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Aunt G's Uptown Smack Down Meatloaf
1 1/2 lbs. of ground sirloin tip beef
1 1/2 lbs. of ground pork
1 tsp Lowerys Season Salt
2 tsp Garlic powder
1 tsp Dijon Mustard
3 caps full of *secret ingredient ( Original Meatsmack BBQ Sauce )
1 medium carrot
1/4 large Sweet Yellow Bell Pepper
1/4 large Sweet Red Bell Pepper
1 med. Sweet Vidalia Onion
1 large Stalk of Celery
1 8 oz can Diced Fire roasted tomatoes
2 large Eggs
1 1/2 pkgs Saltine Crackers
Begin by gently combining the beef and pork with the salt ,garlic powder, mustard, and secret ingredient. Use your hands but do not over work the meat or it will become tough. Set this mixture aside in the refrigerator and let it rest for about twenty minutes.
Preheat the oven to 350 degrees
Chop the peppers, onion ,carrot and celery. If you would like a little heat in the loaf add a couple of jalapenos . Crush the crackers into small pieces This recipe makes two small meatloaves or one large one. I usually make it as two small loaves and serve one and freeze the other one. I like to use a 9 x 13 glass baking dish as it is an easy cleanup.
Remove the meat from the refrigerator and add in the peppers, onion, celery, carrot and drained tomatoes. Add the two eggs and mix well then mix in 3/4 of the crushed crackers and form into loaves/loaf. Pat the remaining crackers on the outside of the loaves/loaf to form a crust. Bake 60 to75 minutes if two loaves about 90 minutes if one loaf.
The meatloaf goes well with garlic/cheese mashed potatoes and green beans, Homemade apple pie ala mode with a good cup of coffee competes the meal. Aunt G.
Aunt G's Raz-Ma-Tazz Chicken Salad Wraps
1 medium size Rotisseri Chicken ( I like to use Schnuck;s herb chicken)
de-bone chicken and discard skin and fat . Cut chicken into bite size pieces . (yield about 2 1/2 cups )
1 stalk celery ( 3/4 cup )
1 medium size sweet onion ( 1 cup )
2 spears Bread and Butter pickles ( 1/2 cup )
4 oz. sliced black olives ( if using canned sliced olives drain and discard liquid. )
20 fresh Bing cherries ( or red seedless grapes )
2 large eggs--Hard Boiled
1 cup Ricotta cheese
1/2 cup Sour cream
3/4 cup chopped pecans
2 tsp garlic powder
2 tsp Lowery's Seasoned Salt
1 tsp Herbe;s de Provance
7 caps full of Meatsmack Raz Chipolte BBQ Sauce
6 slices of Flatout Flat Bread or 6 flour tortillas
Combine the chicken pieces with three ( 3 ) caps full of the Raz Chipolte Sauce and mix well. Set aside in the refrigerator to rest.
This is a chunky hearty Chicken Salad so you will want to coarse chop the celery, onion and pickle, Using a fork, mash the hard boiled eggs into a crumble. Pit the cherries and cut in half.
Add the celery, onion, pickle , eggs and olives to the chicken and mix well with four ( 4 ) caps full of Raz Chipolte Sauce and the garlic powder, salt,and Herbe's de Provance .
Gently fold in the Ricotta cheese, Sour cream, Bing cherries and the chopped Pecans.
Brush a slice of flatbread ( or tortilla ) with Meatsmack Raz Chipolte BBQ Sauce . Top with the Chicken Salad and fold the bottom up and the sides in, overlapping them to form the wrap . Yield six wraps.
Enjoy ! Aunt G.
