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–+ servings

Southwestern Smoked Venison Meatloaf with Corn, Black Beans, and Chipotle Glaze

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Rett Main Course
Kategori Southwestern American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground venison
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn kernels, thawed if frozen
  • 1/3 cup shredded sharp cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup ketchup
  • 1 tablespoon adobo sauce from a can of chipotle peppers
  • 1 teaspoon honey
  • 1 teaspoon apple cider vinegar

fremgangsmåte
 

  • Preheat a smoker to 250°F. If your smoker uses wood, choose a mild or fruitwood smoke so it complements the venison without overpowering the chipotle glaze.
  • Warm the olive oil in a small skillet over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds, then remove the skillet from the heat and let the mixture cool slightly.
  • In a large bowl, combine the egg, breadcrumbs, and milk. Add the ground venison, cooled onion and garlic, black beans, corn, cheddar, cumin, chili powder, smoked paprika, salt, and black pepper. Mix gently until just combined. Avoid compressing the mixture, which can make the loaf dense.
  • Shape the mixture into a compact loaf on a piece of foil or a smoker-safe tray. Leave space around the loaf so smoke can circulate.
  • Stir together the ketchup, adobo sauce, honey, and apple cider vinegar in a small bowl. Brush about half of the glaze over the top and sides of the meatloaf. Set the remaining glaze aside.
  • Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, usually about 2 to 2 1/2 hours depending on the smoker and loaf shape. Brush the remaining glaze over the top during the final 20 minutes.
  • 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 black beans well and let the cooked onion mixture cool before mixing, so the loaf stays moist without turning loose. For a milder glaze, use 2 teaspoons of adobo sauce instead of 1 tablespoon. Leftover slices reheat well in a covered skillet over low heat with a small splash of water.
Course: Main Course
Cuisine: Southwestern American
Equipment: Smoker, Small Skillet, Large Mixing Bowl, Instant-Read Thermometer