Type what you have

Ingredients

• ✓ tomato-based chile sauce
• elbow macaroni
• bacon
• lemon juice
• avocado
• mayonnaise
• salad dressing
• lemon juice
• chicken bouillon granules
• sugar
• tomato
• green onion
• lettuce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Drain on paper towels. Refrigerate bacon when cool.
3. 3 Drizzle 2 tablespoons lemon juice over avocado in a bowl; set aside.
4. 4 Combine mayonnaise, creamy dressing, chili sauce, ¼ cup lemon juice, bouillon granules, and sugar; fold in macaroni, avocado, tomato, and green onions until well combined. Cover the bowl tightly with plastic wrap; refrigerate until well chilled, at least 6 hours.
5. 5 Stir in lettuce and bacon just before serving.

By lgmarge

Ingredients

• ✓ tomato-based chile sauce
• red pepper flake
• red chile pepper
• salt
• worcestershire sauce
• hot pepper sauce
• black pepper
• white sugar
• ketchup
• liquid smoke
• paprika
• garlic salt
• onion salt
• salt
• banana pepper
• black pepper
• seasoned salt
• panko bread crumb
• onion
• egg
• green chile pepper
• tomato
• ground beef
• cooking spray

Instructions

1. 1 Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
2. 2 Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
3. 3 Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
4. 4 Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
5. 5 Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By LJNew