Monster Smoked Meatloaf

Monster Smoked Meatloaf

Grill Masters Club
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.


  • 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


  • 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.