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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.