P&L Double Down Meatloaf

P&L Double Down Meatloaf

Seasoned with: Last Call + Red River Beef Rub

 Ingredients:

• 2 lbs ground beef (80/20 preferred)
• ½ lb ground pork (optional but adds juiciness)
• 1 small onion, finely diced
• ½ cup bell pepper, finely diced (optional)
• 2 large eggs
• ¾ cup beef broth (replaces milk)
• 1 cup breadcrumbs (plain or panko)
• 2 tbsp P&L Red River Beef Rub
• 1 tbsp P&L Last Call Seasoning (replaces salt & pepper)
• 2 tbsp Worcestershire sauce
• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tsp mustard (yellow or Dijon)
• 1 tbsp P&L Last Call (for glaze)

Directions:

1. Preheat oven or smoker to 350°F.
   
• Optional: Smoke at 250°F for 1½ hours, then finish at 350°F to set the glaze and crust.
  
2. Mix the loaf:
   In a large bowl, combine beef, pork, onion, bell pepper, eggs, beef broth, breadcrumbs, Red River, Last Call, and Worcestershire sauce.
   Mix gently until everything is evenly combined.
3. Form the loaf:
   Shape into a loaf on a parchment-lined baking sheet or foil pan.
4. Make the glaze:
   In a small bowl, mix ketchup, brown sugar, mustard, and Last Call.
5. Glaze and cook:
   Brush half the glaze on top before cooking.
   Bake or smoke until the internal temperature hits 160°F, brushing with the remaining glaze halfway through.
6. Rest & finish:
   Let rest 10 minutes before slicing. Dust lightly with Red River Beef Rub before serving for a savory finish.Pro Tip:

Wrap it in a bacon weave and smoke it  the fat, Red River, and Last Call combo gives you the kind of flavor that’ll make store-bought meatloaf jealous.