Mini Habanero Meatloaves on the Char-Broil Big Easy

Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a much higher temperature than you would normally run a smoker so you have to adjust the cooking times, of course, but the rest is pretty straightforward and worry-free.

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. There’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. They are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.
Mini Habanero Meatloaves on the Char-Broil Big EasyThe key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You cannot rush making sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.

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Mini Habanero Meatloaves on the Char-Broil Big Easy

You'll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1" long x 3.8" wide, and are 2" tall.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Mike


  • 1 medium sweet onion chopped
  • 2 ribs celery chopped
  • 1 green bell pepper chopped
  • 1 pound ground beef
  • 1 pound ground pork or breakfast sausage
  • 1 large egg
  • 1/2 tablespoon milk
  • 1 cup plain bread crumbs
  • 2 tablespoons Montreal steak seasoning I used our homemade mix
  • 1 cup barbecue sauce I used Weber Sweet'N Spicy
  • 1/2 cup habanero salsa I used Mrs. Renfro's Habanero
  • 1 tablespoon Worcestershire sauce


  • Fire up your Big Easy.
  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it link a wet towel. You'll be amazed at how much liquid will be released.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  • Divide beef mixture into 4 pans. Spoon remaining sauce over top.
  • Place pans in the Big Easy basket and lower into the cooker. Cook for about 45 minutes or until the center of the loaves reaches 165 F.
  • Let meatloaf rest for 10 minutes then serve.

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