Mexican-Style Smoked Meatloaf with Chorizo and Oaxaca Cheese Center
Ingredienser
- 1 pound ground beef
- 4 ounces fresh Mexican chorizo, casings removed
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1/4 cup finely diced yellow onion
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces Oaxaca cheese, cut into a thick log
- 1/4 cup barbecue sauce
fremgangsmåte
- Heat a smoker to 250°F. Use a mild wood such as oak or pecan so the smoke complements the chorizo and spices.
- In a small bowl, combine the breadcrumbs and milk. Let them stand for a few minutes, until the breadcrumbs are moistened.
- In a large bowl, mix the ground beef, chorizo, egg, soaked breadcrumbs, onion, tomato paste, cumin, smoked paprika, chipotle powder, salt, and black pepper. Mix just until combined to keep the meatloaf tender.
- Lay the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Place the Oaxaca cheese log lengthwise down the center. Fold the meat around the cheese and pinch the seam and ends closed so the cheese is fully enclosed.
- Set the loaf seam-side down on a smoker-safe tray or directly on a clean smoker rack. Smoke until the center of the meat reaches 155°F, checking with an instant-read thermometer.
- Brush the top and sides with the barbecue sauce. Continue smoking until the center reaches 160°F. Rest the loaf for 10 minutes before slicing so the cheese stays mostly inside each piece.
merknader
Keep the cheese log centered and seal the meat well at both ends to help prevent leaks as it melts. For neat slices, use a sharp knife and let the loaf rest before cutting. Leftovers can be reheated gently in a covered dish so the meat stays moist.
Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Mixing Bowls, Parchment Paper, Instant-Read Thermometer
Cuisine: Mexican
Equipment: Smoker, Mixing Bowls, Parchment Paper, Instant-Read Thermometer