Had this recipe for a while, so decided to finally make it to go with some Mac & Cheese.
Ingredients:
2 lb Ground Beef, 80/20
1 lb Ground Italian Sausage
1 ea Medium Onion, diced and sautéed
1 cup Bread Crumbs (or oatmeal)
1 cup Chunky Salsa or Picante Sauce
2 ea Eggs, slightly beaten
1 TBSP Beef Rub (your choice)
Salt and Pepper to taste
Optional: Green Chilies or what ever floats your boat
Directions:
Using your hands, mix all ingredients in a large bowl, trying not to over mix.
If too dry, add more salsa, if too wet, add more bread crumbs (or oatmeal).
NOTE - A little on the dry side would be preferable to on the wet side.
Pour onto baking sheet and form like a loaf of bread.
Make a slight trough lengthwise down the center
Refrigerate until ready to cook.
Set smoker to 220 degrees (or temp you prefer to smoke at)
Take out of refrigerator and transfer to frogmat.
If necessary, do some minor reshaping.
Put in smoker and smoke for 1 hour.
After 1 hr of smoke, turn temperature up to 350 degrees.
After about 30 minutes, put additional salsa/Picante in trough that was made earlier.
Cook to IT of 150 degrees.
Remove from smoker, foil, and rest for about 15 minutes.
Only a few pictures...
Salsa MeatloafIngredients:
2 lb Ground Beef, 80/20
1 lb Ground Italian Sausage
1 ea Medium Onion, diced and sautéed
1 cup Bread Crumbs (or oatmeal)
1 cup Chunky Salsa or Picante Sauce
2 ea Eggs, slightly beaten
1 TBSP Beef Rub (your choice)
Salt and Pepper to taste
Optional: Green Chilies or what ever floats your boat
Directions:
Using your hands, mix all ingredients in a large bowl, trying not to over mix.
If too dry, add more salsa, if too wet, add more bread crumbs (or oatmeal).
NOTE - A little on the dry side would be preferable to on the wet side.
Pour onto baking sheet and form like a loaf of bread.
Make a slight trough lengthwise down the center
Refrigerate until ready to cook.
Set smoker to 220 degrees (or temp you prefer to smoke at)
Take out of refrigerator and transfer to frogmat.
If necessary, do some minor reshaping.
Put in smoker and smoke for 1 hour.
After 1 hr of smoke, turn temperature up to 350 degrees.
After about 30 minutes, put additional salsa/Picante in trough that was made earlier.
Cook to IT of 150 degrees.
Remove from smoker, foil, and rest for about 15 minutes.
Only a few pictures...
