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.
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)
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.
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.
Add the slightly beaten eggs, bread crumbs, chopped parsley, Jeff's original rub (Purchase formula here | Purchase bottled rub), and sautéed vegetables to the mixing bowl and mix the meat and other ingredients together until combined.
After it's mixed well, form into a loaf and set it out on the cutting board.
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.
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
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.
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.
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.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.