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.