Smoked meatloaf

Ingredients:

• 2/3 cup ketchup
• 1/4 cup tomato paste
• 1 teaspoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 0.5 tsp chipotle powder
• 170 g barbecue-flavored corn chips (about 3 cups)
• 3 large eggs, lightly beaten
• 2 cloves garlic, finely grated
• 1 small onion, grated
• 450 g of ground beef
• 450 g of minced pork
• 450 g of ground turkey
• Special equipment: electric or charcoal smoker, hickory or applewood chips soaked in water for 1 hour

Preparation:

1. Soak the wood chips in water for at least an hour, then drain.
2. In a large bowl, combine the ketchup, tomato paste, vinegar, Worcestershire sauce, and chipotle powder. Set aside about a third of the sauce for the glaze.
3. Grind the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the sauce mixture along with the eggs. Stir and let sit until the corn chips soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 teaspoon of salt, and a few turns of the black pepper grinder. Mix with your hands until smooth.
4. Lay out a long piece of foil and form the meat mixture into a loaf approximately 25 cm long and 5 cm thick. Place another piece of foil on top, crimp and fold the edges. Punch several holes on both sides of the foil roll.
5. Preheat a wood-chip smoker to 275°F (135°C) according to the manufacturer's instructions. Install a drip pan. Smoke the meatloaf until heated through, reaching approximately 135°F (55°C), about 1 hour 30-45 minutes. Cut and peel back the foil, then brush the meatloaf with the glaze. Continue smoking until the internal temperature of the meat reaches 165°F (74°C), about 1 hour and 25-30 minutes more.
6. Let the meatloaf rest for about 10 minutes, then slice and serve.