*  Exported from  MasterCook  *
 
                      Rich Davis' Barbecued Meat Loaf
 
 Recipe By     : Chile Pepper Magazine, July/August 1995
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Beef                             Casseroles
                 Main Dishes                      Pork & Ham
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        lean ground chuck
      1/2  pound         lean ground pork
    1      cup           chopped onions
    1      cup           chopped green bell pepper
    2      thick slices  dry toast -- crumbled
    1      large         egg -- beaten
      3/4  cup           Spicy KC Masterpiece
    3      Tablespoons   worcestershire sauce
    1 1/2  Tablespoons   minced Garlic
    2      Tablespoons   chili powder
           to taste      Salt and pepper
    1      6 to 8 inch   Cooked Smoked Sausage
 
 Thoroughly combine all the ingredients except the sausage.  Place minture on 
 wax papper and flatten enough to place the sausage down the center.  Wrap the 
 mixture around the sausage and shape to form a meat loaf with the sausage in 
 the center.
 
 Place in a loaf pan and make a slight grove in the top and pour in additonal 
 babecue sauce.  Place on a hot covered barbecue for 1 hour.  Remove and let 
 cool 10 - 15 minutes.
 
 Turn loaf out of pan, slice and top servings with additional barbecue sauce.
 
 *****Note:  The meat loaf can also be cooked in the oven at 350.
 
                    - - - - - - - - - - - - - - - - - -