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1
Preheat an outdoor grill for high heat.
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2
When hot, lightly oil grate.
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3
Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
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4
Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
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5
Melt the butter in a skillet over medium-high heat.
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6
Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
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7
Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer.
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8
Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking.
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9
Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking.
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10
Brush the top of the loaf with barbeque sauce.
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11
Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes.
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12
Slice into six even pieces to serve.
