Mexican Meatloaf
Directions
- 1Start off with breakfast sausage and beef.
- 2Add to that an onion, some tortilla chips.
- 3Add some pepper jack cheese.
- 4Add an egg lightly beaten, half a cup of milk.
- 5Add some taco sauce, some taco seasoning and Heath Riles Everyday Rub.
- 6Get that all mixed up, then put it into a plastic wrap lined meatloaf pan.
- 7Throw that in the freezer for about an hour to firm up.
- 8Once partially frozen, get it on my cooking mat. Season the outside with some Heath Riles garlic jalapeño rub.
- 9Insert the Typhur probe.
- 10Throw it into my Recteq at 350 degrees.
- 11While that's cooking, make the glaze using taco sauce, a little bit of brown sugar and some garlic jalapeño rub.
- 12Get it all mixed up.
- 13When the meatloaf hits 130°F, go ahead and get that glaze on.
- 14When it hits 160° internal, you're done.
Ingredients
- 1.33 lb sausage
- 1.33 lb ground beef
- 1.33 small, diced onion
- 1.33 cup crushed tortilla chips
- 1.33 cup shredded pepper jack cheese
- 1.33 packet taco seasoning
- 1.33 Heath Riles BBQ Everyday Rub
- 1.33 egg
- 0.67 cup milk
- 0.33 cup taco sauce
- 1.33 taco sauce
- 1.33 brown sugar
- 1.33 Heath Riles Garlic Jalapeño Rub
Equipment
platebowlmeasuring spoonsmeasuring cuploaf panplastic wrapcooking matprobe thermometerRecteq pellet grill or ovenbrush