Southwest Smoked Meatloaf with Pepper Jack, Corn, and Chipotle Brown Sugar Glaze
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ½ cup shredded Pepper Jack cheese
- ½ cup drained canned corn
- ¼ cup finely diced red bell pepper
- 2 tablespoons finely diced yellow onion
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup barbecue sauce
- 2 tablespoons packed brown sugar
- 1 teaspoon adobo sauce from a can of chipotle peppers
fremgangsmåte
- Preheat a smoker to 250°F. Set it up for indirect cooking so the meatloaf can cook away from direct heat.
- In a large bowl, stir together the egg, breadcrumbs, and milk. Let the mixture sit for a minute so the breadcrumbs can absorb the milk.
- Add the ground beef, Pepper Jack, corn, red bell pepper, onion, chili powder, cumin, salt, and black pepper. Mix gently with your hands just until combined. Avoid packing the mixture tightly, which can make the loaf dense.
- Shape the mixture into a compact loaf and place it on a smoker-safe pan or a sheet of foil with the edges turned up. Set it in the smoker and cook until the center reaches 150°F.
- While the meatloaf smokes, stir the barbecue sauce, brown sugar, and adobo sauce together in a small bowl. Brush half of the glaze over the loaf once it reaches 150°F.
- Continue smoking until the center reaches 160°F. Brush the remaining glaze over the top during the last few minutes of cooking. Rest the meatloaf for 10 minutes before slicing so it holds together.
merknader
For a milder glaze, use less adobo sauce, since it adds both heat and smoky flavor. Keep the loaf loosely shaped rather than pressing it into a pan, so smoke can reach more of its surface.
Course: Main Course
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer