Smoked meatloaf

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 325, total fat 20 G., saturated fats 7 G., proteins 24 G., carbohydrates 13 G., fiber 1 G., cholesterol 127 mg, sodium 441 mg, sugar 6 G.

Slow smoking is the key to this meatloaf's superb flavor. It's made with three types of meat—beef, pork, and turkey—for juiciness and flavor, and barbecue-flavored corn chips serve as a binding agent instead of bread. They add an extra smoky flavor to the meatloaf.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup ketchup
1/4 cup tomato paste
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
0.5 tsp chipotle powder
170 g barbecue-flavored corn chips (about 3 cups)
3 large eggs, lightly beaten
2 cloves garlic, finely grated
1 small onion, grated
450 g of ground beef
450 g of minced pork
450 g of ground turkey
Special equipment: electric or charcoal smoker, hickory or applewood chips soaked in water for 1 hour

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Soak the wood chips in water for at least an hour, then drain.
In a large bowl, combine the ketchup, tomato paste, vinegar, Worcestershire sauce, and chipotle powder. Set aside about a third of the sauce for the glaze.

Grind the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the sauce mixture along with the eggs. Stir and let sit until the corn chips soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 teaspoon of salt, and a few turns of the black pepper grinder. Mix with your hands until smooth.
Lay out a long piece of foil and form the meat mixture into a loaf approximately 25 cm long and 5 cm thick. Place another piece of foil on top, crimp and fold the edges. Punch several holes on both sides of the foil roll.
Preheat a wood-chip smoker to 275°F (135°C) according to the manufacturer's instructions. Install a drip pan. Smoke the meatloaf until heated through, reaching approximately 135°F (55°C), about 1 hour 30-45 minutes. Cut and peel back the foil, then brush the meatloaf with the glaze. Continue smoking until the internal temperature of the meat reaches 165°F (74°C), about 1 hour and 25-30 minutes more.
Let the meatloaf rest for about 10 minutes, then slice and serve.

Categories:

recipe / Backyard Recipes / Food processor / Summer dishes / Calorie content of prepared meals / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled meat / / Food Network - recipes / American cuisine