Mexican Meatloaf

Discussion in 'Beef' started by richoso1, Apr 4, 2008.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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.
  2. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    That sounds great, that goes in the recipe file for later use [​IMG]
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm, rich, that sounds awesome! Thanks for sharing your recipe, I'll give it a try.
  4. geob

    geob Meat Mopper SMF Premier Member

    Sounds like I gotta try that. Thanks.
  5. lcruzen

    lcruzen Master of the Pit OTBS Member

    Did it hold together ok? If I don't put an egg in meatloaf it usually falls apart when I try to slice it.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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.
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    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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