Smoky the Meat Loaf

1. Prepare the Glaze

Combine the ketchup, tomato paste, dark brown sugar, garlic powder, finely chopped chipotle chiles, adobo sauce, and dark cocoa powder in a small bowl to form the smoky glaze.

2. Prepare the Potato Chip Crumbs

Pulse the barbecue potato chips in a food processor until they reach a coarse breadcrumb consistency.

3. Cook the Vegetables

Pulse the quartered onion, carrot, and Fresno chile until finely chopped. Cook these vegetables in a sauté pan with olive oil, kosher salt, dried sage, and oregano over medium heat for about 5 minutes.

4. Mix the Meatloaf Ingredients

In a large mixing bowl, combine the processed vegetable mixture and potato chips with the ground chuck, sirloin, pork, beaten eggs, and two-thirds of the ketchup mixture. Mix until just combined.

5. Shape and Rest the Meatloaf

Shape the meat mixture into a loaf on heavy-duty aluminum foil and let it rest for an hour.

6. Smoke the Meatloaf

Preheat your smoker to 250°F and smoke the meatloaf for 45 minutes with a drip pan underneath.

7. Glaze and Continue Smoking

Brush the meatloaf with the remaining ketchup mixture and continue smoking until the internal temperature reaches 130°F, about 40 minutes.

8. Rest and Serve

Remove the meatloaf from the smoker and let it rest for 20 minutes before slicing and serving.