5 - 10 Minutes
6 - 8 Hours
6 - 8 Hours
8 - 10 Servings
881 Calories Per Serving
- Salt and pepper, to taste
- 3 cloves of garlic. minced
- 2 cans of mushrooms
- 1 large onion, diced
- 4 cups of Monterey Jack cheese
- 1lb bacon
- 2lbs of ground beef
- 2 eggs
- Unseasoned bread crumbs
- 1 Jar of Pure Hatch Green Chile
- 4 tbs of Hatch Green Chile Spice
- 1 cup of Sweet & Spicy Hatch Red Chile BBQ Sauce
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!
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.
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!
Green Chile Meatloaf,