Southwestern Smoked Meatloaf Stuffed with Cream Cheese, Green Chiles, and Corn
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ¼ cup finely diced yellow onion
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened
- ¼ cup canned diced green chiles, drained
- ½ cup corn kernels, thawed if frozen or drained if canned
- ½ cup barbecue sauce, divided
fremgangsmåte
- Heat a smoker to 250°F. In a small bowl, stir together the softened cream cheese, green chiles, and corn until evenly combined. Set the filling aside.
- In a large bowl, mix the ground beef, egg, breadcrumbs, milk, onion, chili powder, cumin, salt, and black pepper. Combine gently just until the mixture holds together.
- Lay a large piece of parchment on the counter. Pat the meat mixture into a rectangle about ½ inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges.
- Use the parchment to fold the meat over the filling, then pinch the seams and ends closed. Shape into a loaf and place it seam-side down on a smoker-safe tray.
- Brush the top and sides with half of the barbecue sauce. Smoke until the center reaches 160°F, checking the temperature with an instant-read thermometer.
- Brush the remaining barbecue sauce over the loaf during the final 10 minutes of smoking. Remove the meatloaf and let it rest for 10 minutes before slicing.
merknader
Drain the green chiles well so their liquid does not loosen the filling, and keep the cream cheese mixture away from the edges to help prevent leaks. Serve the slices while warm, when the corn and chile cream cheese center is soft.
Course: Main Course
Cuisine: Southwestern American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowls, Instant-Read Thermometer
Cuisine: Southwestern American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowls, Instant-Read Thermometer