Delicious red wine-based sauce that works nicely with filet mignon or New York strip steaks. This can complement a roast or prime rib as well.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds ground beef
- 2 tablespoons barbeque seasoning
- 1 tablespoon pureed chipotle peppers in adobo sauce
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon barbeque seasoning
- 1 tablespoon butter
- 1 small onion, chopped
- ½ bell pepper (any color), chopped
- 1 (4 ounce) package sliced fresh mushrooms
- 1 tablespoon minced garlic
- 1 cup shredded Cheddar cheese
- ½ cup barbeque sauce
Instructions
- Preheat an outdoor grill for high heat. When hot, lightly oil grate.
- Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
- Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
- Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
- Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.
- Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 20 g |
| Sodium | 1646 mg |
| Sugars | 7 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
Excellent!!!! This was fantastic! Baked in the oven as it’s the middle of winter in Michigan and freezing outside 🙂
I gave this a try as it sounded pretty good. Not sure what happened but it wasn’t very good. Sorry, but I can’t recommend.
We enjoyed. Next time I will put less hot peppers in beef, add an egg and seasonings to beef (like regular burgers) so that it is more moist. This cooked perfectly without any filling leaking!
Pretty creative, but way too spicy for my taste.
Excellent! We loved it! The only thing I did different was to omit the chipotle peppers because my wife can’t handle the spice and heat. The only difficulty I had was it got a little too done on the bottom. Perhaps my grill was too hot. Next time, I might try completely wrapping the whole thing in foil and turn it once during cooking to minimize the burning.
This is delicious! It took me longer than 30 minutes to prep, but I’m a slow veggie cutter upper. It was well worth it though. The only thing I did differently was I used olive oil to cook the veggies in instead of butter. We put the recipe together the night before which worked well. We forgot to put the BBQ sauce on before cooking, but it didn’t matter. It was DELICIOUS!
Oh my goodness! This is YUMMY! I actually baked mine in a 9×13 pan and cut it into squares and served them on a bun. This is a keeper!
OMG! Super good! One bite and you will be hooked! YUM. Perfect as written!
This was interesting but we didn’t enjoy.
This was good. I made the mistake of keeping the grill on high and a lot of the insides came out, plus the hamburger got burned. This was my error and not the recipes. Even with this error it was tasty. I’m sure a lot better if the cook has more control 🙂
My husband made this recipe exactly like the menu and it was awesome’ He made it for our daughter last Sunday and all she did was hum through the whole meal. We have made it twice and will be making again and again. Didn’t change a thing.
Fantastic! The key to this recipe is not to skip any ingredients. The flavor of the chipotle peppers, bbq and the rich filling is out of this world! The only thing I did differently than the recipe is mixed the cream cheese with a little bbq sauce in the food processor. It helped thin it out a little and made it easier to spread. This recipe is definitely a keeper!
Absolutely delicious! I cooked it in the oven instead of the grill. Everyone loved it!
Made this one a few months ago, and when i took a bite it was amazing, i made my husband eat a bite from mine before he even sat down and he was like NOW that’s a meatloaf. We loved it. I did make a few changes, i had NO idea what adobo sauce was so i had some fiesta ranch mix on hand, made that accidently put the whole 16 oz recipe in the meatloaf my husband and I didn’t think it messed with the taste at all. I did add some crushed red peppers in the layers and on the topping. Again, this was an AMAZING MEATLOAF!
Made it just like it says,very good. The second time the only things I changed(added)was I put in 1/2 cup raw diced onion,more garlic and 6 slices cook bacon inside. Mixed the bbq sauce (homemade)with a honey & dijon mustard,cooked it in my weber,on a sheet of h.d. foil with pistachio wood for some smoke,it was fantastic!
An excellent recipe. I’m a big fan of simple dishes with that lend themselves to customisation. I did this in a glass dish in the oven at 390 for 35 minutes and then let it sit under the grill for 5 minutes. In the filling I used spring onions (green onions or scallions) and used creamed mushrooms. I brushed the top with my own steak marinade which has a bit of a sour back taste from the balsamic vinegar. Next time I’ll add some ground esspresso to my BBQ seasoning. (It sounds weird but it adds an amazing depth of flavour.) This gave it a very nice mix of complex flavours. But there are an amazing variety of changes you could make here. In the future I’m planning on stuffing it with feta/spinach, bacon bit and breadcrumb mix. I will say that I can see it being tough to build this loaf without the structure of a glass dish. I did learn a quick tip. Put half of the beef at the bottom and then build a wall as an edge. Fill the cavity with your filling and then all you have to do is top it with the rest of the beef. Worked for me.
Loved this! Only changes I made was instead of using regular cream cheese I tried using the whipped version for spreadability. And I cooked this in the oven like another reviewer. A total keeper!
Wow! This is unique and delicious! I melted the cream cheese, made it easy to spread. And I used much less onion, and baked it. 10 stars!!!!
Everyone loves this one! One change I may make next time is maybe only using half the can of chipotle in mix. I too had to use in oven made it easy. I lined a glass pan with the meat and up the sides to create a square bowl. To help with the creme cheese place in a glass bowl add the season and microwave until soft, makes it very easy to mix and spend on the meat with rubber spatula. after everything was in used remainder or meat to cover and press down to create a good seal. make sure to use bottom of broiler pan with foil for drippings to avoid mess. Fabulous taste! Thank you!
This is Great ………If you have not tried this you are missing the best Meatloaf in the world….everybody loved it