- 4 tbsp unsalted butter
- 1 large yellow onion, small dice
- 1 cup beer
- .5 oz dried oyster mushrooms
- 2 lb gorund beef
- 2 lb ground pork
- 9 oz chorizo
- 1 cup bread crumbs
- 1/2 cup (plus more for brushing) Big Rick’s Chipotle Ketchup
- 4 oz queso fresco, crumbled
- 1 egg
- 2 tbsp capers
- Cattleman’s Grill Steakhouse Seasoning
- 4 oz manchego cheese, grated
- 8 slices bacon, halved crosswise
Melt the butter in a Lodge 12” cast iron skillet. Add the diced onions with a little salt. Cook slowly until browned. Set aside.
Combine the beer and dried mushrooms in a small sauce pan. Bring to a simmer. Continue to simmer until the mushrooms have softened. Drain the liquid. Dice the mushrooms.
Preheat your Yoder Smokers YS640 pellet grill to 375ºF, set up for indirect grilling.
In a large mixing bowl, combine the caramelized onions and diced rehydrated mushrooms with the ground beef, pork and chorizo, as well as the bread crumbs, Big Rick’s Chipotle Ketchup, queso fresco, egg and capers. Season with a couple of tablespoons of Cattleman’s Grill Steakhouse Seasoning. Mix well by hand.
Wipe out the Lodge 12” cast iron skillet with a paper towel. Add the meatloaf mixture to the skillet. Form into a ring, following the contour of the skillet, and leaving a hole in the center. Place an oven safe, 4” bowl in the center of the meatloaf.
Season the top of the meatloaf with Cattleman’s Grill Steakhouse Seasoning. Brush a thin layer of the Big Rick’s Chipotle Ketchup over the top. Spread the grated manchego cheese over the top of the meat. Drape your bacon slices over the top of the cheese. Place on the second shelf of the cooker, still set to 375ºF. Bake until the internal temperature reaches 165ºF, about 60-75 minutes. Remove from the cooker. Remove the bowl in the center, when slightly cooled. Slice and serve warm.