Mexican-Style Smoked Meatloaf with Corn, Black Beans, and Adobo BBQ Glaze
Ingredienser
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/3 cup finely diced yellow onion
- 1/2 cup corn kernels, drained if canned
- 1/2 cup black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup BBQ sauce
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo
- 1 teaspoon apple cider vinegar
fremgangsmåte
- Heat a smoker to 250°F. Line a rimmed baking sheet with foil or use a grill-safe meatloaf pan.
- In a large bowl, gently mix the ground beef, panko, egg, onion, corn, black beans, cilantro, cumin, chili powder, salt, and black pepper. Stop mixing as soon as everything is evenly combined so the meatloaf stays tender.
- Shape the mixture into a compact loaf about 8 inches long and place it on the prepared baking sheet or in the meatloaf pan.
- In a small bowl, stir together the BBQ sauce, adobo sauce, and apple cider vinegar. Brush about half of the glaze over the top and sides of the loaf.
- Place the meatloaf in the smoker and cook until the center reaches 160°F, about 2 to 2 1/2 hours. Brush with the remaining glaze during the last 20 minutes of cooking.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together around the corn and beans.
merknader
Drain the corn and rinse and drain the black beans well so extra moisture doesn’t make the loaf soft. For a milder glaze, use half a tablespoon of adobo sauce, or add the full amount for more heat. Leftover slices reheat well in a covered skillet over low heat.
Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Rimmed Baking Sheet or Grill-Safe Meatloaf Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer
Cuisine: Mexican
Equipment: Smoker, Rimmed Baking Sheet or Grill-Safe Meatloaf Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer