Smoked Chipotle Glazed Meatloaf - Casa M Spice Co
★ Issue CMSC·19–009 · Published 11 Mar 2019
AmericanbeefCattle-Drive

Smoked Chipotle Glazed Meatloaf.

Low-and-slow smoking builds the depth, chipotle glaze delivers the heat

PREP 20 min
COOK 105 min
TOTAL 2:5h h
SERVES —  
HEAT medium
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
SmokerMixing bowlSheet panOven

Low-and-slow smoking builds the depth, chipotle glaze delivers the heat

Ingredients

Ingredients

  • FOR THE MEATLOAF:
  • 2 pounds ground beef
  • 1½ cups Panko bread crumbs
  • 3 eggs; large, beaten
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 small can (4 oz) can diced green chiles, well drained
  • 1 small jar (4.5 oz) sliced mushrooms, well drained
  • 1 small can (2.25 oz) sliced black olives, well drained
  • 2 Tablespoons Freeze Dried Shallots
  • ½ cup Parmesan Cheese
  • 3 Tablespoons Casa M Spice Co® Cattle Drive™
  • FOR THE GLAZE:
  • 1 cup Ketchup
  • ¼ cup apricot or peach jam
  • 2 tablespoons chopped canned chipotle peppers (in adobo sauce)

Method

  1. 01

    Preheat smoker to 225°F

    15 min

    Smoker heats while you prep the meatloaf.

  2. 02

    Combine all meatloaf ingredients in bowl

    8 min

    Mix gently by hand to avoid dense texture.

  3. 03

    Mold mixture into two loaves on sheet pan

    5 min

    Pack the mixture firmly so the loaves hold together during the smoke, but don't squeeze it dead — you want some air in there for smoke to penetrate evenly.

  4. 04

    Smoke meatloaves at 225°F for 60 min

    60 min

    You're looking for an internal temp around 160°F and a light smoke ring on the outside; if the top is browning too fast, tent it loosely with foil.

  5. 05

    Mix glaze ingredients in small bowl

    4 min

    Smash chipotles with spoon to mix thoroughly.

  6. 06

    Preheat oven to 350°F

    12 min

    Start preheating during or after smoking step.

  7. 07

    Remove from smoker and glaze meatloaves

    3 min

    Brush the glaze on thick and even, making sure it coats all the exposed surfaces while the meatloaf is still hot enough for it to set.

  8. 08

    Bake at 350°F for 30-45 min to 165°F internal

    37 min

    Use thermometer to check internal temp reaches 165°F.

  9. 09

    Cool, re-glaze, and serve

    5 min

    Let it rest 10 minutes so the glaze firms up, then give it one more light glaze for shine and flavor — slice it thick and serve it proud.

From Mike's Notebook

01

Drain those canned vegetables aggressively — excess moisture steams the meatloaf instead of letting smoke stick.

02

Mix by hand and stop when everything's just combined; overworking turns ground beef into dense, rubbery sausage.

03

Don't skip re-glazing after the oven — second coat caramelizes while it cools and sets the flavor.

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