Smoked Green Chile Stuffed Meatloaf Recipe

5 - 10 Minutes

6 - 8 Hours

6 - 8 Hours

8 - 10 Servings

881 Calories Per Serving

1. Mix Beef and Eggs

Mix beef, salt, pepper, and eggs by hand.

2. Mix Seasoning

Mix the bread crumbs, Hatch Green Chile Spice, and add them to the meat mixture, combine by hand.

3. Add to Baking Sheet

Once your meat mixture is complete, spread it onto a baking sheet covered with parchment paper, and flatten until the entire baking sheet is covered.

4. Add Filling

Now add the filling - Pure Hatch Green Chile, onion, mushrooms, and cheese. Using the parchment paper, roll the meat into a log and shape it into a loaf.

5. Make a Bacon Lattice

At this point, I make my bacon lattice on a large baking sheet and partially cook it. I set the oven to 350° and cooked the bacon for about 8 minutes (it should still be pliable). Let the bacon cool for a few minutes and gently place it over the meatloaf. It’s time to move it to the smoker!

6. Smoke

Put the meatloaf on the smoker at 200° until the internal temperature is 165°. It took around 6 ½ hours. Generously coat the loaf at the last hour with Sweet & Spicy Hatch Red Chile BBQ Sauce.

Recipe by Michael Robinson from Fresh Chile Cookin’! group on Facebook.

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