It's not pretty to look at but the taste more than makes up for the looks!!!


  • Meatloaf

  • Two pounds lean ground beef

  • One pound fresh Italian sausage, medium or hot

  • One cup Kansas City BBQ sauce

  • One cup rolled oats

  • Two large eggs

  • One large green pepper, finely chopped

  • One large onion, finely chopped

  • One tablespoon olive oil

  • One teaspoon chopped garlic

  • One teaspoon salt

  • One-half teaspoon black pepper

  • One-quarter teaspoon cayenne pepper(optional)

  • Kansas City BBQ Sauce

  • Combine: 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of Liquid Smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon of garlic powder.


  • 1.

    Fire up your smoker. The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible.

  • 2.

    Sauté the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly.

  • 3.

    Form the ground meat mixture into one large loaf, or several smaller loaves. Smaller loaves cook quicker,

  • 4.

    Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favourite wood for smoke (mesquite is my choice). When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours.

  • 5.

    If you like, you can top the smoking meatloaf with ketchup or barbecue sauce one-half hour before removing it from the smoker. I like barbecue sauce, myself.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1916kj
  • Fat Total 131g
  • Saturated Fat 46g
  • Protein 136g
  • Carbohydrate 42g
  • Sugar 6g
  • Sodium 2180mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little. This smoked meatloaf recipe makes dandy sandwiches for the lunchbox.

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Posted by jackicamReport
I think I'll stick to your meatloaf : )
Posted by jackicamReport
: ) ...I'd even eat that cricket too if it was smoked... maybe.
Posted by Michael66Report
Have you tried crickets? I have and can vouch for their tastiness. In fact lots of insects are real good to eat!!
Posted by jackicamReport
Yeah, my kinda meatloaf, Michael. Love the big American flavours in the sauce and Italian pork sausages are unbeatable. This is what I love to eat and reminds me of those fantastic roadside diners throughout the Southern States (well....some of them) Thanks for posting this one.
Posted by Matt154Report
sounds amazing mate.will def give this one a try if I can get a smoker.Thanks for the add of this recipe.
Posted by Michael66Report
Anything smoked is good in my opinion!!!