Ingredients
- 2/3 cup ketchup
- 1/4 cup tomato paste
- 2 ounces chipotle peppers in adobo, with adobo sauce that clings to them, chopped fine
- 1 teaspoon cocoa powder
- 6 ounces ruffled kettle-style barbecue potato chips
- 3 cloves garlic
- 1 medium carrot, cut into 6 pieces
- 1 Fresno chile, seeded
- 1 medium onion, cut into 8 pieces
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 1 pound ground chuck
- 1 pound ground sirloin
- 1 pound ground pork
- 3 large eggs
Directions
Combine the ketchup, tomato paste, chipotle peppers and cocoa powder in a large mixing bowl. Remove 1/3 cup of the mixture and set aside.
Pulse the potato chips in the food processor until they are a coarse breadcrumb consistency, approximately 12 pulses. Transfer the potato chips to the bowl with the ketchup mixture.
Combine the garlic, carrots, chile and onions into the bowl of a food processor and process until finely chopped but not pureed, approximately 10 pulses.
Heat the olive oil in a 10-inch cast-iron pan set over medium heat. Once the oil shimmers, add the onion mixture, sage and salt and cook, stirring frequently, until the vegetables soften and begin to brown slightly, approximately 5 minutes. Add the mixture to the mixing bowl with the potato chip mixture and stir to combine and cool the vegetables slightly. Add the ground chuck, sirloin, pork and eggs and use your hands to thoroughly combine. Shape into a loaf that is approximately 12- by 4- by 2-inch. Make sure to press the meat into a compact, uniform loaf. Wrap the loaf in heavy-duty aluminum foil. Set aside at room temperature for 1 hour.
Heat a smoker to 250 degrees F. Place 1 hardwood chunk in the smoker's wood tray.
Flip over the meatloaf pouch and poke 12 to 15 holes in the aluminum foil package to allow the fat to drain off. Turn the pouch back over. Set the meatloaf in the smoker and place a drip pan on the rack immediately below the meatloaf. Cook for 45 minutes.
After 45 minutes, open the foil pack and fold down the sides of the foil to create a shallow "pan" around the meatloaf. Brush with the reserved glaze. Insert a probe thermometer into the meatloaf and cook until the internal temperature reaches 140 degrees F, approximately 40 minutes. Remove the meatloaf from the smoker and rest for 30 minutes before slicing and serving.
Photo: Smoked Party Meatloaf Recipe
















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By Foxijt
Citrus Heights, Ca
on March 10, 2013
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This was an absolute hit!!! I don't have a smoker, so I just added a few drops of Liquid Smoke and baked in the oven. It came out better than I could have ever expected. I can't wait to make this again!
By dave_pierce_104...
Tahoe Vista, CA
on February 02, 2013
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I made this the other day, just as written, except I didn't find a Fresno chile in the store and I did not substitute any other chile. I do have a smoker, sort of. A Big Green Egg, a wonderful and versatile devise. I did not wrap it in foil but placed the loaf on a cooling type rack in the smoker and cooked at 250 for 45 minutes, then added the glaze and continued cooking until 155. The 140 AB suggests seemed a little low. This was delicious but maybe I'm a little wimpy. I like jalapeños in my burrito as much as the next guy, but this was a little spicy for meatloaf. We had sandwiches for days to follow, and as another reviewer said, maybe it was a bit crumbly. The people I shared it with remarked how moist and delicious the leftovers were. I am making the mixture again with half the chipotle, and still no other chile, into smoked meat balls for a Super Bowl party tomorrow.
By lemonberrykiss
Phoenix, Az
on January 29, 2013
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Yes, yes, yes you can bake this! I made it tonight for dinner and it was delicious! I baked this at 350 for 30 minutes, then uncovered and added the glaze and put it in another 30 minutes. To help with the smoky flavor I did add a tsp of liquid smoke (hickory to the meat mixture. This is now my go to meatloaf recipe. Thanks Alton!
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