Go Back
Print

Smoked Beef And Pork Meatloaf Muffins

This smoked beef and pork meatloaf recipe might possibly be the most tasty and moist smoked meatloaf I’ve ever tasted.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutes
Cook Time 2 hours
Servings 6
Author Jeff Phillips

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
  • 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 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)

Instructions

Saute the Vegetables

  • Place the 2 TBS of butter into a large pan or skillet over medium heat.
  • Let the butter melt.
  • Add the green onions, celery, carrots, onions, and garlic to the melted butter. Let it cook for about 4-6 minutes stirring occasionally.
  • Once the carrots get slightly soft, (won’t take long if you grated them) add the 1/3 cup of Jeff’s barbecue sauce 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.
  • 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 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.

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

Serve it Up

  • When the meatloaf is done cooking, serve immediately with mashed potatoes, corn, mixes vegetables, etc.