Prep time: 45 minutes

Cook time: 3 hours 10 minutes

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground turkey
• 2/3 cup ketchup
• 1/4 cup tomato paste
• 1 teaspoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon chipotle powder
• 6 ounces barbecue-flavored corn chips, finely ground (about 3 cups)
• 3 large eggs, lightly beaten
• 2 garlic cloves, finely grated
• 1 small onion, grated
• 2 teaspoons kosher salt
• Freshly ground black pepper

Instructions:

1. Soak hickory or apple wood chips in water for at least 1 hour, then drain.
2. Whisk together ketchup, tomato paste, vinegar, Worcestershire sauce, and chipotle powder in a large bowl. Set aside about 1/3 of this mixture for the glaze.
3. Pulse the corn chips in a food processor until finely ground. Transfer to a separate large bowl.
4. Add the ketchup mixture (except the portion set aside) and eggs to the ground corn chips. Stir to combine and let sit for 10 minutes to soften the chips.
5. Add the garlic, onion, ground beef, ground pork, ground turkey, salt, and pepper to the corn chip mixture. Mix well with your hands.
6. Prepare your smoker for 275 degrees F (135 degrees C) according to the manufacturer’s instructions. Set up a drip pan.
7. Form the meat mixture into a loaf.
8. Smoke the meatloaf for 1 hour 30-45 minutes, or until it reaches an internal temperature of 130 degrees F (54 degrees C).
9. Cut open any foil and pull it back if using. Brush the reserved glaze over the top.
10. Continue to cook for 1 hour 25-30 minutes more, or until the internal temperature reaches 165 degrees F (74 degrees C).
11. Let the meatloaf rest for 10-15 minutes before slicing and serving.