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Smoked Habanero Meatloaf

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Author Mike


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


For the smoker

  • Fire up your smoker for cooking at 225 - 250 F with a light wood, such as apple.

For the oven

  • Preheat oven to 450 F.


  • 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 put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
  • 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.
  • Spray a 9x13 aluminum (or glass if using the oven) pan with non-stick spray.
  • Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
  • If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
  • If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
  • Let meatloaf rest for 10 minutes and then slice into thick pieces.