Saturday, July 25, 2009
Here is a recipe I threw together the other night.
2 Pounds Ground Chuck
3 Jalapeno Peppers (Seeded and Finely chopped)
1/4 Cup Yellow onion (Finely chopped)
1/2 Cup Glaze (Recipe Follows)
1/2 tsp Fresh Cracked Black Pepper
1/2 tsp Kosher Salt
1/2 Cup Bread Crumbs
1/2 Cup Cherry Wood Chips(optional)
1/2 Cup Ketchup
1 tsp Worcestershire Sauce
2 cloves pressed garlic
2 tsp Chipotle in Adobo Sauce(liquid)
Mix Ground Beef, Jalapeno, Onion, Salt, Pepper, Bread Crumbs, Egg, and 1/4 cup of the Glaze(save the rest for later). The meatloaf should be about 9x5x3 if shaping it by hand, or you can shape it in a loaf pan.
Setup Grill for Indirect cooking at 400 Degrees. Put a digital meat thermometer in the thickest part of the meat. Cook until the internal temperature is about 120 Degrees and brush on the glaze. The meatloaf is finished when the internal temp is 155 Degrees. Let it rest in tented under aluminum foil for 10 minutes, slice and serve. You could make 2 times the amount of glaze so everyone can put more on theirs.
Here is the Meatloaf sliced and ready to eat!!