Smoked Meatloaf Poblano
There are times when meatloaf really hits the spot. This smoked meatloaf
with poblano peppers is a tasty variation, with
the poblanos adding just the right amount of spicy flavor.
After the loaf is smoked, it's topped with a poblano infused sauce, then finished off with strips of blanched peppers. To speed up cooking time and to minimize cleanup, I both mixed and baked it in a disposable aluminum baking pan.
Which Ground Meat is Best?
For this recipe I used 80-85% lean ground beef. If you like, you can use a leaner grade of hamburger, or even a mix of ground beef and ground pork. Substituting a portion of the meat with bulk pork sausage would also be a good option.
I would steer away from a less-lean hamburger than the 80-85% ground beef. A higher percentage of fat in the beef would cause the meatloaf to shrink more during cooking as the extra fat melted out.
SMOKED POBLANO MEATLOAF INGREDIENTS
- 2 pounds ground beef, 80-85% lean
- 8 ounces tomato sauce
- 1/4 cup tomato ketchup
- 3/4 cup quick oats
- 2 whole large eggs
- 3/4 cup diced poblano peppers
- 3/4 cup diced sweet yellow onion
- 1.5 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
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- 1/2 of a poblano pepper, sliced into 1/4" strips
- 1/3 cup tomato ketchup
- 2 tablespoons water
- 1 teaspoon olive oil
- 1/4 teaspoon salt
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PREPARATION AND SMOKING
- Microwave the chopped peppers and onions in a covered microwave-safe dish until slightly softened, approximately 4 minutes on "HI". Optionally, saute for 5 to 7 minutes, until soft.
- Mix the softened peppers and onions with the ground beef and the remaining meatloaf ingredients. I mixed it up right in the baking pan. After it's thoroughly combined, press the mixture evenly into the bottom of the pan.
- Pre-heat your smoker to 275° Fahrenheit. I used pecan wood chips as a smoke source, but you can use your smoker wood of choice.
- Place the meatloaf in your smoker, and cook for about 2 hours, or until the internal temperature of the loaf reaches 160 degrees.
- While the meat loaf is smoking, it's time to prepare the topping. Simmer the poblano slices in a pan with the water, olive oil and salt for 5 minutes, or until slightly softened. Remove the slices from the pan, then add the ketchup, mixing it with the pepper-flavor-infused water and oil. Simmer the sauce for a few minutes and remove from heat.
- When done, remove the meatloaf, draining off any accumulated fat from the pan. Allow to cool for a few minutes, spread on the sauce, then top with the pepper strips. Serve and enjoy!
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My Smoked Meatloaf Poblano
I discovered that the poblano peppers don't seem to have the slight bitterness that cooked green peppers have, and the poblano pepper-heat is barely discernible.
This one was cooked in my Char-Broil propane smoker, which has been working well here in the South-Arizona desert. But the daytime outdoor temperatures have averaged in the 80's here so far this winter. I'm looking forward to finding out how well a smoked poblano meatloaf will cook when the ambient temperature is in the 50's.
Enjoy the following pictures of my meatloaf cooking adventure below.
Smoked Meatloaf Poblano Recipe Images
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