1½ lbs. ground beef
1 lb. ground pork
2 eggs
¼ cup milk
½ cup panko breadcrumbs
1 T. seasoned salt
1 tsp. garlic powder
1 tsp. black pepper
1 T. Worcestershire sauce
8 strips bacon, cooked and chopped
2 cups shredded cheddar cheese
Ketchup, for topping
In a small bowl, whisk eggs into milk, then add breadcrumbs to soak up the liquid, about 1 minute. In a large bowl, combine meats, breadcrumb mixture and remaining ingredients. Shape into a loaf, or mini loaves, and place on tinfoil or grill pan. Set smoker to 325 degrees* and smoke until meatloaf reaches an internal temperature of 165 degrees, about 1 to 1½ hours, depending on loaf size. For a ketchup crust, top the meatloaf with ketchup when it reaches 155 degrees. Best made with local beef from your local butcher!
*For a smokier flavor, lower the temperature to 275 degrees, and finish at a higher temperature to develop a nice crust.
Recipe adapted by North Dakota Living test kitchen
3-4 ears corn, husked
¾ cup mayo
1 T. fresh lime juice
1 tsp. salt
1 tsp. ancho chile powder
1 T. fresh cilantro, chopped
½ cup Cotija cheese
Grill or smoke corn over medium heat, turning on all sides, until done, about 8-10 minutes. Remove corn and let cool. Carefully cut corn kernels from cob and set aside. In a medium bowl, combine mayo, lime juice, seasonings, corn, cilantro and cheese. Cover and chill for at least 30 minutes or overnight. Pairs well with local beef, like a tri-tip roast, from your local butcher.
Recipe courtesy the N.D. Beef Commission and the Beef Checkoff
