Monster Smoked Meatloaf
Monster Smoked Meatloaf
We are taken this meaty classic to a whole never level. This Monster Smoked Meatloaf recipe is packed full of flavor and cooks in the smoker for an even heartier dish.
Ingredients
- 1 8 ounce jar chunky salsa
- 4 eggs
- 1 onion chopped
- ¼ cup barbeque sauce
- ¼ cup mustard
- ¼ cup ketchup
- ¼ cup Parmesan cheese
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 2 tbsp malt vinegar
- 1 1.25 ounce packet meatloaf seasoning mix
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp ground black pepper
- 5 lbs ground beef broken into small chunks
- 2 lbs sausage broken into small chunks
- 1 cup bread crumbs or more as needed
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- Topping:
- 2 tbsp barbeque glaze such as Jack Daniel's®
- 2 tbsp barbeque sauce
- 2 tbsp mustard
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
Instructions
- Mix salsa, eggs, onion, barbecue sauce, mustard, ketchup, Parmesan cheese, sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl. Stir beef and sausage into salsa mixture until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
- Line a container with plastic wrap. Pack meatloaf mixture into the container. Chill until set, 3 to 4 hours.
- Preheat smoker to 250 degrees F (121 degrees C) according to manufacturer's directions.
- Line a wire rack with aluminum foil. Position in a cake pan lined with aluminum foil. Use plastic wrap to lift meatloaf onto the prepared wire rack.
- Smoke meatloaf until no longer pink in the center, about 3 hours.
- Combine barbecue glaze, barbecue sauce, mustard, ketchup, and Worcestershire sauce in a small bowl. Baste meatloaf with topping.
- Continue smoking until an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), 1 to 2 hours more.
