Smoked Meatloaf Sandwich

An old friend of mine recently sent me a picture, with words of excitement, of his smoked meatloaf. I always get excited about things like that, and it was funny that he sent it as it was on my list of things to make. With that said, I had recently updated my Weber kettle grill with the Smokenator 1000 (a product review will be posted in the near future). So as I was smoking a pork shoulder using this new accessory, I decided to whip up a quick meatloaf in a small pan, and smoke that as well, just to see how it would go. Holy moly, this friend was right. A perfect smoked flavor on what you know as a classic meatloaf, and one that was super tender and delicious. My wife and I had it for dinner this week, and just fell in love with it. She warmed it up and ate it as a classic meatloaf, and I decided to make a sandwich out of it, and let’s just say they were both phenomenal.

Smoked Meatloaf Sandwich Recipe

If you are busting out the smoker this week, give this one a shot. It was really great.

Let’s get started.


  • 1 lb ground chuck
  • 3/4 cup of onion, diced
  • 1 carrot, shredded
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 3 slices white bread, crusts removed, diced
  • 1/2 cup of milk
  • 1 egg
  • 1 tsp salt, to taste
  • 1 tsp cracked black pepper, to taste
  • 2 tbsp ketchup
  • aluminum pan to fit the meat loaf
  • buns, optional
  • BBQ sauce, optional

Start by soaking the bread in the milk, then get a large mixing bowl out and add in the remaining ingredients.

Once the bread is soaked, add the bread to the mixture, and then using your hands, combine to make sure all of the ingredients are nicely incorporated, but not overly mixed.

Add the meatloaf into your aluminum pan, and place into your preheated smoker (mine was stable at around 235 degrees). Cover, and let this smoke for about 2 hours, or until your internal temperature of the meatloaf is at around 165 degrees. Once that internal temperature has been met, carefully remove the pan (careful as it is hot, and there are plenty of juices. I use a couple of pair of tongs to do this.)

How to smoke a meatloaf


Once the meatloaf has slightly cooled, remove it from the pan, and cut it into slices.

Again, I made mine into a sandwich, and lightly seared it on a nonstick skillet for a few minutes. I then slathered some of my favorite barbecue sauce on the bottom bun, topped with the smoked meatloaf, and garnished it with a pickle.

The end result is nothing short of amazing, and I’m glad my old friend nudged me to move a bit quicker to make the smoked meatloaf. I used apple wood chips for the smoke, and it left just the right amount of smoke to make this not only a great meatloaf, but an awesome sandwich to boot. Hope you enjoy!

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Blue Cheese Compound Butter

Last week was a great week to say the least. Not only was I able to take a couple of days off of work to take my family camping, but my wife and kids treated me like a king on Father’s Day. To be honest, I’m not a big fan of the whole concept of Father’s Day, but heck I’ll take a bit of pampering and great sentiments from my kids. With that said, my wife had suggested that we have her dad and brother over and we would cook out some steaks. As my wife suggested that she do all of the cooking, I quickly sidetracked her and informed her that I would do the cooking. I was not about to buy great beef and have my wife not be able to handle the grill and get the temperature right on eight steaks. No offense, but it was probably best for everyone.

So my decision on the meal was a steakhouse fare. Ribeye’s, fillets, rosemary baked potatoes, roasted corn, roasted mushrooms, and a simple salad. That’s when I thought I would make a couple of different compound butters; a cilantro and garlic for the corn, and a blue cheese butter for the steaks. If you have never tried the combination of blue cheese, and beef, well please open that door and give it a shot. It’s such a wonderful combination.

Blue Cheese Compound Butter Recipe

This does not get any easier to make, so let’s get started.


  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • 1/4 tsp cracked black pepper
  • 1/4 cup your favorite crumbled blue cheese, room temperature

How to make blue cheese compound butter

That’s it. Basically take the butter, blue cheese, and cracked black pepper and add them to a small bowl.

Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.

This butter was a perfect pairing with the perfectly cooked ribeye, and it just made it so much better. Hope you enjoy!

Blue Cheese Compound Butter
Prep time: 
Cook time: 
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  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • ¼ tsp cracked black pepper
  • ¼ cup your favorite crumbled blue cheese, room temperature
  1. Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.


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The Everything Bagel Cheeseburger

I’m a big fan of bagels, and unfortunately I do not eat enough of them. That’s probably a good thing, right? When I do go out for a bagel, my default is always, always the everything bagel. I don’t even think of other bagels to be quiet honest with you. I recently did steer away from the everything not too long ago when I made the Asiago Jalapeno Bacon Burger, and that got me thinking… ‘Why the heck did I not do the Everything Burger?’. The Asiago Jalapeno burger was so darn good, I knew that the Everything Bagel Burger would be even better, and gosh darn it, I was right!

The Everything Bagel Burger

Let’s get started.


  • 1 Everything Bagel, sliced
  • 1/2 pound of ground chuck
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 slices American cheese
  • pickles, optional

That’s it. Simple and straight forward.

As I typically make burgers on the stove on a large cast iron skillet, I decided to make a batch of burgers for the family on the grill to get a bit more of a smokey flavor, however you go which route you want when cooking your burger.

Start by forming the ground chuck into a patty. Lightly press your thumb in the middle of the patty to make an indentation.

Next season both sides of the patty with the salt and pepper.

Cook your patty to your desired temperature, I go medium, and when they are about done, top with the American cheese, cover, and let the cheese melt for a minute or so.

Add the burger to the Everything bagel, and top with a pickle. You can jazz your’s up the way you want it, but I liked mine plain and let the awesome seasoning of the minced onion and garlic, the sesame and poppy seeds, along with the additional salt shine.

Was this a great burger? Heck yeah, and I’m getting ready to say farewell to the standard burger bun as well. Hope you enjoy!

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Loaded Fajita French Fries

For whatever reason, I have been thinking of loaded fries lately. Not sure if I had nachos on my mind, or maybe it was those darn kimchi fries I made not too long ago, but it was time for me to take some action and get down to it and make a batch of fries. I had set out a rump roast the previous evening and not knowing what to do with it, I decided to turn it into some Mexican fajita meat, and beat down my craving for fries. This is when the whole idea of fajita french fries came into play.

Loaded Fajita French Fries

Think of this as everything you love about fajitas, but stacked on top of crispy cheese fries. Addicting, delicious, and something perfect for snacking on with some friends. Typically flank or skirt steak are used for fajitas, but the rump roast turned out just fine, especially in a great marinade.

Let’s get started.


  • 1 lb rump roast, cut into 1/2 inch slices
  • 1/2 cup brown sugar
  • 1 cup soy sauce
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 whole yellow onion, thinly sliced
  • 1 lime, juiced
  • 1/2 tsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 2 cups of your favorite french fries, cooked
  • sour cream, optional
  • salsa, optional
  • 3 tbsp canola oil

Start by marinading your meat. Mix the brown sugar, half of the lime juice, garlic, and soy sauce in a baking dish, and mix until the sugar dissolves.

Add in your rump roast, and gently toss to combine the marinade. Cover and let this marinate for at least 3 hours, preferably overnight.

To another bowl, add the peppers and onion, and toss in the other half of the lime juice, black pepper, garlic powder, salt, and cumin powder. Give a good stir, and cover and place in the refrigerator.

How to make loaded fajita french fries

When you are about ready to make these fries, heat a large cast iron skillet on medium-high heat. Once heated, add in the oil and give it a nice swirl.

Lay in your meat, being careful not to crowd it, and cook on both sides until it is nice and caramelized. You may have to wash out and scrape your skillet and repeat as the sugar from the marinade may stick to the skillet. Repeat with any remaining beef.

During this time, cook your french fries until they are nice and crispy.

Once the meat is cooked, cut into thinner strips.

To another skillet, add in about a half tablespoon of oil, and on medium-high heat, add in the bell peppers and onions. Cook until they are just slightly softened.

Remove the fries when they are crisp and top with the shredded cheese. Return back to the oven until the cheese is nice and melted.

Remove the cheesy fries, and top with the sliced beef and bell peppers and onions. Drizzle on your salsa and give a little dollop of sour cream.

Now get in there and dig in.

Talk about comfort food! The crispy cheesy fries paired with the peppers and beef. Whoa. Don’t even get me started on the beef. My kids saw the beef right away and wanted me to make them some Mexican street tacos (which I did) and I thought they were going to eat it all, preventing me from making my fries! Hands down a fun dish to serve up. Fajitas in french fry style. What’s not to love. Hope you enjoy!


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