Steakhouse Stuffed Meatloaf

Directions

1. Preheat grill/smoker/over to 350 degrees F

2. Melt butter in a medium or large sauté pan or skillet. Add sliced onions and mushrooms and cook over medium-low heat, stirring frequently until onions are caramelized. About 10-15 minutes. Set this aside to cool to room temperature.

3. In a large mixing bowl add ground beef, eggs and 2 Tbls each of W sauce and Shake and Steak Rub. Mix thoroughly until all ingredients are completely incorporated. (It will seem like you’re overmixing, but this is what you want for the loaf to hold together while cooking.)

4. Take roughly 2/3 of the meat mixture and spread out flat onto a smooth or parchment lined work surface.

5. Add Boursin cheese, onions, and mushrooms to the center of the meat. Make sure to leave room on all sides to help keep stuffing mix in while rolling up the loaf.

   

6. Take remaining meat mixture, flatten it our into a oval disc and place over the stuffing mix. Roll the bottom edges up onto the top piece and roll the loaf up to seal the seam all the way around. Then form by hand into a loaf shape.

7. Top loaf with a heavy dose of Shake and Steak Rub and place directly on grill grates(over indirect heat if using a charcoal/kamado grill) and cook for 30-45 minutes or until internal temp reaches 145 degrees F.

8. Brush loaf with more W sauce and allow to cook for another 15-20 minutes for sauce to reduce and become tacky.

9. Allow to rest for 10-15 minutes before slicing.