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This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smoky flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick – a big kick from BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

The Perfect Sandwiches

The leftovers of this smoked habanero meatloaf are just as good as the day you make it. Maybe even a little bit better. It is perfect for sandwiches, which we made the next day. We just topped toasted French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion and bread add a nice crunch to the tender meatloaf. I can’t have a sandwich without mayonnaise, so mine definitely got an extra helping of it on top.

Go Light On The Smoke

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple wood chunks for this meatloaf.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

I smoked the meatloaf on my Weber Smokey Mountain smoker. For a great side dish I made my crispy smoked smashed potatoes.

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5 from 1 vote

Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish).

Course Main

Cuisine American

Keyword meatloaf, smoked, spicy

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 445kcal

Author Mike

Ingredients

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
½ tablespoon milk
1 cup bread crumbs plain, Italian-seasoned bread crumbs work just as well
2 tablespoons Montreal steak seasoning I used our homemade mix
1 cup your favorite BBQ sauce
½ cup habanero salsa
1 tablespoon Worcestershire sauce

Instructions

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.

Assembly

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.
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 9×13 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 or until the center is done.
Let meatloaf rest for 10 minutes and then slice into thick pieces.