This smoked beef and pork meatloaf might possibly be the most tasty and moist smoked meatloaf I've ever tasted.

Made from ground chuck and spicy ground pork sausage with other vegetables, herbs and spices mixed in as well as my very own rub and sauce for an unbeatable smoked meatloaf recipe that you will be amazed at.

I made these muffin-size but you can also do the traditional large size if you want to.

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recipe-ad-rubAs with most things that I cook, I use my rub and sauce to perfectly season these smoked beef and pork meatloaf muffins. No other seasoning or sauce is needed!

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Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Maple
What You'll Need
  • 2 TBS butter
  • ½ cup green onions, chopped (ends and greens)
  • 1 carrot, grated or chopped (I used 4 baby carrots)
  • 4 garlic cloves, minced
  • 3/4 onion, chopped fine
  • ¾ cup celery, chopped
  • 1/3 cup Jeff's barbecue sauce (purchase recipes here)
  • 1.5 lbs Ground Chuck (80/20)
  • ¾ lb Hot Ground sausage (Jimmy Dean, Potter, etc.)
  • 2 TBS Jeff's original rub (purchase recipes here)
  • 2 large eggs, lightly beaten
  • 1 cup of bread crumbs
  • 1/3 cup parsley leaves, chopped
  • Large size muffin pan (pan)
Saute the Vegetables

The vegetables are cooked ahead of time to make sure they are soft since they may not have time to get soft during the smoking process.

Note: If you want to add some green peppers to the mix, feel free to add a few. I didn't and although I usually like green peppers in meatloaf, I didn't miss them at all.

Place the 2 TBS of butter into a large pan or skillet over medium heat.

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Let the butter melt.

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Add the green onions, celery, carrots, onions, and garlic to the melted butter. Let it cook for about 4-6 minutes stirring occasionally.

2014-IMG_5454 2014-IMG_5456

Once the carrots get slightly soft, (won't take long if you grated them) add the 1/3 cup of Jeff's barbecue sauce (purchase recipes here) to the vegetables and mix together well.

Note: After about 4 minutes, if the carrots are not soft, cover the vegetables with a lid for a couple of minutes to help speed things along.

2014-IMG_5458 2014-IMG_5461

Set the vegetable/sauce mixture aside to cool for about 10-15 minutes. It will need to be room temperature or less before adding it to the meat.

Mix the Meatloaf Together

Place 1.5 lbs of ground chuck (80/20) and ¾ lb of ground breakfast sausage (Hot) into a large mixing bowl.

2014-IMG_5462 2014-IMG_5464

Add the slightly beaten eggs, bread crumbs, chopped parsley, Jeff's original rub (purchase recipes here), and sautéed vegetables to the mixing bowl and mix the meat and other ingredients together until combined.

2014-IMG_5470 2014-IMG_5474

After it's mixed well, form into a loaf and set it out on the cutting board.

2014-IMG_5478

 

Form the Meatloaf into Muffins and Refrigerate

Separate the loaf into 6 equal portions and place each portion into an area of the large size muffin pan.

Press the meat into place and flatten the top.

2014-IMG_5480

Cover the top of the muffin pan with plastic wrap and place in the fridge for at least 2 hours or overnight to firm it up.

2014-IMG_5508

Remove Meatloaf Muffins from Pan

After 2 hours or the next morning, remove the muffins from the muffin pan and arrange them on a Bradley rack or cookie sheet.

Note: if you have trouble getting them out, use a butter knife along the sides to help loosen them up. You could also line each hole with foil or wax paper to make it easier to get the meatloaf out.

Overall, I had very little trouble getting them out with a little persuasion and a butter knife.

2014-IMG_5510 2014-IMG_5514

Setup the Smoker

Setup your smoker or cooker for cooking indirect at about 225°F using your electric, charcoal, gas or wood smoker.

If your smoker came with a water pan, be sure to use it.

If you need further help with your smoker, try one of these links:

Smoke the Beef and Pork Meatloaf

Place the meatloaf muffins into the smoker directly on the smoker grate or to make it easy, use the Bradley rack and just lay the entire rack on the smoker grate.

Maintain 225°F of the entire time and keep the smoke going for at least 1 hour but for better smoke flavor, just keep the smoke going for the entire time.

About 30 minutes before the meatloaf is finished or at about 150°F, brush a layer of Jeff's barbecue sauce (purchase recipes here) all over the top and sides of the meatloaf muffins.

A great tool for checking the temperature on these is the improved ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)

ThermoPop_generic-01

The meatloaf is done when it reaches 160°F in the center.

2014-IMG_5526 2014-IMG_5528

Serve it Up

When the meatloaf is done cooking, serve right away with mashed potatoes, corn, mixed vegetables, etc.

2014-IMG_5546

Notes/Comments:
  1. If you are wanting meatloaf sandwiches, consider placing the meatloaf into the smoker as a whole loaf instead of in a muffin pan.
  2. Instead of using the Hot sausage, try italian, sage, maple, etc. for a slightly different flavor.
  3. Meatloaf freezes really well so make extra formed into loaves. Slice when done and place 1-2 slices into sandwich sized ziploc bags for quick and easy heating and use on a sandwich.

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Printable Recipe

Smoked Beef And Pork Meatloaf Muffins
 
Prep time
Cook time
Total time
 
This smoked beef and pork meatloaf recipe might possibly be the most tasty and moist smoked meatloaf I’ve ever tasted.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 6
Ingredients
  • 2 TBS butter
  • ½ cup green onions, chopped (ends and greens)
  • 1 carrot, grated or chopped (I used 4 baby carrots)
  • 4 garlic cloves, minced
  • ¾ onion, chopped fine
  • ¾ cup celery, chopped
  • ⅓ cup Jeff’s barbecue sauce (purchase recipes here)
  • 1.5 lbs Ground Chuck (80/20)
  • ¾ lb Hot Ground sausage (Jimmy Dean, Potter, etc.)
  • 2 TBS Jeff’s rub (purchase recipes here)
  • 2 large eggs, lightly beaten
  • 1 cup of bread crumbs
  • ⅓ cup parsley leaves, chopped
  • Large size muffin pan (pan)
Instructions
Saute the Vegetables
  1. Place the 2 TBS of butter into a large pan or skillet over medium heat.
  2. Let the butter melt.
  3. Add the green onions, celery, carrots, onions, and garlic to the melted butter. Let it cook for about 4-6 minutes stirring occasionally.
  4. Once the carrots get slightly soft, (won’t take long if you grated them) add the ⅓ cup of Jeff’s barbecue sauce to the vegetables and mix together well.
  5. Note: After about 4 minutes, if the carrots are not soft, cover the vegetables with a lid for a couple of minutes to help speed things along.
  6. Set the vegetable/sauce mixture aside to cool for about 10-15 minutes. It will need to be room temperature or less before adding it to the meat.
Mix the Meatloaf Together
  1. Place 1.5 lbs of ground chuck (80/20) and ¾ lb of ground breakfast sausage (Hot) into a large mixing bowl.
  2. Add the slightly beaten eggs, bread crumbs, chopped parsley, Jeff’s rub, and sautéed vegetables to the mixing bowl and mix the meat and other ingredients together until combined.
  3. After it’s mixed well, form into a loaf and set it out on the cutting board.
Form the Meatloaf into Muffins and Refrigerate
  1. Separate the loaf into 6 equal portions and place each portion into an area of the large size muffin pan.
  2. Press the meat into place and flatten the top.
  3. Cover the top of the muffin pan with plastic wrap and place in the fridge for at least 2 hours or overnight to firm it up.
Remove Meatloaf Muffins from Pan
  1. After 2 hours or the next morning, remove the muffins from the muffin pan and arrange them on a Bradley rack or cookie sheet.
  2. Note: if you have trouble getting them out, use a butter knife along the sides to help loosen them up. You could also line each hole with foil or wax paper to make it easier to get the meatloaf out.
Setup the Smoker
  1. Setup your smoker or cooker for cooking indirect at about 225°F using your electric, charcoal, gas or wood smoker.
  2. If your smoker came with a water pan, be sure to use it.
Smoke the Beef and Pork Meatloaf
  1. Place the meatloaf muffins into the smoker directly on the smoker grate or to make it easy, use the Bradley rack and just lay the entire rack on the smoker grate.
  2. Maintain 225 °F of the entire time and keep the smoke going for at least 1 hour but for better smoke flavor, just keep the smoke going for the entire time.
  3. About 30 minutes before the meatloaf is finished or at about 150°F, brush a layer of Jeff’s barbecue sauce (purchase recipes here) all over the top and sides of the meatloaf muffins.
  4. The meatloaf is done when it reaches 160 °F in the center.
Serve it Up
  1. When the meatloaf is done cooking, serve immediately with mashed potatoes, corn, mixes vegetables, etc.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

2 Comments on this article. Feel free to join this conversation.

  1. Stan Price November 14, 2014 at 5:12 pm - Reply

    We are doing a musicians appreciation for the ones who perform music in our church. I have served smoked meatloaf on several occasions but when I saw this idea about smoked meatloaf muffins I had a brainstorm. We are making smoked meatloaf cupcakes. We are smoking the meatloaf muffins and then topping them with a “frosting” of mashed potatoes and then drizzling them with either barbecue sauce or bacon “ssprinkles” Thanks for the unique idea!

    Stan Price
    Navarre, FL

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