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Hatch Chili Meatloaf

post #1 of 12
Thread Starter 

Saturday I got my annual supply of Hatch Green chili. 60 lbs roasted and vacuum packed in the freezer. At the family's request I made meatloaf with the chili.

 

I used Lipton's onion mix recipe in 5lbs of 80/20 ground beef.After seeding and chopping the chilies I added them to the mix.

 

Then I formed 2 loafs.

 

And of course a bacon blanket is added.

Then after adding a little rub on the bacon I placed in a tin pan with a hole in the middle between the loafs to drain the excess fat. Then into the Smoke Vault at 275 with hickory chunks in the pan.

 

When the internal temp hit 140 I brushed a little BBQ sauce and raised the temp to 325 to crisp up the bacon. Then removed at 165 internal temp.

And plated with garlic braised green beans and mac and cheese.

 

Thanks for checking out my Sunday smoke.

post #2 of 12
That looks great! Not my moms meatloaf.
post #3 of 12

Looks good, very good

post #4 of 12

Great looking meatloaf - I bet that was tasty.  Trying to find some Hatch's down here is tough 

post #5 of 12

Putting those chiles in a meatloaf sounds great.  I also look forward to Hatch chile harvests each year.

post #6 of 12

Looks like a good loaf, and those green beans!  Are they home grown?  I love fresh green beans.  Thanks for sharing.  Steve

post #7 of 12

Looks great! I love roasted Hatch green chiles!

post #8 of 12

 I did a smoked hatch chili meatloaf last summer that was just fantastic. I used 1/2 ground beef, 1/4 ground pork, 1/4 Andouille, 14 strips of nuskies bacon. Glazed it with a rum molasses glaze, it wasn't as pretty as yours, but it tasted great. Smoked it at about 250 over applewood chunks.It was really good. I'm gonna try it again tomorrow. I hope that it looks as nice as yours. Thanks for the post, very nice pics, and a really good explanation.  Very nice job all around. Thank you.

post #9 of 12
Thread Starter 
Quote:
Originally Posted by James Cornelius View Post
 

 I did a smoked hatch chili meatloaf last summer that was just fantastic. I used 1/2 ground beef, 1/4 ground pork, 1/4 Andouille, 14 strips of nuskies bacon. Glazed it with a rum molasses glaze, it wasn't as pretty as yours, but it tasted great. Smoked it at about 250 over applewood chunks.It was really good. I'm gonna try it again tomorrow. I hope that it looks as nice as yours. Thanks for the post, very nice pics, and a really good explanation.  Very nice job all around. Thank you.

Thanks its always a family request. I just got this years supply last week.

post #10 of 12
Anyone have any luck ordering green chiles online? I live in Arkansas now and you wouldn't believe the looks I get when I ask about green chiles at grocery stores around here...

Would love to try green chile meatloaf but I'm going to have to find some first!
post #11 of 12
Quote:
Originally Posted by hpluseleven View Post

Anyone have any luck ordering green chiles online? I live in Arkansas now and you wouldn't believe the looks I get when I ask about green chiles at grocery stores around here...

Would love to try green chile meatloaf but I'm going to have to find some first!

I havn't checked in my home town but a couple months ago I was out ridding motorcycles in El Paso with a buddy who has relatives there.  They cooked for us and of course there were green chilies in just about everything.  Hatch, NM is just a short drive away so I though nothing about it but made the commit about how good the chilies are and they told me to go to WalMart and look in the freezer section.  That's where they had gotten theirs.  Looks looks a Sour Cream container and you just thaw out some or the whole thing.

It's worth a shot.

post #12 of 12

Lucky family! I love me some Hatch chilli's - lived in NM off an on for 10 yrs. and we always got about 50-70 lbs. roasted every year, I really really miss that.

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