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This smoked habanero meatloaf is by far my favorite version of any smoked meatloaf that I’ve made. The meat comes out unbelievably tender, with a nice smoky flavor. And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.
The leftover smoked habanero meatloaf (if you have any) is just as good as the day you made it. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.
You can make this dish in the oven and still have a fantastic dish, too.
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 for this meatloaf.