Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.
2 lbs ground beef
2 lbs Italian sausage
2 Tbsp canola or olive oil
One large white onion, finely chopped
One large red bell pepper, finely chopped
8 cloves of garlic, finely chopped
4 eggs, beaten
1 c. rolled oats and flavored panko (like garlic)
2 c. Head Country Original or Sweet & Sticky BBQ Sauce
Spices: 1 tsp salt (Tony Cachere, Lawry’s, or kosher), 1 heavy tsp of black pepper, 1 Tbsp smoked paprika, 2 Tbsp Head Country Marinade (or Worcestershire sauce), 2 Tbsp Chipotle Tabasco Sauce, and Head Country Original Championship Seasoning
275 degrees F
Heat the oil in a cast-iron pan and then sauté the bell pepper and onion for about 8-10 minutes over medium heat. Add the garlic the last minute.
Take a large bowl and add the ground meat, Italian sausage, sautéd mixture, rolled oats, panko, salt, black pepper, paprika, Head Country Marinade or Worcestershire sauce, Chipotle Tabasco, eggs, and 1 c. of the BBQ sauce.
Preferably with gloves on, fold the ingredients and mix well, but not too much.
Divide the meat mixture in half and transfer to two 9.5 x 13 baking pans (or a large cookie sheet lined with aluminum foil). Shape each half of the meat mixture into two rectangular loaves. If needed, use a spatula to make sure the height and width is the same for both halves.
Use the Head Country Original Championship Seasoning and coat the surface of each half of the meat mixture. Put the pans into the refrigerator.
Preheat the grill (or oven, if you don’t have access to a grill) to 275 degrees F. Place the meatloaf on the grill for up to 1 hour and 30 minutes. Start checking the loaves at one hour and pull them when their internal temperature reaches 165 degrees F.
Once the loaves are cooked to temperature, pull them out of the grill or oven momentarily. Using a basting brush, cover the outside of each meatloaf with a light coating of BBQ Sauce. Return the loaves back to the grill or oven for 5 minutes. Slice to serve.