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–+ servings
smoked meatloaf cut in half on a cutting board with vegetables in the background.
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Smoked Meatloaf

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 438kcal
Author Jason

Equipment

Ingredients

  • ¾ lb Ground Beef 90%
  • ¾ lb Ground Pork
  • 1 cup Panko breadcrumbs
  • 2 Eggs
  • 1 Onion medium, chopped
  • ½ cup Red Pepper chopped
  • ¼ cup Ketchup or 4 tbsp
  • 1 clove Garlic minced
  • 1 tbsp Heinz 57
  • 1 Jalapeño chopped, remove seeds
  • ½ cup Cheese shredded, we used a Mexican blend, but use what you love
  • 4 slices Bacon cut in half, will take 3-4 slices
  • 1 tsp Parsley fresh, chopped
  • Salt and Pepper

Glaze

  • ¼ cup Ketchup
  • 2 tsp Light Brown Sugar
  • 1 tsp Heinz 57

Instructions

  • Heat the smoker to 225°F to 250°F degrees.
  • Combine the ground beef, ground pork, panko, eggs, garlic, pepper, onion, jalapeno, cheese, tablespoon of Heinz 57, salt, pepper and parsley in a large bowl and combine gently with your hands. Don't over mix as the meatloaf will become tough.
  • Form the meatloaf into a loaf formation and put it on the quarter sheet pan with a baking grid on top to stop the meatloaf from sitting in any fat.
  • Lay the half pieces of bacon on top of the meatloaf.
  • Add the wood chips or block to the smoker and place the meatloaf that is on the quarter sheet pan on the grill grate and smoke until the meatloaf reaches an internal temperature of 155-160°F and brush the glaze on all sides. Continue cooking the last 5 degrees until the internal temperature reaches 165°F and remove from the smoker. Allow to rest and cut to serve.

Nutrition

Serving: 1g | Calories: 438kcal | Carbohydrates: 18g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 462mg | Potassium: 492mg | Fiber: 1g | Sugar: 8g | Vitamin A: 705IU | Vitamin C: 22mg | Calcium: 122mg | Iron: 3mg