Mexican Meatloaf

Ingredients

• 2 lb ground beef (80/20 blend recommended)
• 1 white onion (finely diced)
• 2 jalapeños (minced)
• 0.5 cup fresh cilantro (chopped)
• 0.75 cup breadcrumbs
• 0.25 cup milk
• 2 eggs
• 2 tbsp taco seasoning
• 1 tbsp Chef Cuso Lava Rub (or spicy chili rub)
• 1 tbsp Chef Cuso Gravel Rub (or garlic pepper rub)
• 1 cup enchilada sauce
• 8 oz Oaxacan cheese (shredded or pulled apart)

Steps

1. 1

   Preheat your smoker to 275°F (135°C).

2. 2

   Finely dice the white onion, mince the jalapeños, and chop the fresh cilantro.

3. 3

   In a large mixing bowl, combine the ground beef, diced onion, minced jalapeños, chopped cilantro, breadcrumbs, milk, and eggs.

4. 4

   Add the taco seasoning, Lava rub, and Gravel rub to the meat mixture. Mix thoroughly by hand until all ingredients are evenly incorporated.

5. 5

   Lightly oil a loaf pan. Press the meatloaf mixture into the pan, compressing it firmly to ensure it holds its shape.

6. 6

   Invert the loaf pan directly onto the smoker grate to release the meatloaf. By not cooking it inside the dish, all five sides are exposed to the smoke.

7. 7

   Smoke the meatloaf until it reaches an internal temperature of approximately 145°F (63°C).

8. 8

   While the meatloaf is smoking, prepare the topping. In a small saucepan or skillet, combine the enchilada sauce and Oaxacan cheese. Heat until the cheese is completely melted and the sauce is bubbling.

9. 9

   Once the meatloaf reaches 145°F, remove it from the smoker and let it rest for 15 to 20 minutes to allow the juices to redistribute.

10. 10

    Slice the rested meatloaf and pour the melted Oaxacan cheese and enchilada sauce mixture over the top before serving.

Notes

The addition of onions and cilantro helps keep the meat moist during the smoking process. If you don't have Chef Cuso's specific rubs, use a combination of chili powder, garlic powder, and coarse black pepper as a substitute.

Nutrition per serving

• main
• meatloaf
• Mexican
• smoked
• dinner
• beef