Pure Hatch Green Chile Sauce - 1 jar
4 tbs of Hatch Green Chile Spice
Salt and pepper
3 cloves of garlic - minced
FCC Sweet & Spicy Hatch Chile BBQ Sauce - 1 cup
2 cans of mushrooms
1 large onion - diced
4 cups of Monterey Jack cheese
2lbs of ground beef
Unseasoned bread crumbs
Mix by hand the beef, salt, pepper, and eggs.
Mix the bread crumbs, Hatch Green Chile Spice, and add them to the meat mixture, combine by hand.
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.
Now add the filling - Pure Green Chile, onion, mushrooms, and cheese.
Using the parchment paper, roll the meat into a log and shape it into a loaf.
At this point, I make my bacon lattice on a large baking sheet and partially cook it. I set the oven at 350° and cooked the bacon for about 8 minutes (it should still be in a pliable state).
Let the bacon cool for a few minutes and gently place it over the meatloaf.
It’s time to move it to the smoker!
Put the meatloaf on the smoker at 200° until the internal temperature is 165° (it took around 6 1/2 hours).
I generously coated the loaf at the last hour with the sweet and spicy bbq sauce.
Recipe by Michael Robinson from Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!