So this is one of those variations to see if my ladies will eat it. When I use ground beef, they will not try it. So I followed the same basic recipe but used ground chicken and ground turkey. While it was good, it did not take on the smoke as much as the ground beef did.
Smoked Turkey/Chicken Meatloaf (adapted from Smoke & Spice):
- In a skillet on medium heat, place 1 tbsp olive oil and cook 1/2 a mixed onion, 1/2 of a green and red pepper, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp ground cumin, 1 tsp of ancho chili powder and saute until the vegetables are softened (I used more peppers and onions than the recipe called for)
- Next, take this vegetable mixture and put in a bowl and mix with 2 lbs of ground chicken (for the moisture) and 1 lb of ground turkey, 1 1/2 cups of breadcrumbs, 3 tbsp lite sour cream, 2 tbsp worcestershire sauce, 1 egg, 1/4 cup of chicken stock and 7 – 8 drops of Tabasco
- Form the meat into a loaf and place on tinfoil and put into your smoker at 220 degrees for 80 – 90 minutes
- Now that it is firm, remove the tinfoil and place directly on the grate and cook for another 1 1/4 hours
- Using a mop is optional but I almost always use it and it is very simple – 1 – 12 oz beer, 1/2 cup apple cider vinegar, 1/4 cup vegetable oil, 2 spoonfuls of minced garlic from a jar and 1 tbsp of worcestershire sauce and simmer for 30 minutes
- Take the mop and start putting on to the loaf every 30 minutes once you have moved it to the grates
- Finish by putting on Strutting BBQ sauce (see post) for the final 15 minutes of cooking.