BOK BIER's SOUTHWESTERN STYLE MEAT LOAF

The Meat
1lbs. of Ground Pork
1lbs. of Ground Sirloin Beef
1lbs. of Ground Beef Chuck

The Additions
Four to six slices of white bread soaked in milk
Two eggs

The Seasonings
1.5 tsp. of Sea Salt
0.5 tsp. of Fresh Black Pepper
1.5 tsp. Garlic Powder
1 tsp. Chili Powder
.5 to 1 tsp. Cayenne Pepper
1 tsp. Liquid Smoke
Few Dashes of Worcester Sauce

The Aromatics
One Half to 3/4 of chopped Green Bell Pepper
One Half to 3/4 of chopped White Onion

The Glaze
Few Dashes of Red Pepper Sauce or Red Pepper Flakes (or your favorite hot sauce)
One Half Cup of Ketchup
One Half Cup of BBQ Sauce (Ray's, Bullseye or K.C. Masterpiece)
Tbls. Honey (Optional)

When you mix everything together, for the love of Pete, don't over mix and don't

smash the meat. Lightly, with open fingers, mix everything together. If you squish or

mash it together, you end up with tough meat loaf, which is horrible.

Set the meat probe to 140 for internal temp and the outside temp to no higher than

300 so you don't burn your glaze. Oh, AND DON'T COOK THE MEAT LOAF IN A MEAT

LOAF OR BREAD PAN!!! Put it on wax paper on a shallow rack or some kind. That

way, it wont steam in it's own fat and juices and so the glaze can cover most of the

meat loaf. Use leftover glaze for meat loaf dunking at dinner time, so make a lot.

If smoked in a smoker, omit the Liquid Smoke. Add glaze the last 20 minutes of

smoking and make sure to let meatloaf rest twenty minutes or more before slicing.