Smoky Moutain Meatloaf #RSC

• 12 cup barbecue sauce (your favorite brand)
• 14 cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon steak sauce (your favorite brand)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chipotle hot sauce
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 13 lbs ground pork
• 1 13 lbs ground beef
• 13 lb ground veal
• 1 13 cups breadcrumbs
• 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
• 1 tablespoon chives, minced (fresh)
• 1 tablespoon parsley, chopped (fresh)
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 shallots, diced
• 2 tablespoons bacon drippings
• 3 eggs, lightly beaten
• 2 tablespoons barbecue sauce (your favorite brand)
• 2 tablespoons steak sauce (your favorite brand)
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid smoke
• 1 teaspoon chipotle hot sauce
• 1 teaspoon italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 -8 slices cheddar cheese (optional)

1. Preheat oven to 350' F.
2. Combine all ingredients for glaze in a small bowl, set aside.
3. In a large skillet, over medium heat add bacon drippings.
4. Once hot, add onion, shallots, garlic, & bell pepper and saute until softened (about 15-20 minutes), remove from heat, set aside & let cool slightly.
5. In a large bowl, combine all other meatloaf ingredients (EXCEPT cheese), along with the sauteed veggies and mix with your hands just until combined.
6. Transfer the mixture to a large jelly roll pan & shape into a large loaf.
7. ( I prefer not to use a loaf pan because we like the extra crusty edges).
8. Place meatloaf in preheated oven, and bake, uncovered, for 1 hour.
9. Remove meatloaf from oven & increase the temperature to 400' F. Reserve about 1/3 cup of glaze to serve with the finished meatloaf, if desired, and spread the rest all over the loaf, return to oven and bake for another 30 minutes to set the glaze.
10. Remove the meatloaf from oven and let rest for 10 minutes.
11. Cut into thick slices & serve with reserved glaze and top with cheese slices if desired.
12. Note: we like to serve this with traditional BBQ fare like corn on the cob and creamy potato salad and if you don't need the full 6-8 servings make the whole meatloaf anyway -- the leftovers make a great sandwich the next day!

barbecue sauce, ketchup, yellow mustard, steak sauce, worcestershire sauce, hot sauce, liquid smoke, onion powder, garlic, ground pork, ground beef, ground veal, breadcrumbs, packet, chives, parsley, onion, bell pepper, garlic, shallots, bacon, eggs, barbecue sauce, steak sauce, ketchup, yellow mustard, worcestershire sauce, liquid smoke, hot sauce, italian seasoning, onion powder, garlic, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/smoky-moutain-meatloaf-rsc-495249 (may not work)