Southwest Style Jalapeno Meatloaf on the YS640 Pellet Grill

This spicy take on meatloaf comes our way via Instagram from Justin Lundquist off his Yoder Smokers YS640S pellet grill, and it’s dynamite: “The best Meatloaf I have ever had (sorry mom!). I made an enchilada sauce from scratch and incorporated it into this South West style meatloaf. I also added fire roasted Anaheim peppers and used crushed tortilla chips and egg as the binder. I was proud of this cook and especially the sauce.”

Recipe from @the_meat_haus on Instagram


  • 2 dehydrated Chipotle peppers
  • 2 dehydrated Pasilla peppers
  • 2 fresh Anaheim peppers
  • 4lbs ground beef
  • 2 eggs
  • 2 cups beef stock
  • 1 white onion
  • 3 cloves garlic
  • 1 bunch of green onion
  • 1 can whole black beans
  • 1 stick of butter
  • 1 bag of tortilla chips


Start by making an enchilada sauce.

1. Start by heating 2 dehydrated chipotle peppers and 2 dehydrated Pasilla peppers for about 1 min on each side over medium heat.

2. Then add 2 cups of beef stock to the pan and allow the peppers to rehydrate for approx. 10 min over low heat.

3. Rough-chop ¼ of a white onion.

4. Rough-chop 2-3 cloves of fresh garlic.

5. Pour the contents of the pan, including the stock, into a blender and add the onion and garlic.

6. Leave the contents in the blender and use the pan to make a rue by putting butter in the pan and adding 1-2 tablespoons of flour to the butter until is starts to brown and thicken.

7. Once the rue is to the desired color and consistency add the contents of the blender to the pan.

8. Stir over medium heat until the enchilada sauce thickens to desired consistency. Add a little more flour if it needs to thicken or add a little beef stock if you feel it needs to be thinner.

9. Set the sauce aside.


Next Steps:

1. Next, fire-roast 2 Anaheim pepper over the firebox. Once charred on all sides place in a plastic bag for 1-2 minutes.

2. Remove the peppers from the bag and peel the charred skin off and use a knife to scrape off any seeds.

3. Chop and place the peppers into a large bowl.

4. Add 4 lbs of ground beef (I prefer an 80/20 blend if possible)

5. Add 2 raw eggs.

6. Add ¾ cup finely crushed corn tortilla chips (The chips and the eggs help bind everything together.)

7. Add ¾ of a cup of the enchilada sauce that you have made.

8. Add desired amount of chopped green onions.

9. Add 1 cup of whole black beans.

10. Add 3 Tablespoons of your favorite Southwest seasoning or make your own

NOTE: You may choose to fire roast some corn and remove it from the cob to add (If you do this I would suggest about 2 cobs worth of corn)

Next, mix all of the ingredients together with your hands.

1. Form the meat mixture into a log form and place on a “frog mat” (this is a coated mesh that you can roll around your meatloaf to help it keep its shape once tied with string)

2. Another option would be to place the meatloaf in a rectangular pan (The only downside to this option is that the smoke from your Yoder won’t reach all around the meatloaf but it will still be pretty delicious)

3. Get your Yoder’s temperature up to 350 degrees and place the meatloaf on the side of the grill furthest from the fire box.

4. The meatloaf will be done when it reaches 160 degrees (approx. 60-75 minutes).

5. When the meatloaf reaches the desired temperature, remove it from the frogs mat and place into a pan. Top the meatloaf with the remaining enchilada sauce, your choice of shredded cheese, and slices of jalapeno peppers. Place back on the grill for 10 min to melt the cheese, and heat up the sauce you have added.

6. Remove and slice into thick slices and serve. Garnish with sliced avocado, lettuce, cheese, green onions, or whatever you like. Enjoy!