Ingredient List:
- 4 lb — Nature Well Ground Round
- Grape seed oil
- 1 large — Portobello mushroom, minced finely
- 4 Tsp — Dry Aujus
- 2 large — Onions, finely chopped
- 6 — Cloves garlic crushed
- 1 — 24oz can tomatoes, drained thoroughly
- 5 Tbsp — Companion Sundried Tomato Symphony
- 1 Tbsp — SN’F Seasoned Pepper
- 4 Tbsp — Restaurant Lulu Rosemary
- 1 — Stalk celery chopped fine
- 1 large — Carrot grated medium
- 6 Tbsp — BBQ Shack BBQ Sauce
- Premix and set aside
- 1 cup — Rolled Oats
- 3 Tbsp — Milk, 4 Eggs beaten,
- ½ Tsp — Nutmeg
- 2 Teaspoons — Dijon mustard
Instruction:
Sauté onion and garlic in grape seed oil in a sauté pan, cook until tender, and set aside one half of this mixture. In the remaining blend mix in the chopped tomatoes, mushrooms, dry aujus, rosemary, sun dried tomato pesto, celery and carrot. Bring this mixture to a boil, then simmer gently for about 10 minutes. Drain any excess liquid. Set this mushroom mixture aside to cool.
Blend into the hamburger, the rolled oat mixture and blend in the reserved half of the onion mixture gently with the ground meat. Cover a 9×7 cookie sheet with plastic wrap and spread the meat mixture evenly across the pan.
Now spread the cooled mushroom tomato and onion mixture evenly over the top of meat, leaving a ½″ border around the sides. Starting at the short end, roll the meat up encasing the stuffing, while peeling away the plastic as you go. Pat sides of the roll using the ½″ border to close the sides of the roll. Discard the plastic. Place the roll into a roasting pan and gently pat it down to touch the sides.
Preheat smoker or grill to 350˚. Smoke the loaf for about 15–20 minutes then finish cooking until the internal temperature reaches 160˚ about 45 to 90 minutes. During the last ½ hour of roasting baste the meat loaf with BBQ Shack BBQ Sauce to glaze the exterior.
Let rest 15 minutes then slice and serve immediately.
Enjoy!!
