Maple-Bourbon Hickory Smoked Meatloaf Burritos

2019 has been a year where we at the CTK have designed some tantalizing dishes that have been new adventures in the realm of heart healthy.  But don’t fret, we have also created some new dishes that add to the Three T’s of Que that,

Are still Tantalizing…

Are still Twisted…and

Are still Thought provoking

Our Maple-Bourbon Hickory Smoked Meatloaf Burritos are a fantastic, stick to your ribs, fill your belly, twisted offering in line with our desire to find new ways for you to make use of a true natural gift…Fresh Maple Syrup.

Inspired by the range of flavors offered during the New England sugaring season (February to April) and the sweet tempting products produced by the Webb Family at Harding Hill Farms, this dish takes a family staple and cranks it up into the 3 –T’s.  There are times when you seek the healthy and then there are the times when after a long days effort in the field you just want to sit back with some fantastic comfort food.  Meatloaf is a traditional comfort food, but our version – combining our Que notations with our South of the Border influences – is a launch of comfort into a whole new orbit.

Maple-Bourbon Hickory Smoked Meatloaf Burritos (served with our Kentucky Blu BBQ Sauce)

Yields approximately 6 servings (serving is about 6 ounces sliced meatloaf)


Meatloaf Burritos

  • 1 lb 85/15 ground chuck
  • 1 lb ground pork sausage (we twisted with a maple infused sausage, but a sage seasoned or plain would work)
  • 1 lb hickory smoked thick cut bacon (sliced into thin ribbons)
  • 3-4 large shallots diced small
  • 6 to 8 small sweet peppers diced small
  • 6-8 cloves of garlic minced
  • 2 eggs beaten
  • 5 cups of panko bread crumbs
  • ½ cup Kentucky Blu BBQ Sauce, plus (if not available use a bourbon based bbq sauce)
  • ½ cup fresh maple syrup (our go to is Harding Hill Farm’s Grade A Robust Maple cut)
  • ¼ cup Worcestershire Sauce
  • ¼ cup Hickory liquid smoke
  • 1/3 cup Kentucky Bourbon (our go to is Knob Creek)
  • Extra Virgin Olive Oil
  • 4 Tbsp each of: granulated garlic powder, Spanish Paprika, onion powder, ground cumin powder and ground coriander
  • 6 large burrito style flour tortillas
  • 1 large bag of frozen potato tots
  • 2 cups of shredded Monterey Jack Cheese

BBQ Pico-de-Gallo

  • 2 large shallots diced small
  • 3-4 small sweet peppers diced small
  • 6 cloves of garlic minced
  • 4 scallions chopped small
  • 8 to 10 cherry tomatoes halved
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Apple Cider Vinegar
  • ¼ cup Kentucky Blu BBQ Sauce
  • Extra Virgin Olive Oil
  • 4 Tbsp each of: granulated garlic powder, onion powder, Spanish Paprika
  • 1 tsp Kosher Salt
  • ½ tsp ground Chipotle Pepper


Meatloaf 3 to 4 hours ahead of cooking

  1. Over medium heat sauté shallots until translucent (3-5 minutes), then add the peppers and garlic and sauté for another 3 minutes
  2. Add maple syrup, hickory liquid smoke, Worcestershire Sauce, bring to a soft boil
  3. Add bourbon and using a lighter light the surface to burn off the alcohol, continue the soft boil and stir
  4. Reduce the liquid in half add 2 Tbsp of granulate garlic, onion powder and Spanish Paprika
  5. Meanwhile in a large bowl add the ground beef, ground pork, and sliced bacon mix lightly while adding remaining seasoning

Aside – ensure between handling raw meat that you thoroughly wash your hands to avoid spreading bacteria

  1. Once the sauté vegetables and broth are cooled to touch add to the meat mixture mixing it till the liquid is absorbed
  2. Cover the bowl with plastic wrap and place in the refrigerator to let rest

Pico-de-Gallo 3 to 4 hours ahead of cooking

  1. Over medium heat sauté the shallots until translucent (3-5 minutes), add the peppers and garlic and sauté another 2-3 minutes till soft, remove from heat and let cool
  2. Once the sauté vegetables are cool to touch, combine with remaining ingredients in a covered bowl, mix thoroughly to combine
  3. Cover and refrigerate until ready to plate

Meatloaf Cook Time

  1. Preheat the oven to 350°F with the rack in the center of the oven
  2. Spray 2 9×6 loaf pans with Olive Oil spray
  3. Remove the meatloaf mixture from the refrigerator, add 2 beaten eggs along with 2 Tbsp each of Worcestershire Sauce, Hickory Liquid Smoke and ¼ Kentucky Blu BBQ Sauce, combine till the liquid is absorbed and the egg is distributed
  4. Add the bread crumbs till distributed evenly
  5. Add an even quantity of meatloaf mixture to both loaf pans
  6. Drizzle the top of each meatloaf further Kentucky Blu BBQ Sauce
  7. Place both loaf pans on a large sheet pan and then in the oven to bake for about 40 minutes or until an instant thermometer registers an internal temperature of 160 °F
  8. Remove the loaf pans from the oven and let each rest for 5 to 10 minutes (the meat temperature should continue to rise to 165 °F as a final temperature)
  9. Let each loaf cool to touch (about 10 minutes), turn each meatloaf out onto a cutting board or wire rack

Burrito Prep

  1. Preheat the oven to 450°F
  2. Place the frozen potato tots onto a large sheet pan, sprinkle with salt and pepper
  3. Cook the potato tots for 30-32 minute until golden, remove from the oven and let cool to touch
  4. In the meantime reduce the oven to 250°F
  5. On a large cutting board lay down a large flour tortilla, spread 1 Tbsp of our Kentucky Blu BBQ Sauce, evenly spread a layer of shredded Monterrey Jack Cheese, place of row or two of potato tots in the center of the tortilla, place two slices of medium thickness meatloaf on top of the tots
  6. Fold the tortilla edge closest to you over the top of the filling, turn the outer edges into the center, then roll tightly the package over the furthest edge of the tortilla

Aside – Use some more BBQ sauce along the edge of the tortilla to help seal

  1. Place each burrito seam side down on the baking sheet, top with more shredded Monterrey Jack Cheese, place the pan in the oven and back the burritos for about 3-5 minutes (just enough to melt the cheese)
  2. Plate a burrito, top with the BBQ Pico-de-Gallo condiment, drizzle with further Kentucky Blu BBQ Sauce

Serving Suggestions

Consider serving with our Roasted Corn-Black Bean Salad, a Summah Arugula Salad with Raspberry-Chipotle Vinaigrette, our Maple-Bourbon Boston Baked Beans