Smoked Meatloaf (with Chorizo!)
This smoked meatloaf is a flavorful blend of 50% Mexican chorizo and 50% ground beef! It's also loaded with peppers and onions, and calls for cheez-its rather than breadcrumbs!
Ingredients
- 1 lb ground beef I use 80-20
- 1 lb Mexican chorizo sausage not in casing
- 1 small yellow or white onion very finely diced
- 1 cup finely crushed Cheez-It crackers can sub breadcrumbs
- 2 small jalapeño peppers or your favorite peppers
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- 3 tablespoon milk can sub chicken stock or water
Instructions
- Preheat your smoker to 235 °F (or anywhere between 220 - 250 °F if you're smoking it with other things).
- Core the jalapeños to remove the seeds if you want to cut the spice a bit, or leave them for a spicier meatloaf, then finely dice the jalapeños. Finely dice the onion.
- In a large bowl, crack the eggs and gently whisk them, then add all of the other ingredients. Mix everything together until fully cohesive, but do not excessively mix. (Excessive mixing will make for a dense loaf with a poor texture)
- Spray a wire baking/grilling rack with oil. Form the meat into a log shape and place it on the rack. Using a loaf pan to shape the meat can help!(Do not place the loaf directly on your grill grates, it will likely stick and be a mess to remove)
- Smoke the meatloaf until it reaches an internal temp of 160 °F to 165 °F about 2-5 hours depending on your grill temperature. (If you want it to cook faster, form it into two smaller loaves rather than one large loaf)
- Remove the meat from the smoker, let it rest for a few minutes, slice it into ½-inch slices, and serve. You can use this on meatloaf sandwiches or on its own with sides like mashed potatoes. Delicious with a little bit of fresh thyme thrown on top.(The meatloaf cools down quickly after slicing, so slice just before serving!)
Notes
This recipe was inspired by my friend (and grill master) Joe!
Nutrition
Serving: 1 sliceCalories: 275kcalProtein: 17g
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