Jimbo Jitsu got an pretty BIG time award for his smoked meatloaf recipe… So this guy took that recipe, added a few twists, and the rest is history! Just try it at home once… Then once more… And one more time after that… because once you bite in to this juiced up delicious dish you’ll finally taste how good smoked meatloaf can truly be…


  • 2 lbs ground beef 80/20
  • 1½ lbs ground pork
  • Thick cut bacon
  • Dark Cane Sugar
  • ½ stick unsalted butter
  • 2 cups diced red onion
  • 2 cups sliced Baby Bella mushrooms
  • 3 tbsp Knox spice Jamaican jerk seasoning
  • 2 tbsp Knox spice “Yummy Chicken” dry rub
  • 3 tbsp granulated garlic
  • 2 eggs
  • 1 tbsp salt
  • Bread crumbs
  • BBQ sauce

Smoked Meatloaf Recipe (Using Award Winning Spice Blend)

Set up your smoker for indirect cooking.

Lay down 10 strips of thick cut bacon over indirect heat, and sprinkle with dark cane sugar. We’re looking to make “Candy bacon”, but since it’s going inside the meatloaf, it doesn’t need to cook all the way yet. Smoke until a nice color starts developing but the bacon is not crisp yet.

Place a cast iron skillet over direct heat on your grill, and melt the unsalted butter. Add diced red onions and sliced Baby Bella mushrooms. Saute for a few minutes, while you cut the candied bacon into bite-sized pieces. When the onion/mushroom mix is ready, pull it off the heat.

On to the final step of this smoked meatloaf recipe: assembling the meatloaf!

Add the spices and salt to the candied bacon. Combine with minced beef and pork, then break 2 eggs and pour them into the mix. Add some bread crumbs to taste. Finally, add the saute’d onion/mushroom . Mix the ingredients up.

Place everything in a loaf pan. A 5 pound loaf pan should hold all of it, but you could use several smaller ones to end up with smaller meatloaves. And as a final touch before moving the meatloaf onto the smoker, pour some of your favorite BBQ sauce on top!

Smoke at 350°F for about 1 hour, until temperature at the core reaches 155°F.

When ready, let the meatloaf rest for 10 minutes before slicing and serving.



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