We’ve been talking for sometime about wanting to do some meatloaf on the MAK. I searched through several recipes looking for something different, and came across a recipe for a Southwest-style meatloaf. I used that recipe as the foundation, and made a few changes of my own to come up with this recipe.
It had a little heat to it, and worked very well with the smoke flavor and BBQ sauce.
- 1.5lbs ground beef
- 1.5lbs ground turkey
- 1 poblano pepper
- 1 red bell pepper
- 1 ear of corn
- 2 eggs (or egg beater equivalent)
- 1 head garlic
- 1 small white onion
- 2 cups panko bread crumbs
- 2 tablespoons olive oil
- 1 jar of salsa (I used “Arriba” Southwestern style)
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 cup BBQ sauce of choice (I used Big Bob Gibsons Red).
- BBQ rub (I used Big Poppa Smokers “Money”).
- Cut the bottom off the head of garlic, and cut the onion in half.
- Smoke the garlic, onion, corn, and peppers at 275 until softened. The peppers can be cooked at a higher setting until char develops if desired.
- Dice onion, peppers, and 6 cloves of garlic. Slice the corn off the cobb.
- Combine all ingredients into a mixing bowl and mix by hand until well mixed
- Put mixture into a greased loaf pan or if desired, form loaf without a pan (for maximum smoke penetration).
- Sprinkle BBQ rub across the top of the loaf.
- Cook in smoker at 350 degrees for approximately 45 – 50 minutes
- Brush top of loaf with BBQ sauce
- Continue cooking approximately 15 minutes, or until internal temperature in center is 160 degrees. Apply more BBQ sauce during this time if desired.
- Remove from smoker and let rest 15-20 minutes before slicing/serving.
Lessons Learned/What I would do differently:
- I will probably add a jalapeño next time for some additional heat.
- I will probably use the whole jar of salsa next time for additional flavor and moisture in the meat mixture.
- I will probably use a food processor to chop the peppers, onions, and garlic smaller. Smoked veggies are hard to chop finely.