Smoked Meatloaf

4.91 from 11 votes

You've never tasted a better meatloaf in your life! This smoked meatloaf is stuffed with cheddar and mozzarella cheese and is wrapped in slices of thick applewood bacon. Brushed with a delicious Kansas City-style BBQ sauce and smoked low and slow for 4 hours, you'll be amazed by how it is packed with so much flavor!

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Servings:

Calories: 402kcal

Author: Amanda Mason

Cost: $15

Equipment

Smoker
Grill Pan

Ingredients

1 tablespoon olive oil
2 small onions, diced
2-4 jalapeños, chopped
4 cloves garlic, minced
¾ cup milk
¾ cup breadcrumbs
2 eggs, beaten
½ cup BBQ sauce
2 tablespoons Worcestershire sauce
2 tablespoons barbecue spice blend
1 pound ground beef
1 pound ground pork
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
10 slices bacon

Instructions

Preheat your smoker to 225°F using your favorite wood or pellets.
In a medium sauté pan, sauté the diced onions and chopped jalapeños for about 5 minutes. Add the garlic and sauté for another 1 minute. Set the vegetables aside to cool.
In a large mixing bowl, add the breadcrumbs and pour in the milk so that all of the breadcrumbs absorb the moisture.
Add the ground beef, ground pork, beaten eggs, sautéed onions, jalapeños and garlic, Worcestershire sauce, barbecue spice blend, and ¼ cup of bbq sauce. Mix gently with your hands until just barely combined. Don't overwork the meat or else your meatloaf will be tough.
Dump the meatloaf mixture out onto butcher or parchment paper and form a large, flat rectangle about ¼ inch thick.
Sprinkle the shredded cheeses over the flattened loaf. Be sure to cover it edge-to-edge.
Carefully roll the meatloaf starting from one of the shorter edges. As you roll the meatloaf, peel back the parchment paper and continue rolling until you reach the end. You will now have a rolled up meatloaf with a pinwheel of cheese stuffing.
Transfer the meatloaf from the parchment paper to a grill pan. Your grill pan should have holes or slits in it so the smoke can pass through it from the bottom and get into the meat.
Wrap it in the strips of bacon and then place the meatloaf on the smoker, close the lid, and smoke for 3-4 hours or until the internal temperature reads 155°F.
Brush the remaining portion of the bbq sauce on the meatloaf and continue cooking for another 20-30 minutes until the sauce caramelizes and the internal temperature reaches 165°F.
Let the meatloaf rest for at least 7-10 minutes before slicing and serving.

Video

Notes

1. Be sure not to over mix the ingredients. If you do, it will leave you with a tough, dry texture.

1. Always pick out a coarse grind when selecting your ground meat. This will give the it more texture and prevent it from becoming mushy.

1. To cut down on the spiciness, only use 1 jalapeño and remove the seeds.

1. When smoking, it is preferable to place the meatloaf on a pan that has holes or perforations. This will allow for smoke to penetrate the meat on all sides.

1. Smoke it at 225°F. Smoking low and slow will ensure the meatloaf is good and moist.

1. For a quicker cook time, you can increase the temperature to 275°F or 300°F, but you will get a more intense smoke flavor at lower temperatures.

1. Leftover makes for a great sandwich the next day! Store any leftovers in a container with a lid in the refrigerator for 3-4 days.

Nutrition