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| The intersection of America on a plate Photo Credit: TH |
Smoked Meatloaf
- One (1) lb. 80/20 ground beef
- One (1) chorizo link
- Four (4) garlic cloves
- One (1) egg
- One (1) slice white bread, soaked in whole milk
- One-half (1/2) orange pepper, diced
- Salt, pepper, and onion powder to taste
- hickory wood chips
Place ground beef into bowl. Squeeze chorizo out of the casing into the meat. Add the egg, diced pepper, and saturated bread. Using a garlic press, crush the cloves into the mixture. NOTE, if you don't have a garlic press, chop garlic finely before adding to mixture. Season ingredients and then mix thoroughly with your hands until you no longer see large clumps of chorizo or bread within the mixture. Form the meat into a loaf and place into the smoker, using dry hickory chips as the smoke source. Set temperature no greater than 250°F. Begin checking temperature after two hours. When the internal temperature at the center of the loaf is 165°F, the loaf is finished (165°F is the safe consumption temperature of pork/sausage). Remove from the smoker, and allow to rest for at least five minutes before slicing and serving.
