Monster Smoked Meatloaf
Description
This monster smoked meatloaf recipe is a beef and sausage meatloaf flavored with chunky salsa, barbecue sauce, and malt vinegar and smoked for hours.
Ingredients
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1 (8 ounce) jar chunky salsa
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4 eggs
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1 onion, chopped
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1/4 cup barbeque sauce
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1/4 cup mustard
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1/4 cup ketchup
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1/4 cup Parmesan cheese
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2 tablespoons sriracha sauce
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2 tablespoons soy sauce
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2 tablespoons malt vinegar
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1 (1 1/4 ounce) packet meatloaf seasoning mix
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1 tablespoon salt
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1 tablespoon garlic powder
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1 tablespoon ground black pepper
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5 pounds ground beef, broken into small chunks
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2 pounds sausage, broken into small chunks
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1 cup bread crumbs, or more as needed
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2 tablespoons barbeque glaze (such as Jack Daniel's®)
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2 tablespoons barbeque sauce
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2 tablespoons mustard
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2 tablespoons ketchup
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1 teaspoon Worcestershire sauce
Directions
1
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.
2
Line a container with plastic wrap with several inches overhang; pack meatloaf mixture into the container. Refrigerate until set, 3 to 4 hours.
3
Preheat a smoker to 250 degrees F (121 degrees C) and add wood chips according to manufacturer's directions.
4
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.
5
Smoke meatloaf until no longer pink in the center, about 3 hours.
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.
7
Continue smoking until an instant-read thermometer inserted into center reads 185 degrees F (85 degrees C), 1 to 2 hours more.