Forget everything you thought you knew about meatloaf. This isn't your grandma's recipe; this is a fiery fiesta in a loaf pan! Our Smoked Mexican Meatloaf with Cheese Dip delivers a bold, smoky flavor profile unlike anything you've experienced before. Imagine juicy, seasoned ground beef infused with the vibrant tastes of chipotle peppers, cumin, and oregano, all slow-smoked for incredible depth. The surprisingly tender interior is complemented by a crispy exterior, perfectly balanced by a creamy, cheesy jalapeño dip. This isn't just a meal; it's an adventure for your taste buds.
This recipe effortlessly blends classic comfort food with exciting Mexican flavors, resulting in a dish that's both satisfying and surprisingly sophisticated. Prepare to impress your friends and family with this unique twist on a beloved classic. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create this unforgettable Smoked Mexican Meatloaf.
Tools Needed
- Smoker
- Sheet pan
- Aluminum foil
- Mixing bowls
- Knife
- Cutting board
Ingredients
- Ground beef: 1 pound
- Chorizo sausage: 1 pound
- Breadcrumbs
- Eggs: 2
- Jalapeno pepper: 1 whole
- Red bell pepper
- White onion
- Cilantro
- Grande Gringo Mexican seasoning
- Valentina hot sauce
- Maggie seasoning
- Olive oil
- Ketchup: 1 cup
- Brown sugar
- Arbo's queso
- Pico de gallo
Step-by-Step Instructions
Step 1. Prepare the Smoked Mexican Meatloaf
- Combine 1 pound of ground beef and 1 pound of chorizo sausage in a bowl.
- Add breadcrumbs, 2 eggs, 1 whole jalapeno, diced red bell pepper, diced white onion, and cilantro. Mix well.
- Season with Grande Gringo Mexican seasoning, Valentina hot sauce, and Maggie seasoning.
- Lightly oil your hands to prevent sticking and gently mix all ingredients.
- Shape the mixture into a meatloaf on a foil-lined sheet pan.
- Smoke the meatloaf at 350°F for about 30 minutes, then rotate it for even cooking.
- After about 1 hour and 15 minutes of smoking (internal temp 150-155°F), glaze the meatloaf and continue smoking for 10-15 minutes.
- Let the meatloaf rest for 5 minutes before slicing.
Step 2. Make the BBQ Glaze
- Combine 1 cup of ketchup, brown sugar, Grande Gringo seasoning, Mexican hot sauce, and Maggie seasoning.
Step 3. Smoke the Meatloaf
- Smoke the meatloaf at 350°F for about 30 minutes, then rotate it for even cooking.
- After about 1 hour and 15 minutes of smoking (internal temp 150-155°F), glaze the meatloaf and continue smoking for 10-15 minutes.
Step 4. Serve the Meatloaf
- Serve the sliced meatloaf topped with warmed queso, fresh pico de gallo, and cilantro.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Chorizo sausage adds a lot of flavor and color but can be greasy; it will render down during cooking.
- Oil your hands when mixing the meatloaf to prevent sticking.
- Smoking the meatloaf free-form on a sheet pan allows for better smoke penetration.
Nutrition
- Calories: approximately 700-850
- Fat: 50-65g
- Carbs: 30-45g
- Protein: 50-60g
FAQs
1. Can I make this meatloaf without smoking it?
Yes! You can bake it in the oven at 375°F (190°C) for about 50-60 minutes, or until cooked through. Just skip the smoking steps.
2. What kind of cheese should I use for the dip?
Monterey Jack, cheddar, or a blend of Mexican cheeses work well. Feel free to experiment!
3. Can I prepare the meatloaf ahead of time?
Yes, you can assemble the meatloaf a day in advance and store it, uncovered, in the refrigerator. Just increase the cooking time slightly when you smoke or bake it.
This Smoked Mexican Meatloaf with Cheese Dip is a guaranteed crowd-pleaser, offering a unique and flavorful twist on a classic comfort food. The smoky, spicy meatloaf pairs perfectly with the creamy, cooling cheese dip, creating an unforgettable culinary experience. So fire up your smoker (or oven!), gather your ingredients, and get ready to enjoy this delicious and exciting recipe!