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Pineapple-Jalapeño Smoked Turkey Meatloaf with Coconut Rice

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 cup panko breadcrumbs
  • 1 large egg
  • 1/2 cup finely chopped fresh pineapple, patted dry
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup barbecue sauce
  • 1 tablespoon pineapple juice
  • 1 cup jasmine rice
  • 1 cup canned coconut milk
  • 1/2 cup water
  • 1/4 teaspoon kosher salt, for the rice
  • 2 tablespoons sliced green onions

fremgangsmåte
 

  • Preheat the smoker to 250°F. Set out a small rimmed baking sheet or smoker-safe pan for the meatloaf.
  • In a bowl, combine the ground turkey, panko, egg, pineapple, jalapeño, onion, soy sauce, smoked paprika, kosher salt, and black pepper. Mix gently just until combined, then shape the mixture into a compact loaf on the pan.
  • Stir the barbecue sauce and pineapple juice together in a small bowl. Brush half of the mixture over the top and sides of the loaf. Reserve the rest for later.
  • Place the meatloaf in the smoker and cook until its center reaches 165°F, about 1 1/2 to 2 hours. Brush with the remaining sauce during the final 15 minutes. Let the loaf rest for 10 minutes before slicing.
  • While the meatloaf cooks, rinse the jasmine rice under cool water until the water runs mostly clear. Add it to a saucepan with the coconut milk, water, and 1/4 teaspoon salt. Bring to a gentle boil, then cover, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  • Serve slices of meatloaf over the coconut rice and scatter the sliced green onions over the top.

merknader

Patting the pineapple dry helps keep the turkey mixture from becoming too wet. For a milder loaf, remove all the jalapeño seeds and membranes. Keep the smoker temperature steady, and use a thermometer to check the center rather than relying only on the cooking time.
Course: Main Course
Cuisine: American
Equipment: Smoker, Smoker-Safe Pan, Mixing Bowl, Small Bowl, Saucepan, Instant-Read Thermometer