Grilled, Bacon-Topped Meatloaf Stuffed With Beer Cheese

(from largomason’s recipe box)

Ingredients

  • For the Spreadable Cheese:
  • 8 ounces extra-sharp cheddar
  • 1/4 teaspoon Worcestershire sauce
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon powdered dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon kosher salt
  • 5 ounces dark beer, flat
  • For the Meatloaf:
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 egg, lightly beaten
  • 3/4 cup quick-cooking oats
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup grated onion
  • 1 1/2 tablespoons tomato paste
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon kosher salt
  • 1/2 cup ketchup
  • 2 tablespoons Sriracha
  • Four slices bacon, cut in half

Directions

  1. For the Beer Cheese: Combine cheese, Worcestershire, garlic, mustard, cayenne, and salt. Pulse a few times until just blended. With processor running, slowly add beer through the chute, Process until smooth, about 1 minute. Mixture will be soft but will harden in refrigerator. Transfer to a bowl, cover, and chill for at least four hours.

  2. For the Meatloaf: Add beef, pork, egg, oats, garlic, onion, tomato paste, pepper and salt to a bowl and mix with hands until combined. Place a teaspoon-sized ball in a small microwave safe bowl and microwave for 15 seconds. Taste for salt and pepper and add more as necessary. Mix with hands until thoroughly combined, but no more than necessary. Combine ketchup and Sriracha in a small bowl and set aside.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. Form four balls of cold beer cheese using a generous tablespoon for each. Form four individual, oblong meatloaves around them. Using two halves, top each with an “x” of bacon, and slather generously with ketchup-Sriracha glaze.

  5. Place meatloaf on the cool side of grill and cook, checking periodically, until an instant read thermometer registers 155°F when inserted into middle of meatloaf, 20 to 25 minutes.

  6. Remove from grill, allow to rest for five minutes and serve with additional glaze and beer cheese.

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