It's getting to be that meatloaf weather time - so let's smoke some meatloaf! Don't let these fun-sized tasty treats fool you, they are packed full of flavor (and are super easy to make).
The great thing about separating your usual large meatloaf into mini portions is how easy it is to make variations. One of your guests doesn't like peppers in theirs? Easy. Wanna try a different sauce/rub combo? Done.
To get the party started, prep your veggies first. Wash and cut them into your desired size/shape, then put aside. If you like some spice, throw some jalapenos in the mix.
Next, prepare your bacon - fry as you normally would. We like ours crispy to add some texture to the meatloaf.
Finally, mix your ground beef, veggies, eggs, panko, bacon, and your rubs together. Then separate into portions and stuff into greased mini meatloaf pans. Don't fill them to the top, as they will expand.
For this recipe, you will be cooking at 250ºF (121ºC). Preheat your smoker and arrange your mini meatloaves over indirect heat, close the lid and let the magic happen.
Check back on them after 25-30 minutes. This is when you want to drain the grease from the pans. Then crank the heat up to 425ºF (218ºC) and let them sit for another 20 minutes.
For the last 10 minutes, you can glaze with your favorite BBQ sauce - we used Honey Jalapeno.
When the mini meatloaves are ready, bring them off the heat. Drain the grease that has accumulated in the pans one more time, and rest for 5 minutes before serving!
Big thanks to Timothy Martin of Smell That Smoke BBQ M.K.E for this delicious recipe! We loved how easy it makes doing variations, moving around, and of course keeping the smoker clean.
Catch you on the next recipe!
Meatloaf / Smoked Meatloaf
Don't let these fun-sized tasty treats fool you, they are packed full of flavor (and are super easy to make).
Prepare the vegetables and fry bacon to your preferred doneness.
Mix the ground beef, pork panko, eggs, and season with SPG and Garlic Jalapeno.
Grease the mini loaf pans and stuff them (not to the top, to leave room for juices).
Put on your smoker, preheated to 250ºF (121ºC).
Cook for 25 minutes, then drain the grease and put back on the cooker.
Crank the temp up to 425ºF (218ºC). Cook for 20 more minutes.
Glaze with your favorite BBQ sauce for the last 10 minutes.
When done, pull off the heat and rest for 5 minutes before serving.
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