Smoked chorizo meatloaf with a Mexican twist. Bold seasoning, hot glaze, and a cheesy finish make this a must-try recipe.
Mexican-Style Smoked Meatloaf
This smoked Mexican meatloaf is loaded with bold flavor — ground beef, spicy chorizo, jalapeños, and plenty of seasoning. I glaze it with a sweet heat sauce, smoke it on the pit, and top it off with warm cheese dip and fresh pico. It’s comfort food with a kick!
Author:Malcom Reed
Ingredients
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1 lb ground beef
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1 lb chorizo
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1 cup bread crumbs
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2 eggs slightly beaten
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1 jalapeño pepper diced
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1/2 red bell pepper, diced
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1/2 yellow onion, diced
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1/4 cup fresh cilantro, chopped
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2 Tablespoons Malcom's Grande Gringo Mexican seasoning
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1 Tablespoon Mexican-style hot sauce
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1 Tablespoon Maggi seasoning sauce
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1 cup ketchup
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1/2 cup brown sugar
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2 teaspoon Grande Gringo seasoning
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4-5 dashes Mexican-style hot sauce
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2 teaspoons Maggi seasoning sauce
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Warm cheese dip (queso)
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Fresh pico de gallo
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Chopped cilantro
For The Glaze
Toppings
Directions
Preheat your smoker or grill to 350°F, set up for indirect cooking.
In a large bowl, combine the ground beef and chorizo. Add bread crumbs and eggs to help bind the mixture.
Mix in the diced jalapeños, red bell pepper, onion, and chopped cilantro.
Season the mixture well with Grande Gringo seasoning, Mexican-style hot sauce, and Maggi seasoning sauce.
Rub a little oil on your hands to keep the mixture from sticking, then shape the meatloaf directly on a sheet pan or foil-lined tray.
Place the meatloaf on the smoker and cook for about 1 hour and 30 minutes, or until it reaches an internal temp of around 150°F.
Meanwhile, prepare the glaze by combining ketchup, brown sugar, Grande Gringo, hot sauce, and Maggi sauce to taste.
Brush the glaze over the meatloaf and continue cooking for another 15–20 minutes, or until the glaze caramelizes and the internal temperature hits 160°F.
Rest the meatloaf for a few minutes, slice into serving size pieces, then top it with warm cheese dip, pico de gallo, and a little fresh cilantro before serving.
Malcom, my wife and I made your Mexican Meatloaf today. I printed out the recipe and now I am going to laminate my copy. This is a killer recipe. The hardest part of the process was not eating the whole loaf.