Description
A smoked meatloaf kicked up with a El Yucateco Mirepoix and topped with a El Yucateco veal gravy.
Ingredients
- FOR THE MIREPOIX SAUCE:
- 1 Tablespoon Olive Oil
- 1 whole Small Onion, Diced
- 2 stalks Celery, Chopped
- 2 whole Carrots Rough Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoons El Yucateco Red Hot Sauce
- ¼ cups Ketchup
- ¼ cups Tomato Juice
- FOR THE MEATLOAF:
- 2 pounds Ground Turkey
- 1 pound Ground Chicken
- FOR THE GRAVY:
- 2 cups Veal Stock
- 1 teaspoon El Yucateco Red Hot Sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
Preparation
For the sauce:
In a skillet, heat oil on medium high heat. Sweat the onions, celery and carrots for 5 minutes. Add salt and pepper and mix. Add hot sauce, ketchup and tomato juice and cook for 2 minutes, mixing the ingredients thoroughly. Remove from heat and let cool.
For the meatloaf:
In a big bowl, combine ground turkey and chicken and cooled sauce. Form into a loaf and place on 2 sheets of tin foil.
Get your smoker ready. Place the meatloaf on the foil in your smoker. Cook for 3 – 3 1/2 hours at 250º to 275ºF.
For the gravy:
Meanwhile, in a sauce pot, add the veal stock and 1 teaspoon of the El Yucateco Red Hot Sauce. Reduce to 1 cup. Season with salt and pepper.
To serve, slice the meatloaf and pour on as much gravy as you like. Serve and enjoy!
