Mexican Meatloaf on the Smoker with Cheese Dip & Pico

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground pork

Turkey sausage reduces fat while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while Monterey Jack is typically cheaper.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika maintains flavor with fewer calories, and sweet paprika is often more affordable.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is usually less expensive.

Combine 1 pound of ground beef and 1 pound of chorizo sausage in a bowl.

Add 1 cup of breadcrumbs and 2 eggs to the meat mixture.

Incorporate 1 whole jalapeno, 1 diced red bell pepper, 1 diced white onion, and chopped cilantro into the mixture.

Season the mixture with Grande Gringo Mexican seasoning and Valentina hot sauce.

Form the meat mixture into a loaf on a sheet pan lined with aluminum foil.

Preheat the smoker to 350°F.

Place the meatloaf in the center of the smoker and cook for about 1 hour and 15 minutes, until the internal temperature reaches 150-155°F.

Prepare a glaze with 1 cup of ketchup, brown sugar, Grande Gringo seasoning, and Maggie seasoning.

Apply the glaze to the meatloaf and cook for an additional 10-15 minutes to set the glaze.

Let the meatloaf rest for 5 minutes before slicing and serving with queso and pico.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens