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Smoked Meatloaf Stuffed with Jalapeño

Mini meatloaf, stuffed with a “cream cheese stuffed jalapeño”, topped with my very own barbecue sauce and bacon crumbles served with hefty portions of colorful peppers and onions cooked on the grill. That's a very tasty mouthful!
Prep Time 34 minutes
Cook Time 34 minutes
Author Jeff Phillips


  • A muffin pan square cutouts instead of round work best
  • 8 or more jalapeños cleaned and seeded
  • 8 oz cream cheese
  • 1/4 cup grated cheddar cheese
  • 2 lbs 80/20 ground beef
  • 1 egg
  • 1/4 cup buttermilk
  • 1/2 cup Jeff's Barbecue Sauce purchase recipes here
  • 1/2 cup chopped onions
  • 2 Tablespoons of Jeff's Rub purchase recipes here


  • Clean and deseed jalapeños
  • Blanch jalapeños
  • Make cream cheese filling
  • Fill jalapeños with cream cheese filling
  •  Make meatloaf mixture and stuff into muffin sections on top of jalapeños
  • Place pan of meat loafs into fridge to firm up for about 30 minutes
  • Drop meat loafs onto cookie sheet or Bradley rack
  • Place into smoker
  • Fry or Bake bacon for making "crumbles"
  • Top meat loafs with Jeff's barbecue sauce and bacon crumbles about 30 minutes before done
  • Smoke for 3 hours or until they reach 160 degrees internal temperature
  • Serve with side of grilled peppers and onions
  • Enjoy!