By Chef Alli
2 lbs. fatty ground beef, such as ground chuck
1 lb. ground pork
1/2 cup panko bread crumbs
1/4 cup milk
1 tsp. granulated onion
3 garlic cloves, crushed
2 eggs, beaten
1 Tbs. Worcestershire sauce
3 Tbs. Wellers Whiskey
1 Tbs. Montreal Steak Seasoning, may substitute your favorite
6 oz. Colby Jack Cheese, cut lengthwise into logs
1 batch of Sticky Fireball Sauce, recipe here.
In a small bowl, combine panko with milk and let rest for 5 minutes.
Meanwhile, In a large mixing bowl gently combine the beef with the pork; add milk/panko mixture, granulated onion, garlic, eggs, Worcestershire, whiskey, and steak seasoning; gently combine all ingredients just until evenly mixed. (Don’t overmix!)
Lay out a large sheet of waxed paper onto a clean work surface; lay the prepared meatloaf mixture out over the waxed paper to create a large rectangle, approx 3/4″ thickness. Place the cheese strips side-by-side onto the center of meatloaf, then use the waxed paper to lift and gently fold the meatloaf mixture over the cheese, creating a large meat roll. Seal the ends of the roll to create a meatloaf.
Preheat the oven to 350 degrees F. Place a cooling rack over a rimmed baking sheet; lay a piece of foil over the cooling rack, making incisions in the foil so the fats can drip through the rack and down onto the baking sheet.
Place the prepared meatloaf on top of the prepared cooling rack. Place the sheet pan of meatloaf onto the center rack of the preheated oven; bake, uncovered, for 35 minutes. Remove the meatloaf from the oven and slather it with the prepared Sticky Fireball Sauce. Bake the meatloaf for an additional 10-20 minutes, uncovered, just until the center of the meatloaf has reached 155-160 degrees F.
Remove the meatloaf from the oven, letting it rest, covered with foil for 5-10 minutes before slicing to serve. Serve with additional sauce on the side, as desired.