Introduction: BBQ Pulled Pork 4 Cheese Meatloaf

By The Wonderful World of Me
About: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.

Everyone loves to make fun of rednecks ... until they need one.

Redneck engineering is the epitome of taking a whole bunch of nothin's and  making something functional / wonderful / slightly insane.

Every once in a while this style even trickles into the kitchen.  We have all been there before.  Time to make dinner, and you don't have anything planned.  You go to the fridge / pantry and all you have is some leftovers and a few oddball ingredients.

So grab a bunch of stuff and cram it all together .. you may get a masterpiece .. you may get a MESSterpiece .. the only way to find out is to try it.

Step 1: Ingredients

~~FAIR WARNING~~
I cook for a small army so the portions I cook in are larger than most people need, but it shouldn't be to difficult to reduce the recipe to fit your needs.

Nothing in this recipe is precisely measured, all given quantities are "best guess" only.
~~~~~~~~~~~~~~~~~

The last bit of leftover pulled pork - approx 2 cups
Pulled pork Au Jus - about 1.5 cups
Shredded mild cheddar - a heaping handful
the last bits of the sliced American cheese from the deli - I think it was 6 slices
mozzarella string cheese snacks - 2 sticks
Parmesan shake cheese - about 1/3 cup
ground beef ( 80/20 if you care) - roughly 3 lbs
eggs - 3
Ketchup - a big glop (probably somewhere between 1/4 and 1/3 of a cup)
BBQ sauce (honey flavor) - a big glop
onion soup mix - 1 packet
shake 'n bake Italian seasoning (because I couldn't find the bread crumbs) - 1 packet

Step 2: Puttin' It Together

Chop up the pulled pork, American cheese, and mozzarella cheese.

Put all the ingredients in a big mixing bowl and get in there with both hand.  Mix, mash, moosh, and smoosh until everything is well blended.

Wash your hands.

Grab your baking dish.  I used a deep dish 9 x 13 glass baking dish.

Transfer your meatloaf from the mixing bowl to the baking dish.

Preheat the oven to 400 degrees.

Step 3: Bake and Serve

I did up a try of seasoned potatoes to go with it.  I put the meatloaf above the potatoes so that in case the meatloaf overflowed during cooking it would just make the potatoes tastier instead of making the oven messy.

the potatoes were easy

Cut spuds into bite size chunks
Toss them in a 1 gallon ziplok bag with whatever seasonings you want this batch was dried oregano, a little dried basil, some garlic powder, a little salt and pepper.
Cover a cookie sheet in aluminum foil and grease the foil with a few tablespoons of oil
Arrange the potatoes in a single layer on the foil

Bake for 45 minutes at 400 degrees

Drain off and excess liquid, and let the meatloaf stand for about 10 minutes before cutting and serving.


~~Review and Modifications~~
Overall it was a tasty dish, and it was a great way to use up the last of the pulled pork as something new and different.  I am looking forward to the next time we have pulled pork just so I can tweak this recipe to get it just the way I want it.

When I make it again I will make a few modifications
1) get real breadcrumbs instead of the Italian shake 'n bake mix - the mix flavor was a bit overpowering
2) Leave out the Parmesan cheese.  It was a contradictory flavor to the other cheeses in the dish.

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