Spicy Garlic Smoked Cheesy Meatloaf

By asurber

Ingredients

• Sauce:
• 2 pounds ground chuck
• 1 pound ground sirloin
• 2 pounds sweet sausage
• 2 tomatoes (Roma)
• 1 can diced green chiles, drained
• 3 eggs
• 1 large white onion, chopped
• 1 cup crushed pork rinds or panko bread crumbs
• 2 cups 1/2" cubes of pepper jack cheese
• 2 cups 1/2" cubes of sharp cheddar cheese
• 8 cloves of garlic chopped in large pieces (More is better!)
• 2 tablespoons ground black pepper
• 2 diced jalapeño peppers
• 2 teaspoons pink salt
• 1 tablespoon granulated garlic
• 1 tablespoon smoked paprika
• 1 teaspoon fennel seeds
• 3/4 cup tomato-based chile sauce
• 1 tablespoon sweet chile sauce
• 2 tablespoons Sambal chile paste
• 1/4 cup brown sugar
• 1 tablespoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 jalapeños, diced

Preparation

Step 1

*Preheat smoker to 225 degrees F
*Combine beef and sausage, diced tomatoes, eggs, onion, crushed pork rinds, garlic cloves, pepper, jalapeño peppers, green chiles, cheese, pink salt, granulated garlic, fennel seeds and paprika in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan or form it into a loaf on the frogmat, doming the top and making a shallow well lengthwise in the middle.
*Smoke meatloaf for 2 hours or till it hits 130 degrees F internal temp
*Whisk sauces, brown sugar, pepper, jalapeño to make sauce.
*Drain excess grease from meatloaf, or if you use a frogmat skip this step; spread sauce on top. Increase temp of smoker to 350 degrees and cook for 30 minutes more or when the internal temp reaches 160 degrees F (70 degrees C).