Monster Smoked Meatloaf

This monster smoked meatloaf recipe is a beef and sausage meatloaf flavored with chunky salsa, barbecue sauce, and malt vinegar and smoked for hours.

• Preparation Time: 25 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 25 mins
• Calories: 413 Calories

Ingredients

• 4 eggs
• 1 tablespoon salt
• 1 onion, chopped
• 2 tablespoons ketchup
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons barbeque sauce
• 2 tablespoons malt vinegar
• 2 tablespoons mustard
• 2 tablespoons Sriracha sauce
• 1 (8 ounce) jar chunky salsa
• 1 (1.25 ounce) packet meatloaf seasoning mix
• 5 pounds ground beef, broken into small chunks
• 2 pounds sausage, broken into small chunks
• 1 cup bread crumbs, or more as needed
• 0.25 cup Parmesan cheese
• 0.25 cup ketchup
• 0.25 cup barbeque sauce
• 0.25 cup mustard
• 2 tablespoons barbeque glaze (such as Jack Daniel's®)

Recipe Instructions

Step 1

Smoke meatloaf until no longer pink in the center, about 3 hours.

Step 2

Stir salsa, eggs, onion, ¼ cup barbecue sauce, ¼ cup mustard, ¼ cup ketchup, Parmesan cheese, Sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl; stir in beef and sausage until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.

Step 3

Line a container with plastic wrap with several inches overhang; pack meatloaf mixture into the container. Refrigerate until set, 3 to 4 hours.

Step 4

Preheat a smoker to 250 degrees F (121 degrees C) and add wood chips according to manufacturer's directions.

Step 5

Line a wire rack with aluminum foil; place in an aluminum foil-lined cake pan. Lift meatloaf onto the prepared rack using the plastic wrap overhang; discard plastic wrap.

Step 6

Combine barbecue glaze, 2 tablespoons barbecue sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl; baste meatloaf with topping.

Step 7

Continue smoking until an instant-read thermometer inserted into center reads 185 degrees F (85 degrees C), 1 to 2 hours more.