Ingredient List:
- 2 lb — Certified Hereford — 93% Lean Ground Beef
- 1 Jar — Classy Delight Portobello Mushroom, Sauce
- 5 Tbsp — Fire Roasted French Onion Rub
- 1 Tbsp — SN’F Seasoned Pepper
- 6 Tsp — WestPac Southwest Pepper Onion Blend
- ½ 3 oz pkg — Kraft Philly Garden Vegetable and Cream Cheese Spread
- ½ 6 oz pkg — French’s Cheddar French Fried Onions / Crushed
- 1 ea — Charcoal Companion Wok Basket — Bear Paws
Instruction:
Premix and set aside, Crushed — French Fried Onions, 2 Eggs beaten, and 4 Tbsps Portobello Mushroom, Sauce, French Onion Rub, SN’F Seasoned Pepper, Pepper Onion Blend, and the Vegetable and Cream Cheese Spread.
Gently mix the ground beef and the Portobello Seasoning Pre-mix together until thoroughly combined. Using the Bear Paws to mix the ingredients, don’t overwork the mixture as this causes tough dry meatloaf. With wet hands gently form a loaf in the bottom of the mixing bowl. If you would like a zestier meatloaf coat it with a light to medium dusting of French Onion Rub.
Chill the meat loaf on a platter for at least 1 hour to overnight, covered with plastic wrap.
Preheat griddle or Companion Wok Basket to medium heat (5–7 sec) hand hold. The oven temp will be ~350˚. Smoke the loaf for about 15–20 minutes then finish cooking until the internal temperature reaches 160˚ about 45 to 90 minutes. Turn the Basket as needed to evenly roast. During the last ½ hour of roasting baste the meat loaf with Portobello Mushroom Sauce to glaze the exterior.
Let rest 15 minutes then slice and serve immediately. You may serve the warmed Portobello Mushroom Sauce on the side for added zest and flavor.
Enjoy!!
