Smoked Stuffed Meatloaf
30m prep 2h cook 3h ready
A smoked meatloaf stuffed with poblano peppers and glazed with a sweet and spicy honey-adobo sauce. This hearty dish combines ground beef and breakfast sausage for a flavorful twist on a classic.
Ingredients
- 237 ml honey
- 44.4 ml adobo sauce
- 7.39 ml horseradish
- 7.39 ml Worcestershire sauce
- 7.39 ml smoked paprika
- 907 g ground beef 80/20 blend
- 454 g ground breakfast sausage
- 1 yellow onion chopped
- 1 red bell pepper diced
- 2 serrano peppers stemmed, seeded and diced
- 4 garlic cloves minced
- 59.1 ml Red River Ranch Original
- 1 large egg
- 177 ml heavy cream
- 1 Ritz crackers crushed
- 1 poblano peppers
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 161 mg
- Iron: 2.45 mg
- Magnesium: 36.9 mg
- Phosphorus: 230 mg
- Potassium: 575 mg
- Zinc: 2.81 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 237 ml honey
- 44.4 ml adobo sauce
- 7.39 ml horseradish
- 7.39 ml Worcestershire sauce
- 7.39 ml smoked paprika
- 907 g ground beef 80/20 blend
- 454 g ground breakfast sausage
- 59.1 ml Red River Ranch Original
- 1 large egg
- 177 ml heavy cream
- 1 poblano peppers
Prepare
- Chop 1 yellow onion
- Dice 1 red bell pepper
- 2 serrano peppers, stemmed, seeded and diced
- Mince 4 garlic cloves
- Crush 1 Ritz crackers
Let's Cook
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Step 1.
In a small bowl, whisk together the honey, adobo sauce, horseradish, Worcestershire sauce and smoked paprika. Set aside.
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Step 2.
In a large mixing bowl add the ground beef and sausage and mix well with your hands.
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Step 3.
Mix in the onion, peppers and garlic.
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Step 4.
Mix in the Red River Ranch Original.
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Step 5.
Add the egg, cream and Ritz crackers. Set aside.
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Step 6.
Cover an 11 x14 baking pan with plastic wrap or parchment/waxed paper.
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Step 7.
Evenly spread the beef mixture on top.
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Step 8.
Brush a light coat of the sauce mixture on the meat and then roll up tightly, pulling the paper away as you roll and discard.
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Step 9.
Place the roll in the refrigerator for 20 minutes. Reserve the remaining sauce.
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Step 10.
Preheat and clean the grill/smoker. Heat hardwood or hardwood lump charcoal until the coals are white and place on one side of the grill/smoker. You can run your smoker at about 250 to 275 degrees F. during the cooking process.
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Step 11.
Remove the meat from the fridge and place on a wire rack. Set the rack on a large cast iron skillet or pan and place on the smoker on the indirect side of the heat. Shut the lid and add a few chunks of mesquite, oak or cherry wood to the coals.
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Step 12.
After 30 minutes, baste the meatloaf with the sauce. Baste every 30 minutes for about 2 hours or until the internal temperature is 160 to 165 degrees F.
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Step 13.
About 45 minutes before the meatloaf is done, add the poblanos to the grill and leave until blistered. Place in a plastic sack with a little water for a few minutes. The steam will help release the skin. Remove the skin and seeds and cut into thin strips.
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Step 14.
Lay the strips over the meatloaf and let finish cooking 15 to 20 minutes.
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Step 15.
Remove the loaf from the smoker and pour over any remaining sauce. Cover with tinfoil and let rest about 10 minutes to allow the internal temperature to climb slightly.
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Step 16.
Slice and serve warm.
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