Скачать или смотреть Mexican Meatloaf on the Smoker with Cheese Dip & Pico

I’m takin’ meatloaf south of the border with this smoked Mexican-style version! It’s loaded with chorizo, jalapeños, and Mexican seasoning. Glazed, smoked, and topped with cheese dip and pico… You’re gonna want seconds.

#mexicanmeatloaf #meatloaf #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
Malcom's Grande Gringo Seasoning https://bit.ly/GrandeGringo
BBQ Gloves https://bit.ly/H2Q_BBQGloves

Mexican-Style Smoked Meatloaf

Ingredients:
1 lb ground beef
1 lb chorizo
1 cup Bread crumbs
2 eggs slightly beaten
1 jalapeño pepper diced
1/2 red bell pepper, diced
1/2 yellow onion, diced
1/4 cup fresh cilantro, chopped
2 Tablespoons Malcom's Grande Gringo Mexican seasoning (or your favorite Mexican-style seasoning)
1 Tablespoon Mexican-style hot sauce
1 Tablespoon Maggi seasoning sauce

For the Glaze:
1 cup ketchup
1/2 cup brown sugar
2 teaspoon Grande Gringo seasoning
4-5 dashes Mexican-style hot sauce
2 teaspoons Maggi seasoning sauce

Toppings:
Warm cheese dip (queso)
Fresh pico de gallo
Chopped cilantro

Directions:
1. Preheat your smoker or grill to 350°F, set up for indirect cooking.
2. In a large bowl, combine the ground beef and chorizo. Add bread crumbs and eggs to help bind the mixture.
3. Mix in the diced jalapeños, red bell pepper, onion, and chopped cilantro.
4. Season the mixture well with Grande Gringo seasoning, Mexican-style hot sauce, and Maggi seasoning sauce.
5. Rub a little oil on your hands to keep the mixture from sticking, then shape the meatloaf directly on a sheet pan or foil-lined tray.
6. Place the meatloaf on the smoker and cook for about 1 hour and 30 minutes, or until it reaches an internal temp of around 150°F.
7. Meanwhile, prepare the glaze by combining ketchup, brown sugar, Grande Gringo, hot sauce, and Maggi sauce to taste.
8. Brush the glaze over the meatloaf and continue cooking for another 15–20 minutes, or until the glaze caramelizes and the internal temperature hits 160°F.
9. Rest the meatloaf for a few minutes, slice into serving size pieces, then top it with warm cheese dip, pico de gallo, and a little fresh cilantro before serving.

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