Chorizo-Stuffed Turkey Meatloaf with a Bacon Weave
I can't believe that this video was never posted on the Cooking-Outdoors.com website!
I filmed this video back in January 2012, in fact, I even wrote a blog post about the recipe: http://www.cooking-outdoors.com/bbq-turkey-meatloaf-stuffed-with-chorizo-recipe/ stating that I was going to post the video soon … three years later is soon right? I did post it on YouTube back then but for some reason, it never made it to here, until now!
Hope you enjoy this classic as much as I do.
We will just call this a Thursday Throwback!
(Closed Captioning available on this video)
Video Transcript:
Presenter:
Hey, everyone, this is Gary House with the outdoor cook.
Today, we are cooking on The Beast Grill.
Cedar planked meatloaf with a couple of cool twists, some beautiful fresh tomatoes that I’m cooking on a cedar plank also and new red potatoes roasted, couple of new toys from my friends, all on the Cooking Everything Outdoors show.
Announcer:
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Presenter:
So cedar plank cooking, you know, we’ve talked about this before, these are beautiful cedar planks.
This particular one has holes in it.
And what I’m going to do with that is I’m going to stuff garlic in there and then our meatloaf is going to go on top of this.
So that is going to add a little bit of a unique flavor.
The second thing is, is that I’m using ground turkey.
Not the most flavorful thing in a meatloaf, so I’m adding some standard ingredients.
But to kick it up a bit I’m going to insert some chorizo in the middle of it, that’s pork chorizo.
And then I’m going to put a bacon weave over the top of my meatloaf and I’m going to smother it with barbecue sauce and then we’re cooking it on a cedar plank.
So first thing I have to do is get the cooking side of the cedar plank heated up, so let’s get that on the grill.
I’m going to put it directly over the charcoal briquettes and that’s going to go for just maybe 5 minutes, probably won’t be much longer than that.
Make sure you have a bottle of water around when you do this.
Cedar planks can catch on fire, that’s not the end of the world; typically it will burn your food too.
Hey, consider yourself warned.
Okay, let’s get this started.
I have 1.4 pounds of ground turkey that we’re going to be using.
Before I toss that in the bowl I’m going to get my basic ingredients going, so 2 eggs.
Scramble those up just a bit.
And I’m going to add my other goodies.
Or maybe 1/3 of a cup, maybe a 1/2 a cup of basically diced red bell pepper.
1/4 cup dried parsley.
Tablespoon of black coarse ground pepper.
Tablespoon of garlic salt and it’s a Lawry seasoning garlic salt–or excuse me– garlic salt with parsley.
Maybe a teaspoon of minced garlic.
Good cup of diced onion, yellow.
And just a little over a cup of breadcrumbs.
To that I’m going to be adding my ground turkey.
And we need to mix that up.
Really with ground turkey you’ve got to get some flavor into this because it doesn’t have a lot in my opinion.
Could you use ground beef?
Yeah, most of you will and that’s okay.
I’m around here.
I’m not going to get this meatloaf eaten if it has beef in it.
Just the way it is.
So get this mixed up really good.
It’s all blended together and you can just see by how that’s looking that it is going to be one flavorful dish.
Guess what?
Not done yet.
So I’m going to be using Allegro Original Barbecue Sauce in and out.
So let’s get this bad boy open and I want at least 2 tablespoons of barbecue sauce in there.
That could be 3.
But it’s so good who’s counting?
I don’t want it too moist, but I do want that flavor.
Okay, you can see what we got going on now.
So that is just about ready to roll up and go to phase 2.
Let’s take this and start forming it up.
I have here 9 ounces of pork chorizo and we’re going to put that right in the centre.
Let’s get this out.
And, you know, we are going to make a pretty significant chunk of meatloaf here but I want to flatten it out as if making bread, if you will, or a big chunk of heavy dough because the chorizo is going to go right in the middle of this.
So let’s get this opened up.
And that should come out as simple as that.
That’s what I’m looking for.
So now what we need to do is, is mold the turkey meatloaf over and around this to seal it in.
One big giant stuffed meatloaf, make it as pretty as that.
A little messy.
So what’s next?
We need to take our cedar plank out that we were heating up and I’m going to take that cooked side or the burnt side of the cedar plank and we’ll flip it over.
I’m going to put some olive oil on the surface so that meatloaf doesn’t stick and I’m going to put some garlic in there and then we’re going to put more barbecue sauce and then our bacon weave.
So here’s our cedar plank.
You can see the holes in it.
I’ve basically burnt or preheated this side so I need to coat it with olive oil and that’s just to keep it all from sticking.
Actually, if I had a half a lick of sense I would get something under that to not stain the table.
Go figure.
Okay, so let’s get this coated.
Alright, so olive oil is on there.
Now we need to get our garlic cloves and I’m just going to insert those in the hole there.
And as that’s cooking and smoking up that’s going to add some extra flavor.
So now to transfer our meatloaf onto the plank.
I’m not sure what the best alternative is, let’s take a look at that, turn it upside down and give it a flip.
What do you think?
Not bad.
Okay, so let’s mound this up a little bit more.
That is one chunk of meatloaf.
Now, turkey loaf for those of you that want to be precise.
I’m going to get it fairly uniform thickness, so as it cooks it will cook evenly.
Alright, so, barbecue sauce, more.
Let’s get this on there.
Oh, yeah.
Nice, thick, spicy Allegro Barbecue Sauce.
And I’m just going to spread that on there.
I might need a little bit more.
Okay, looks good.
So, bacon time.
What I have is some applewood smoked bacon.
I just picked up from the meat counter.
And I’m going to need 3 long strips and 1, 2, 3, 4, maybe 6, short strips.
Okay, so let’s get this laid out.
1, 2, 3.
Now to do some weaving.
1.
And we’re just going to weave those back and forth in there because we can.
It really looks pretty cool.
It’s going to add a lot more flavor to this.
And in fact I’m sure by the time all this is done it’s going to be in overdose of flavors and tastes.
It’s just going to put it over the top, if you will.
One more piece, look at that!
Perfect count.
That is it my friends.
That’s going in the Beast.
It could be in there for about 250, 250 degrees.
I’ll be using a combination of coconut charcoal, not a combination, I will be using coconut charcoal strictly as my heat source.
I’m not really smoking this at all.
I’m going to have so much flavor in here that I don’t really think I need to add smoke to it.
I think traditionally barbecuers probably want to smoke it and for as long as you want it till it’s done, you know, I’m more of a grill Q kind of guy and that’s what we’re doing.
So I’m going to pop that in there.
I’ll get a temperature probe in there and I’m going to make sure that hit 165 degrees internal temperature before I pull it.
And next we’re going to get our roasted red potatoes going.
Let’s get our new red potatoes going.
We’re going to roast those on the Beast.
Simple, simple, simple.
I’m going to be using a garlic pepper rub from My Spice Sage, another one of my friends.
Little bit of olive oil.
That’s it.
Simple, simple, simple.
So, all I want to do is take and just run a cut around these.
Just like that.
So we’ll do this real fast.
Leaving some of the red skin on there.
You could really season these up any way that you want depending on the flavor of your meal that you are having.
I’m using chorizo in my meatloaf.
I could probably put a little bit of a cumin rub on this.
But I have more of a garlic barbecue theme going and that’s going to be consistent with my plank cooked potatoes too.
So let’s get these in the bag.
Add a little bit of olive oil, maybe, a tablespoon.
And then my rub will go in and about a tablespoon of this also should be just enough to coat everything up really good.
Now that they’re all coated we’re going to put them on the beast.
Let’s put these on.
It’s looking good.
Okay, we’ve been cooking for almost 2 hours.
The meatloaf is at about 160, so we’re real close to pulling it off.
I’m just making sure that the chorizo inside, is, because it’s pork, it’s at 165.
I don’t want to make any mistakes here.
So it’s a great time to put the tomatoes on.
So I’ve preheated up my plank and we’re going to take a peek at where we’re at on this bad boy.
So that is looking really good.
Our potatoes are nice and soft, our roasted red potatoes.
Our meatloaf is just about done.
I think I would like to see the bacon done a little bit more on the top but it’s probably not going to happen in this cook.
Here’s our plank for our tomatoes.
Let’s get this off and we’ll oil it up and cut some tomatoes and get ready for this part of the cook.
So I have my cedar plank all heated up and toasty
We got a couple of beautiful tomatoes here of yellow tomato and a nice big beefsteak, well maybe not beefsteak, but a nice big red tomato.
We’re going to slice those up and lay them on the plank.
Some seasoning and we’re going to have a real nice grill here.
So let’s get some olive oil on our plank just so it doesn’t stick and give these a cut here.
I need to core these out a little bit.
And do I bring my small knife to do it?
No, of course not.
Let’s get this bad boy out of there.
Okay, nice little butcher’s job there.
Get me some slices.
Pretty good slices, 1/4 inch slices.
That is beautiful.
I love these yellow tomatoes because they don’t have a lot of acid in them, they have a lot of flavor.
We’re going to add a bit of smokiness.
And, again, some of our garlic pepper rub from My Spice Sage, so let’s get these coated up real quick here.
How am I going to get them all on the plank?
I have no idea.
We’ll get a little olive oil on these.
I’m going to need some more here.
Sprinkling some herbs, some rub, give it some nice big garlic flakes in there.
Okay, let’s see how many we can get on here.
Let’s do it this way.
There’s going to be 6, yeah, get 8 slices on there.
We can do this.
Okay.
Use up the last of mild olive oil.
Put a little bit more oil on here just so that rub can stick to it.
Wow, that looks good.
Okay, seasoned up the way I like it.
Now we’re going to put them on the Beast.
I’m going to set it right on the coals.
Cook that up.
Just a few more minutes and dinner will be served.
We’re done.
Let’s check this out.
So cedar planked bacon weave, turkey, chorizo, barbecue, meatloaf cooked on a plank.
Big title, long name, I’ll figure out how to shorten it up.
Got some roasted red potatoes and cedar planked summer vegetables i.e. specifically tomatoes.
Just beautiful!
Let’s plate some of this up and see how we did.
Meatloaf, I’m going to cut a wedge off this here.
That is juicy.
I’m liking that.
Couple of potatoes off here.
Couple of beautiful tomatoes.
Mmm.
Now that is looking good.
Can’t wait to try it.
Hey, this is Gary House with the outdoor cook.
We did it all on The Beast Grill from my friends at Allegro, My Spice Sage, Grilling Planks Superstore and everybody else.
But first and foremost I want to thank my sponsors Camp Chef for making all this happen.
Appreciate it.
See you guys next time.
