Smoked Hatch Chile Meatloaf

par Freddy Lloyd
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A bold, smoky twist on a classic comfort food with roasted Hatch chiles and a sweet-spicy glaze.

This Smoked Hatch Chile Meatloaf takes your standard meatloaf to the next level by combining ground beef and pork with roasted Hatch chiles for a Southwestern kick. Smoked low and slow on the Masterbuilt Gravity Series 1050, it stays tender and juicy while soaking up layers of wood-fired flavor. Finished with a caramelized Hatch chile glaze, this meatloaf is perfect for family dinners, cookouts, or feeding a crowd.

Pro Tips

  • Double the Hatch chiles if you like extra heat.

  • Use sharp cheddar or pepper jack cheese for an even bolder flavor.

  • Pair with Hatch chile mac & cheese, roasted corn, or cornbread for a Southwestern feast.

  • Using the Gravity Series 1050 ensures steady low-and-slow smoking, and with a quick temperature increase, you can glaze and caramelize without overcooking.

Why the Gravity Series?

This recipe takes advantage of what the Gravity Series 1050 Digital Charcoal Grill + Smoker does best—low-and-slow flavor, charcoal intensity, fast temp shifts, and digital ease. It turns a classic comfort dish into a smoky showstopper with almost zero babysitting.

Freddy Lloyd

Smoked Hatch Chile Meatloaf

Portions: 6 people
Niveau:
Intermédiaire
Méthode:
Fumé
Smoked Hatch Chile Meatloaf

Ingredients

  • Glaze

  • Meatloaf Mix

Instructions

  1. 01

    Preheat your Masterbuilt to 450°F. Roast or smoke the Hatch chiles until blistered. Transfer to a bowl, cover, and steam for 5 minutes. Peel, deseed, and dice (~1 cup).

  2. 02

    In a large bowl, combine the ground beef, ground pork, Hatch chiles, onion, garlic, eggs, milk, breadcrumbs, cheese, salt, pepper, smoked paprika, cumin, and Worcestershire sauce. Mix gently until just combined to avoid overworking the meat.

  3. 03

    Form the mixture into one large loaf or several smaller loaves. Place on a wire rack over a foil-lined pan to allow smoke to circulate evenly. Lower the grill temperature to 250°F with oak, pecan, or hickory wood. Smoke until the internal temperature reaches 150°F (about 1.5 hours).

  4. 04

    In a small bowl, mix together ketchup, brown sugar, Hatch chile puree, vinegar, and Worcestershire sauce. Brush the glaze over the meatloaf. Increase the grill temperature to 350°F and cook for another 20–30 minutes, until the internal temperature reaches 165°F and the glaze becomes tacky.

  5. 05

    Remove the meatloaf from the smoker, tent loosely with foil, and rest for 10–15 minutes. Slice into 6–8 thick pieces and serve hot.

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