Smoked Mac n Cheese Stuffed Elk Meatloaf
By Kamp Cook

Posted: June 1, 2016

I created a culinary masterpiece during the long Memorial Day Weekend. After researching some different ways to take advantage of my smoker, I set out on a quest to make something a little different. I fell on a video talking about how to make a “Mac n Cheese Stuffed Meatloaf.” I accepted the challenge and spent most of my day off, trying to perfect it.

It was fairly simple. Your first step is to make a “bacon weave.”

As for the meatloaf, I wanted to make it even more of a delicacy, by using elk hamburger. Mix 2lbs of hamburger with 2 eggs and whatever seasonings you want. I used seasoned salt, garlic and pepper. I also added 1/2 cup of breadcrumbs, to hold it together better. Spread the meat mixture on wax paper. Don’t spread it too thin, as I had an issue with getting it rolled properly when loaded with pasta.

Add al dente cooked macaroni elbows, and 1 cup of shredded cheddar cheese. Roll it up like a burrito and pinch the ends closed. Roll bacon weave around the loaf and place in the smoker at 225 -250 degrees for 3-4 hours (or until internal temperature is 160 degrees.)



See a visual example of how to create a “mac n cheese stuffed meat loaf,” from “Smoked Meats With Jef.”