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Smoked BBQ Roman Meat Loaf

August 6, 2016 • 0 comments

Smoked BBQ Roman Meat Loaf
Meatloaf in the middle of summer, what am I thinking? I'm taking a classic fall / winter dish and making it into a new summer favorite! Check out this new recipe that stuffs eggs into the middle of the meatloaf, and uses BBQ sauce instead of ketchup on top. Serve with mashed potatoes and green beans, or your favorite summer side dish to complete a hearty summer time meal!



Prep Time: 15 Minutes | Cook Time: 1 hour | Servings: 4 - 6


2 - lb SSF ground beef

5 - SSF large eggs

4 - tbs of your favorite BBQ seasoning

1/3 - 1/2 cup of Local Folks Foods BBQ Sauce

Pre-heat your smoker, grill, or oven to 375 degrees


Step 1 – Take and hard boil 3 of the 5 eggs, allow to cool, peel and set aside until the step 3

Step 2 – In a large mixing bowl, add the ground beef, 2 raw eggs, 4 tbs of your favorite BBQ seasoning

and mix until fully incorporated

Step 3 – In a loaf pan, add approximately 1/3 of the meat mixture and lightly press into the bottom of

the pan. Next take the 3 hard boiled eggs from Step 1 and place lengthwise, end to end in the pan,

equally spaced, and with a little space at each end for the ground beef mixture to encase them fully

Step 4 – Take the rest of the ground beef mixture, and place over the top of the eggs, and form the top

of the loaf. There should be no egg showing. Pour the 1/3 - 1/2 cup of bbq sauce over the top, using

enough to fully coat the top of the loaf

Step 5 - Place loaf pan into smoker, grill, or oven at 375 degrees and cook for 1 hour. Once done,

remove and allow to cool for 15 minutes

Slice, serve and enjoy!!!

Chef's Tip: Allowing the meatloaf to cool slightly before slicing, you will have better success in keeping

the slices together, and not falling apart.