Beef, Cobb Cooker Recipes

Cobb’s Bacon Wrapped Smoky Cheesesteak Meatloaf

INGREDIENTS:    

  • 2 green capsicum, chopped into strips
  • 1 onion, thinly sliced
  • 1 tsp salt
  • 1kg beef mince
  • 1 Egg
  • 2-3 Tablespoons BBQ or tomato sauce
  • 1 Onion finely diced
  • ½ Cup breadcrumbs
  • 2 Tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices provolone (or mix of mozzarella and tasty) cheese
  • 20 rashers of streaky bacon

Bradley Smoker Wood Bisquettes – your favourite or Mesquite and Hickory work great with Beef

METHOD:

  1. Light your Cobb with a Cobblestone in the fire grid and allow to turn grey in colour. Half fill the moat with water and place fry pan or frying dish on the base.
    2. Sauté the capsicum and sliced onions with the salt until the peppers have softened and the onions have turned a dark golden colour. Leave to cool in a bowl.  Remove fry pan with the lifting fork and place grill plate with roast rack on the Cobb.  Cover with dome lid.

    3. Mix the beef mince with the egg, sauce, bread crumbs, diced onion, dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle.

    4. Lay slices of cheese across the middle and top with the capsicum and onion mixture.

    5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape.

    6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket.

    7. Lift the grill plate and add a Bradley Smoker wood bisquette on top of the Cobblestone. Replace the grill plate and place the uncovered meatloaf roll on top of the roast rack.  Cover with the dome lid.  Cook until it reaches the internal temperature of 70C (155F).  Baste the meatloaf with BBQ Sauce during the later stages of cooking if you like.

Original recipe by Twisted, adapted by Cobb NZ