- cooking spray
- 3 pounds ground beef
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 3 eggs
- 1 large white onion, chopped
- 1/2 cup panko bread crumbs
- 2 tablespoons seasoned salt (such as LAWRY'S®)
- 2 tablespoons ground black pepper
- 2 hot banana peppers, diced
- 2 teaspoons pink salt
- 2 teaspoons onion salt
- 2 teaspoons garlic salt
- 2 teaspoons smoked paprika
- 2 teaspoons liquid smoke flavoring
- Sauce:
- 1/2 cup ketchup
- 1/4 cup tomato-based chile sauce (such as Heinz®)
- 1/4 cup white sugar
- 1 tablespoon ground black pepper
- 2 teaspoons hot pepper sauce (such as Frank's RedHot®)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground red chile pepper
- 1 teaspoon red pepper flakes
- Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
- Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
- Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
- Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
- Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
04/09/2018
recipepes.com
Spicy Smoked Meatloaf, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
