Ingrediants: 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 225Âº with hickory wood chips, spritzing with Bud Light every 45 minutes. Removed it when internal temp hit 165Âº (about 2 Â½ hrs.), then I let it rest for 20 minutes. I made a gravy using the leftover liquid, flour, chicken stock, and Sweet baby Rayâ€™s original. Nice and spicy meatloaf, may not be for everyone, but it is another variation of the everlasting meat loaf.