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sliced meatloaf on the cutting board

Smoked Meatloaf with Chipotle BBQ Glaze

Ground beef and pork sausage meatloaf smoked with jalapeños and topped with spicy-sweet chipotle BBQ glaze.
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Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Meatloaf Mix:
  • 2 lbs ground beef 80/20
  • 1 lb pork sausage mild or hot
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 medium onion finely diced
  • 2 jalapeños finely diced
  • 4 cloves garlic minced
  • 1/2 cup shredded cheddar or pepper jack cheese optional
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons BBQ rub
Chipotle BBQ Glaze:
  • 3/4 cup BBQ sauce
  • 2 tablespoons chipotle in adobo minced
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey

Method
 

  1. Soak panko breadcrumbs in milk for 5-10 minutes until absorbed. Add ground beef, pork sausage, eggs, diced onion, jalapeños, garlic, cheese, Worcestershire, and BBQ rub. Mix by hand just until combined. Don't overmix.
  2. Form mixture into a tight 9x5 inch loaf. Place on a wire rack over a foil drip pan.
  3. Preheat smoker to 250-275°F with hickory, oak, or cherry wood. Let it stabilize at temperature.
  4. Place wire rack with meatloaf on smoker grate. Close lid and smoke for 1 hour 45 minutes without opening.
  5. Make the glaze by mixing BBQ sauce, minced chipotle peppers, brown sugar, vinegar, and honey until smooth.
  6. When meatloaf reaches 150°F internal, brush with chipotle glaze generously. Apply a second coat 5-7 minutes later. Continue smoking until internal temperature reaches 165°F, about 15-20 more minutes.
  7. Remove from smoker and rest 10 minutes. Slice into 1/2 to 3/4 inch slices and serve hot.

Notes

Mix the meat gently to avoid tough, dense texture. Use 80/20 ground beef, not lean. The pork sausage adds essential fat and flavor. A wire rack allows smoke to reach all surfaces and prevents soggy bottom. Pull at exactly 165°F since carryover cooking will bring it to 168-170°F during rest. The 10-minute rest is crucial for clean slicing. Glaze goes on at 150°F to prevent burning during the long cooking time.

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