It don’t go down easy if it ain’t cheesy! This Cheesy Smoked Meatloaf kicks up your standard meatloaf with irresistible cheese and smokey flavor! It’s a banger!
Tips / Suggestions
- Feel free to experiment with the types of meat going in the loaf. You could use chicken, 80/20 beef, more chorizo, etc.. There’s no wrong way to do it, just whatever you prefer.
- When putting the cheese in the meatloaf, try to to have at least an inch barrier of loaf around all of the edges. Otherwise, the cheese will spill out while you’re cooking.
- When moving the meatloaf to the wire rack, try using a pizza peel. This will make it much easier without the meatloaf falling apart.
Cheesy Smoked Meatloaf
Servings
4
servingsPrep time
2
hoursCooking time
3
hoursCalorieskcal
Delicious meatloaf bathed in smoke and stuffed with cheesy goodness.
Ingredients
1 lbs 1 ground beef 85/25
1/2 lb 1/2 ground pork
1/2 lb 1/2 chorizo
2 2 eggs
1/4 cup 1/4 whole milk
1 block 1 cheese of choice, sliced up
1 cup 1 bread crumbs of choice
1 tbsp 1 minced garlic
1 tbsp 1 BBQ seasoning of choice
1/2 1/2 white onion, chopped
1/2 1/2 bell pepper, chopped
2 cups 2 favorite BBQ sauce
Directions
- Crack the eggs into a large mixing bowl. Add the bread crumbs, milk, garlic, and BBQ seasoning. Whisk thoroughly.
- Add the beef, pork, chorizo, onions, and peppers to the mixture. Using your hands, mix thoroughly.
- Using a sheet pan, make a bottom of layer of the meat mixture forming a rectangular bowl. Place the cheese in the meat bowl and create another layer of the meat mixture on top, forming a loaf. Be sure to form the edges as tight as possible. Place in the refrigerator for at least 2 hours.
- Heat your smoker to 250 degrees F. Add wood of choice. Remove the meatloaf from the refrigerator and move to a wire cookie sheet.
- Place the meatloaf on the grill and smoke for around 2-3 hours, or until the internal temperature reaches 160 degrees F. While the meatloaf is cooking baste every 30-40 minutes with the BBQ sauce.
- Once the meatloaf is done cooking, remove from the smoker, let rest for roughly 25-30 minutes, slice up, and dig in.
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