10 Spicy Mexican-Inspired Smoked Meatloaf Recipes

Looking for a meatloaf with a little more heat and plenty of flavor? These Mexican-inspired smoked meatloaf recipes bring together smoky cooking, bold spices, and easy-to-find ingredients. You’ll find practical ideas for adding favorites like jalapeños, chipotle, salsa, and cheese to your next meal. Choose one for a weeknight dinner, weekend barbecue, or make-ahead meal.

Helpful Tips Before You Start

A few simple choices can help your Mexican-inspired smoked meatloaf turn out juicy, flavorful, and easy to slice.

Choose the Right Meat

Use ground beef with some fat, such as 80/20, or combine beef with pork for a tender loaf. Very lean meat can dry out during smoking.

Handle Chiles to Your Taste

Remove the seeds and membranes from jalapeños for milder heat, or leave some in for extra kick. Chipotle peppers add smoky heat, so start with a small amount and adjust.

Mix Gently

Combine the ingredients just until evenly mixed. Overworking the meat can make the finished loaf dense.

Use a Thermometer

Smoke the meatloaf until the center reaches 160°F. Check the thickest part with an instant-read thermometer for reliable results.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after cooking. This helps the juices settle and makes cleaner slices.

Chipotle-Glazed Smoked Meatloaf with Charred Corn and Poblano Peppers

This smoked meatloaf brings together smoky chipotle glaze, sweet charred corn, and gently roasted poblano peppers in every slice. A blend of ground beef and pork keeps it tender, while the peppers add a mild warmth that complements the smoky flavor.

Serve it for a weekend cookout or a relaxed family dinner. It pairs well with simple sides and is easy to slice once it has rested.

Chipotle-Glazed Smoked Meatloaf with Charred Corn and Poblano Peppers

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon vegetable oil
• 1 poblano pepper, seeded and diced
• 1 cup corn kernels, fresh or thawed if frozen
• 1 pound ground beef
• ½ pound ground pork
• ½ cup fine breadcrumbs
• 1 large egg
• ¼ cup milk
• ½ small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup ketchup
• 2 tablespoons adobo sauce from a can of chipotle peppers
• 1 tablespoon honey

fremgangsmåte

 

• Heat the vegetable oil in a skillet over medium-high heat. Add the poblano and corn. Cook for 6 to 8 minutes, stirring occasionally, until the corn is browned in spots and the poblano is softened. Transfer to a plate and let cool.
• In a small bowl, stir together the ketchup, adobo sauce, and honey. Set aside half of the mixture for glazing the meatloaf, and reserve the rest for serving.
• In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, cilantro, cumin, smoked paprika, salt, and black pepper. Add the cooled corn and poblano. Mix gently with your hands just until combined.
• Shape the mixture into a compact loaf on a piece of foil or a shallow roasting pan. Leave space around the loaf so smoke can circulate. Brush the top and sides with half of the chipotle glaze.
• Heat a smoker to 250°F. Add the meatloaf and smoke until the center reaches 160°F, about 2 to 2½ hours. Check the temperature with an instant-read thermometer inserted into the center.
• Brush the meatloaf with the remaining glaze set aside for cooking during the final 20 minutes. Remove it from the smoker and rest for 10 minutes before slicing. Serve with the reserved glaze.

merknader

For a milder glaze, use 1 tablespoon of adobo sauce, or add more if you want a stronger chipotle kick. Let the charred corn and poblano cool before mixing them into the meat so they do not warm the meat mixture and make shaping harder.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Skillet, Mixing Bowl, Instant-Read Thermometer

Chorizo-Stuffed Smoked Meatloaf with Pepper Jack and Roasted Salsa

This smoked meatloaf has a savory, gently spicy chorizo center wrapped in a tender beef-and-pork loaf. Pepper Jack melts into the filling, while roasted salsa adds smoky, bright flavor inside and on top.

It’s a hearty choice for a weekend cookout or a relaxed family dinner. Let the loaf rest before slicing so the cheesy center stays neatly tucked into each serving.

Chorizo-Stuffed Smoked Meatloaf with Pepper Jack and Roasted Salsa

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 8 ounces Mexican chorizo, casings removed if needed
• 1 pound ground beef
• ½ pound ground pork
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup milk
• ½ small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 ounces Pepper Jack cheese, cut into short sticks
• ½ cup roasted salsa, divided
• 1 cup wood chips for smoking, soaked if recommended by the smoker manufacturer

fremgangsmåte

 

• Preheat the smoker to 250°F. Prepare it for indirect cooking according to the manufacturer’s instructions, and add the wood chips.
• Cook the chorizo in a skillet over medium heat, breaking it into small pieces, until fully cooked. Drain off excess fat and let the chorizo cool.
• In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, cumin, smoked paprika, salt, and black pepper. Mix gently just until combined so the meatloaf stays tender.
• Place the meat mixture on a sheet of parchment and shape it into a rectangle about ¾ inch thick. Spread the cooled chorizo down the center, leaving a border around the edges. Arrange the Pepper Jack sticks over the chorizo, then spoon 2 tablespoons of roasted salsa over the filling.
• Use the parchment to help roll the meat mixture around the filling. Pinch the seam and ends closed, then place the loaf seam-side down on a rack or in a smoker-safe pan.
• Smoke until the center reaches 160°F on an instant-read thermometer, checking the temperature in the meat portion rather than the cheese filling. Brush the remaining roasted salsa over the top during the final 15 minutes of cooking.
• Transfer the meatloaf to a cutting board and rest it for 10 minutes before slicing. This helps the filling settle and makes cleaner slices.

merknader

Let the cooked chorizo cool before assembling so it does not warm the meat mixture or soften the cheese too soon. If the loaf feels loose after rolling, chill it briefly before placing it in the smoker, and slice with a sharp knife after resting.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Skillet, Large Mixing Bowl, Instant-Read Thermometer

Green Chile Smoked Meatloaf with Black Beans and Cilantro-Lime Rice

Roasted green chiles, cumin, and smoked paprika give this meatloaf a warm, smoky kick, while black beans add a hearty texture. It’s a satisfying dinner for a weekend cookout or a cozy meal at home.

Serve each slice with fluffy cilantro-lime rice to balance the savory meatloaf with fresh citrus and herbs. The smoker gives the outside a gently firm crust while keeping the center tender.

Green Chile Smoked Meatloaf with Black Beans and Cilantro-Lime Rice

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup finely chopped roasted green chiles, drained
• 1/2 cup canned black beans, rinsed, drained, and lightly mashed
• 1/4 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 lime, zested and juiced
• 1/4 cup chopped fresh cilantro

fremgangsmåte

 

• Heat the smoker to 250°F. In a large bowl, combine the ground beef, breadcrumbs, egg, green chiles, black beans, onion, garlic, cumin, smoked paprika, kosher salt, and black pepper. Mix gently until evenly combined.
• Shape the mixture into a compact loaf and place it on a small rimmed, smoker-safe pan. Spread the ketchup evenly over the top.
• Smoke the meatloaf until its center reaches 160°F, checking with an instant-read thermometer. Let it rest for 10 minutes before slicing so it holds together.
• While the meatloaf smokes, rinse the rice under cool water until the water runs mostly clear. Add the rice, water, olive oil, and 1/2 teaspoon salt to a saucepan. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender and the water is absorbed.
• Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff it with a fork, then fold in the lime zest, lime juice, and chopped cilantro. Serve alongside slices of the smoked meatloaf.

merknader

Drain the green chiles and black beans well so they do not make the loaf too wet, and mix the meat just until combined for a tender slice. For a milder flavor, use mild roasted green chiles and remove some of the black pepper.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Smoker-Safe Pan, Mixing Bowl, Saucepan, Instant-Read Thermometer

Ancho-Cocoa Smoked Meatloaf with Sweet Potato Mash

Ancho chile and unsweetened cocoa give this smoked meatloaf a warm, earthy flavor with gentle heat. A little brown sugar balances the spices, while the smoky crust makes each slice hearty and savory.

Serve it over creamy sweet potato mash for a cozy dinner that works well on a cool evening or for a relaxed weekend meal. The mash is smooth and lightly sweet, which pairs nicely with the meatloaf’s bold seasoning.

Ancho-Cocoa Smoked Meatloaf with Sweet Potato Mash

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• 2 tablespoons ketchup
• 1 teaspoon ancho chile powder
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 pound sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• ¼ cup milk

fremgangsmåte

 

• Preheat a smoker to 250°F. If needed, line a small rimmed pan with foil so the meatloaf is easy to lift out after smoking.
• Put the ground beef, egg, breadcrumbs, onion, ketchup, ancho chile powder, cocoa powder, brown sugar, cumin, salt, and black pepper in a large bowl. Mix gently until the ingredients are evenly combined, taking care not to pack the meat too tightly.
• Shape the mixture into a compact loaf and place it in the prepared pan. Set the pan in the smoker and smoke until the center reaches 160°F, about 2 to 2½ hours. Check the temperature with an instant-read thermometer.
• While the meatloaf smokes, add the sweet potatoes to a saucepan and cover with water. Bring to a boil, then simmer until the pieces are fork-tender, about 15 to 20 minutes. Drain well.
• Mash the sweet potatoes with the butter and milk until smooth. Keep warm while the meatloaf finishes cooking.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve the slices over or alongside the sweet potato mash.

merknader

For a milder loaf, use ½ teaspoon of ancho chile powder while keeping the cocoa and brown sugar amounts the same. Drain the sweet potatoes thoroughly before mashing so the topping stays creamy rather than loose, and let the meatloaf rest before slicing to help each piece hold together.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Small Rimmed Pan, Mixing Bowl, Saucepan, Potato Masher, Instant-Read Thermometer

Jalapeño-Cheddar Smoked Meatloaf Tacos with Cabbage Slaw

These tacos turn smoky jalapeño-cheddar meatloaf into an easy, hands-on meal. The meatloaf is seasoned with Mexican-inspired spices, smoked until tender, then crumbled into warm tortillas.

Cool, crunchy cabbage slaw balances the savory meat and melted cheddar. Serve these tacos for a casual family dinner or a laid-back weekend gathering.

Jalapeño-Cheddar Smoked Meatloaf Tacos with Cabbage Slaw

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• 1 fresh jalapeño, finely diced, plus 1 jalapeño, thinly sliced for serving
• 1 cup shredded sharp cheddar cheese, divided
• 2 tablespoons ketchup
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 small corn tortillas
• 2 cups finely shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice

fremgangsmåte

 

• Heat a smoker to 250°F. In a large bowl, combine the ground beef, egg, breadcrumbs, diced jalapeño, ½ cup of the cheddar, ketchup, chili powder, cumin, garlic powder, salt, and black pepper. Mix gently just until combined.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray. Smoke until the center reaches 160°F on an instant-read thermometer, about 2 to 2½ hours. Let the meatloaf rest for 10 minutes, then crumble it into bite-size pieces.
• While the meatloaf smokes, toss the cabbage with the mayonnaise and lime juice in a bowl. Set the slaw aside so the cabbage softens slightly.
• Warm the corn tortillas in a dry skillet over medium heat, turning once, until pliable. Divide the crumbled meatloaf among the tortillas. Top with the remaining cheddar, cabbage slaw, and sliced jalapeño.

merknader

For milder tacos, remove the seeds from the diced jalapeño and use only a few slices as a garnish. Crumble the meatloaf while it is still warm, then let the cheddar on the tacos soften from its heat before adding the cool slaw.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Instant-Read Thermometer, Skillet

Adobo-Lime Smoked Meatloaf Tortas with Avocado and Pickled Onions

Smoky meatloaf gets a bright, spicy lift from chipotle adobo and fresh lime, then goes into toasted rolls with creamy avocado and tangy pickled onions. These tortas make a satisfying lunch or casual dinner, especially when you want something heartier than a regular sandwich.

The meatloaf can be smoked ahead, then sliced and warmed just before serving. Toasted bolillo rolls help hold the juicy filling, while the cool avocado and crisp onions balance the smoky heat.

Adobo-Lime Smoked Meatloaf Tortas with Avocado and Pickled Onions

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely diced white onion
• 2 tablespoons minced canned chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce from the can
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 cup wood chips for smoking, soaked according to the smoker’s instructions
• 1/2 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt, for the pickling liquid
• 2 ripe avocados
• 4 bolillo rolls
• 1 tablespoon neutral oil, for brushing the rolls

fremgangsmåte

 

• Combine the sliced red onion, apple cider vinegar, water, sugar, and 1/2 teaspoon kosher salt in a small bowl. Stir until the sugar and salt dissolve, then set aside to pickle while you prepare the meatloaf.
• Heat the smoker to 250°F, following the manufacturer’s directions for adding the soaked wood chips. In a large bowl, gently mix the ground beef, egg, breadcrumbs, diced white onion, minced chipotle peppers, adobo sauce, lime juice, 1 teaspoon kosher salt, cumin, and black pepper. Shape the mixture into a compact loaf.
• Place the meatloaf on the smoker grate and smoke until the center reaches 160°F on an instant-read thermometer, about 2 to 2 1/2 hours. Let it rest for 10 minutes, then cut it into four thick slices.
• Split the bolillo rolls and brush the cut sides lightly with the neutral oil. Toast them cut side down on a grill or in a skillet until golden. Halve, pit, and slice the avocados.
• Fill each toasted roll with a slice of smoked meatloaf, avocado, and drained pickled red onion. Serve while the rolls are warm.

merknader

For a milder sandwich, use 1 tablespoon of minced chipotle instead of 2. Drain the pickled onions well before adding them so the rolls stay sturdy, and slice the avocado just before assembling to keep it fresh.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Instant-Read Thermometer, Mixing Bowl, Small Bowl, Grill or Skillet

Mexican Street Corn Smoked Meatloaf Bowls with Pinto Beans

These bowls pair smoky, chile-seasoned meatloaf with the creamy, tangy flavors of Mexican street corn. Pinto beans make the meal hearty, while lime, cotija, and cilantro add a fresh finish.

They work well for a relaxed weekend dinner or a make-ahead meal prep lunch. Each bowl brings together tender meatloaf, sweet corn with a little char, and plenty of savory beans.

Mexican Street Corn Smoked Meatloaf Bowls with Pinto Beans

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• 2 tablespoons chopped fresh cilantro, divided
• 1 teaspoon chili powder, divided
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups corn kernels, fresh or thawed if frozen
• 1 can (15 ounces) pinto beans, drained and rinsed
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon fresh lime juice
• ¼ teaspoon cayenne pepper
• ½ cup crumbled cotija cheese, divided
• 4 lime wedges

fremgangsmåte

 

• Preheat a smoker to 250°F. In a large bowl, combine the ground beef, egg, breadcrumbs, onion, 1 tablespoon cilantro, ½ teaspoon chili powder, cumin, smoked paprika, ½ teaspoon salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf and place it on a smoker-safe pan. Smoke until the center reaches 160°F, checking with an instant-read thermometer. Rest the meatloaf for 10 minutes, then cut it into thick slices.
• While the meatloaf smokes, heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred in spots. Stir in the pinto beans, remaining ½ teaspoon chili powder, and remaining ¼ teaspoon salt. Cook until the beans are warmed through.
• In a small bowl, stir together the mayonnaise, sour cream, lime juice, and cayenne pepper. Fold in ¼ cup of the cotija cheese.
• Divide the corn and pinto bean mixture among four bowls. Add slices of smoked meatloaf, then spoon the creamy cotija mixture over the corn and beans. Finish with the remaining cotija, the remaining cilantro, and lime wedges.

merknader

For the best texture, char the corn before adding the beans so they stay intact and warm through without becoming mushy. If you are preparing the bowls ahead, keep the creamy cotija mixture separate until serving, then add it after reheating the meatloaf, corn, and beans.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Smoker-Safe Pan, Large Bowl, Large Skillet, Small Bowl, Instant-Read Thermometer

Salsa Verde Smoked Meatloaf Stuffed with Queso Oaxaca

This meatloaf brings together tangy salsa verde, smoky flavor, and a melty center of Queso Oaxaca. A little jalapeño and cumin add a gentle kick without overpowering the cheese.

Serve it for a casual weekend dinner or a cookout when you want a hearty main with a Mexican-inspired twist. Let the loaf rest before slicing so the cheese stays tucked inside each piece.

Salsa Verde Smoked Meatloaf Stuffed with Queso Oaxaca

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced white onion
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup salsa verde, divided
• 1 small jalapeño, seeded and finely diced
• 4 ounces Queso Oaxaca, pulled into short strands
• 1 tablespoon chopped fresh cilantro

fremgangsmåte

 

• Heat a smoker to 250°F. In a large bowl, mix the ground beef, egg, breadcrumbs, onion, garlic, cumin, salt, black pepper, ¼ cup of the salsa verde, and diced jalapeño until just combined.
• Lay a sheet of parchment on a work surface. Pat the meat mixture into a rectangle about ½ inch thick. Arrange the Queso Oaxaca down the center, leaving a border around the edges.
• Use the parchment to help roll the meat around the cheese, then pinch the seam and ends closed so the cheese is enclosed. Shape the loaf evenly and place it seam-side down on the smoker rack.
• Smoke until the center reaches 160°F on an instant-read thermometer, checking the temperature in the meat without touching the cheese. Brush the remaining ¼ cup salsa verde over the top during the final 15 minutes of smoking.
• Transfer the meatloaf to a cutting board and rest for 10 minutes. Sprinkle with cilantro, then slice gently and serve while the cheese is still warm.

merknader

Keep the meat mixture loosely packed so the loaf stays tender, and seal the seam carefully to help contain the melting cheese. For a milder version, use less jalapeño, or leave it out and keep the salsa verde for its tangy flavor.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Mixing Bowl, Instant-Read Thermometer, Parchment Paper

Mole-Spiced Smoked Meatloaf with Roasted Plantains

Mole-inspired spices bring warm chile, cocoa, and cinnamon notes to this smoky meatloaf, while roasted plantains add a sweet, tender contrast. A little chipotle gives the loaf a gentle kick without overwhelming the other flavors.

This hearty main course works well for a weekend dinner or a relaxed gathering. Serve the meatloaf with the caramelized plantains for a plate that balances smoky, savory, spicy, and sweet.

Mole-Spiced Smoked Meatloaf with Roasted Plantains

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 2 tablespoons tomato paste
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ripe but firm plantains, peeled and cut into 1/2-inch slices
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro

fremgangsmåte

 

• Heat a smoker to 250°F. Line a small rimmed baking sheet with foil for the plantains.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, tomato paste, cocoa powder, ancho chile powder, cinnamon, cumin, chipotle powder, salt, and black pepper. Mix gently until evenly combined, taking care not to pack the meat too tightly.
• Shape the mixture into a compact loaf and place it on a smoker-safe rack or a foil-lined pan. Set it in the smoker and cook until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, toss the plantain slices with the olive oil. Arrange them in a single layer on the prepared baking sheet.
• When the meatloaf is nearly done, roast the plantains in a 425°F oven for about 20 minutes, turning them once, until tender and browned at the edges.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Sprinkle the roasted plantains with the chopped cilantro and serve them alongside the meatloaf.

merknader

Use plantains with mostly yellow skins and a few dark spots so they roast sweetly while holding their shape. If the meatloaf finishes before the plantains, loosely cover it while they brown, then slice just before serving to keep the pieces moist.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Instant-Read Thermometer, Mixing Bowl, Rimmed Baking Sheet, Oven

Habanero-Pineapple Smoked Meatloaf with Mexican Rice and Grilled Peppers

Sweet pineapple and fiery habanero bring a bright, spicy twist to smoky beef meatloaf. A touch of chipotle and cumin adds warmth, while a pineapple glaze gives the loaf a tangy finish.

Serve it with tomato-seasoned Mexican rice and grilled peppers for a hearty meal with plenty of color and contrasting textures. It works well for a weekend cookout or a relaxed family dinner.

Habanero-Pineapple Smoked Meatloaf with Mexican Rice and Grilled Peppers

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped yellow onion
• 1/2 cup finely chopped fresh pineapple, patted dry
• 1 habanero pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 1/2 cup tomato sauce
• 1 1/2 cups chicken broth
• 1/2 teaspoon garlic powder
• 2 bell peppers, sliced into wide strips
• 1 tablespoon chopped fresh cilantro

fremgangsmåte

 

• Heat a smoker to 250°F. In a large bowl, gently combine the ground beef, egg, panko, onion, pineapple, habanero, cumin, smoked paprika, salt, black pepper, and 2 tablespoons of the ketchup. Stop mixing as soon as everything is evenly distributed.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray. Smoke until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, mix the remaining 2 tablespoons of ketchup with the apple cider vinegar and brown sugar. Brush this glaze over the meatloaf during the final 20 minutes of smoking.
• For the rice, heat the olive oil in a saucepan over medium heat. Add the rice and stir for about 2 minutes, until the grains look lightly toasted. Stir in the tomato sauce, chicken broth, and garlic powder. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
• Grill the bell pepper strips over medium-high heat, turning occasionally, until lightly charred and tender. Keep the meatloaf covered loosely and let it rest for 10 minutes before slicing.
• Serve the sliced meatloaf with the Mexican rice and grilled peppers. Sprinkle the chopped cilantro over the rice and peppers.

merknader

Habanero heat can vary, so seed the pepper carefully and use gloves when handling it. For a milder loaf, use half the pepper. Patting the pineapple dry helps keep the meatloaf from becoming loose, and resting the finished loaf makes it easier to slice cleanly.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Instant-Read Thermometer, Saucepan, Grill