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–+ servings

Smoky Mexican Meatloaf with Cheddar, Jalapeño, and Avocado Salsa

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 large egg
  • 1/4 cup finely ground almond flour
  • 1/2 cup shredded sharp cheddar cheese
  • 1 small jalapeño, seeded and finely chopped
  • 2 tablespoons finely chopped yellow onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup wood chips for smoking
  • 1 medium avocado, diced
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro

fremgangsmåte
 

  • Soak the wood chips in water according to the smoker’s directions. Preheat the smoker to 250°F (120°C). Lightly grease a small rimmed baking pan.
  • In a large bowl, combine the ground beef, egg, almond flour, cheddar, jalapeño, onion, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix gently until combined, taking care not to compact the meat.
  • Shape the mixture into a compact loaf and place it in the prepared pan. Drain the wood chips and add them to the smoker as directed by its manufacturer.
  • Smoke the meatloaf until its center reaches 160°F (71°C) on an instant-read thermometer, about 1½ to 2 hours. Rest it for 10 minutes before slicing.
  • While the meatloaf rests, gently combine the diced avocado, lime juice, and cilantro in a small bowl. Spoon the avocado salsa over the sliced meatloaf just before serving.

merknader

For a milder salsa, remove all the jalapeño seeds before chopping it for the meatloaf. Keep the avocado salsa separate until serving so it stays fresh, and let the loaf rest before slicing to help it hold together.
Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Small Rimmed Baking Pan, Large Mixing Bowl, Instant-Read Thermometer, Small Bowl