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INGREDIENTS

Servings
  •   Meatloaf
  • 7 oz. medium diced onions
  • 3 oz. medium diced red bell peppers
  • 3 oz. medium diced poblano chiles
  • 1 oz. finely diced jalapeño peppers
  • 1 oz. vegetable oil
  • 3 cloves garlic, minced
  • 1-1/2 lb. 85% lean ground beef
  • 8 oz. ground pork
  • 10 oz. barbecue sauce
  • 5 oz. RITZ Crushed Crackers, finely ground
  • 2 eggs
  • 2 Tbsp. chili powder
  • 1-1/2 tsp. ground black pepper
  • 1 tsp. salt
  •   Roasted Plum tomatoes
  • 7 large plum tomatoes
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  •   Sandwich
  • 20 slices bacon, par-cooked
  • 2/3 cup mayonnaise
  • 10 hoagie rolls, sliced, toasted
  • 2-1/2 cups micro greens

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 690
Total fat 34g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 110mg
Sodium 1500mg
Carbohydrate 65g
Dietary fiber 5g
Sugars 12g
Protein 30g
Calcium 10%DV
Iron 30%DV

DIRECTIONS

    For Meatloaf:
  1. Sauté  onions and peppers in hot oil in medium skillet on medium-high heat until translucent. Add garlic. Cook 30 seconds. Remove from heat; cool.
  2. Lightly  mix sautéed vegetables, meat, barbecue sauce, cracker crumbs, eggs and spices in large bowl. Press into 9x5-inch loaf pan.
  3. Cook  in 200°F smoker 2 hours. Increase temperature to 325°F. Cook 1-1/2 hours or until internal temperature reaches165°F. Cool completely in pan, then refrigerate. When ready to use, remove meatloaf from pan; cut into 10 slices.
  4. For Roasted Plum Tomatoes:
  5. Cut  each tomato lengthwise into 3 slices. Place slices on parchment paper-lined sheet pan. Drizzle with olive oil; sprinkle with salt and pepper.
  6. Bake  in 300°F standard oven 40 to 45 min. or until partially dried but still moist. Cool in pan on wire rack.
  7. For Each Sandwich:
  8. Wrap  1 slice Meatloaf with 2 slices bacon. Cook in skillet or on flat-top grill until bacon is crisp and meatloaf is heated through.
  9. Spread  1 Tbsp. mayonnaise on bottom half of 1 roll. Top with 2 roasted tomato slices, meatloaf slice and 1/4 cup microgreens. Cover with top of roll.
  10. Oven Bake

    If a smoker is not available, bake meatloaf in 350°F standard oven 1 hour 45 min. or until internal temperature reaches 165°F.

    Prepare Ahead

    Smoked Meatloaf can be baked ahead of time. Refrigerate up to 24 hours before assembling as directed.

    Customization

    The same idea can be used for a burger or sliced meatloaf with appropriate sides. Try making bread incorporating RITZ crumbs into dough.

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