Cold, wet, snowing, blowing, time for good old comfort food! So fired up the mini with 365 lump, cherry and pecan wood. Smoker settled in nicely at 320° so I let it ride right there for the smoke. Smoked this loaf to an IT of 150°, pulled it off the smoker, foiled it for 30 minutes then sliced and enjoyed! Found some twice stuffed taters in the freezer (pulled pork and hatch chili stuffed!)
2 pounds 80/20 cooked quinoa, sauteed onion, garlic, and smoked hatch chili. I cooked one cup dry quinoa mixed that with the sauteed veggies. let that cool, Add the cooled mixture to the meat and mix with your hands. I was going to use the fatty saran wrap trick to shape the meatloaf. We quit using saran since it ends up in the landfill. So I used a couple sheets of parchment paper instead.
I then put this in the fridge while I fired up the mini.
Using the side torch method. It hangs there nicely.
Start to finish. Took about 2 hours +/- to hit the IT I wanted.
Wife sliced into it and took my favorite end cut! Thank goodness there are two ends!!!!!
Gotta love that mahogany color!
Check out the hatch chili!! Yumm!