Mexican Meatloaf on the Smoker with Cheese Dip & Pico

By HowToBBQRight · 150 min

Ingredients

Instructions

1. Preheat the smoker or grill to 350°F (indirect heat).
2. In a large bowl, combine the ground beef and chorizo, then add the bread crumbs and eggs to bind.
3. Mix in the jalapeño, red bell pepper, onion and cilantro.
4. Season the mixture with the Grande Gringo seasoning, hot sauce and Maggi sauce.
5. Oil your hands lightly, then shape the meatloaf directly on a sheet pan or foil-lined tray.
6. Smoke for about 1 hour 30 minutes, or until the internal temperature reaches around 150°F.
7. Meanwhile, mix the ketchup, brown sugar, 2 teaspoons Grande Gringo seasoning, 4-5 dashes hot sauce and 2 teaspoons Maggi sauce to make the glaze, adjusting to taste.
8. Brush the glaze over the meatloaf and cook 15 to 20 more minutes, until the glaze caramelizes and the internal temperature hits 160°F.
9. Rest the meatloaf a few minutes, slice, and top with warm queso, pico de gallo and fresh cilantro.

Summarized from HowToBBQRight's video. Watch it for the details.

More recipes with

OnionEggCheeseBell pepperBrown sugarBreadcrumbGround beefChorizo