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Mexican Meatloaf

post #1 of 7
Thread Starter 
Ground beef
Mexican chorizo
Red bell pepper
Fresh diced Onion
Gaelic powder
Salt & coarse ground pepper
Ground Nacho chips for binder

Mixed the above, using ground Nacho chips for a binder. I gave it a good layer of salt and coarse ground pepper on top and Smoked it at 225º with hickory wood chips, spritzing with Bud Light every 45 minutes. Removed it when internal temp hit 165º (about 2 ½ hrs.), then I let it rest for 20 minutes. I made a gravy using the leftover liquid, flour, chicken stock, and Sweet baby Ray’s original. Nice and spicy meatloaf, may not be for everyone, but it is another variation of the everlasting meat loaf.
post #2 of 7
That sounds great, that goes in the recipe file for later use icon_smile.gif
post #3 of 7
Mmmm, rich, that sounds awesome! Thanks for sharing your recipe, I'll give it a try.
post #4 of 7
Sounds like I gotta try that. Thanks.
post #5 of 7
Did it hold together ok? If I don't put an egg in meatloaf it usually falls apart when I try to slice it.
post #6 of 7
Thread Starter 
Icruzen, the ground nacho chips acts much in the same way bread crumbs work. It did hold up fpr slicing, althouigh I did slice it on the thick side.
post #7 of 7
rich.........when you getting back to your adobe experiments, i think it was called...........STILL need to try your red river mud pork one, i think THAT was called
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