicycles

        #10
        This one is a two'fer for me. I have never heard of anyone smoking meatloaf. Throw in the cream cheese and it's WOW! what a great idea. I think the broccoli is a great side. I love the potato idea but my diet has me eating more veggies with the potatoes saved for special occasions or when I give into cravings.

        Comment

        • MeatMonster
          Club Member
          • Mar 2017
          • 655
          • Ellon, Aberdeenshire
          • I love beer, BBQ and rugby, just don't make me choose between them!

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          #11
          My God that looks good.

          Comment

          • Mr. Bones
            Charter Member
            • Sep 2016
            • 10168
            • Kansas Territory
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            #12
            Looks Delicious, Brother!

            Thanks fer th ideas, as well!

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13642
              • Near Richmond VA
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              #13
              Sorry Henrik. I had several things going while cookin' dinner and forgot to take photos. It turned out great, but I did add a bit of chili powder to the tomato sauce as well as garlic powder, onion powder, oregano, Italian seasoning, soy sauce, and butter.

              I'm thinkin' I must have dreamed this because there is no photographic proof...

              Comment


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Did this really happen?
            • HouseHomey
              Club Member
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              • 5570
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              #14
              I can totally see the cream cheese and Cumberland sauce going together. Is it the smoke or the ground beef that goes more with the cream cheese? I’m thinking the cheese plats very well with the smoke and glaze?

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Yep, the smooth cheese with the smoke flavor, and some sweetness from the sauce.
            • Willy
              Charter Member
              • Apr 2015
              • 1929
              • High Desert of the Great Southwest

              #15
              Thanks for this! I've never heard of Cumberland sauce, but after checking out some recipes for it, it sounds like I've been missing out. I'll try this one fer shure.

              Comment

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              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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