A Southwestern Comfort Food Treat!
Tired of the same old meatloaf? So were we. This video and recipe is the cure to your meatloaf ails! With the help of our Yoder YS640 smoker, we took a normally boring dish and turned it into a cheesy meaty masterpiece!
Smoked Hatch Green Chile Cheesy Meatloaf
Ingredients
1 cup honey
3 T diced chipotles in adobo sauce
½ T smoked paprika
2 lbs ground beef 80/20 blend
1 lb ground breakfast sausage
1 yellow onion chopped
1 red bell pepper diced
1/4 cup diced fire roasted Hatch Green Chiles
12 garlic cloves minced
¼ cup Cattleman’s Grill Ranchero (or other dry ranch substitute)
1 large egg
¾ cup heavy cream
1 sleeve Ritz crackers crushed
2 cups shredded Pepper Jack Cheese
2 Whole Hatch Green Chiles
Instructions
1. In a small bowl, whisk together the honey, diced chipotles in adobo sauce, horseradish, Worcestershire sauce and smoked paprika. Set aside.
2. In a large mixing bowl add the ground beef and sausage and mix well with your hands. Mix in the onion, peppers and garlic. Mix in the Red River Ranch Original.
3. Add the egg, cream and Ritz crackers. Set aside.
4. Cover an 11 x14 baking pan with plastic wrap or parchment/waxed paper. Evenly spread the beef mixture on top. Brush a light coat of the sauce mixture on the meat, then sprinkle the cheese evenly over the meat sheet.
5. Roll up the meat sheet tightly into a tasty torpedo, pulling the paper away as you roll and discard. Place the roll in the refrigerator for at least 20 minutes (I did it overnight). Reserve the remaining sauce.
6. Preheat the smoker to 250 F.
7. Remove the meat from the fridge and place on a wire rack. Set the rack on a large cast iron skillet or pan and place on the smoker on the indirect side of the heat.
8. After 30 minutes, baste the meatloaf with the sauce. Baste every 30 minutes for about 2 hours or until the internal temperature is 160 to 165F.
9. Blister the skin of the whole Hatch Green Chiles on the grill, with a blowtorch or in your broiler.
10. Place in a plastic sack with a little water for a few minutes. The steam will help release the skin. Remove the skin and seeds and cut into thin strips. Lay the strips over the meatloaf and let finish cooking 15 to 20 minutes.
11. Remove the loaf from the smoker and pour over any remaining sauce. Cover with tinfoil and let rest about 10 minutes to allow the internal temperature to climb slightly.
12. Slice and serve warm. ENJOY!
Equipment used:
Yoder YS640 Smoker
Cuisinart 14 Cup Food Processor
Goes great with Garlic Mashed Potatoes!
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.