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Smoked and Grilled Meatloaf

Prep Time:20 Minutes
Cook Time:90 Minutes

Nutritional Information

An upgrade to the classic meatloaf!


  • 2 tablespoons plus 1 tsp. canola or olive oil
  • 1 medium yellow onion, chopped
  • 1 cup small-diced red bell pepper
  • 2 large cloves garlic, finely chopped
  • 4 ounces panko (japanese bread crumbs),
  • 1/4 cup whole milk
  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 large eggs
  • 2 fresno peppers, minced
  • 1 tablespoon finely chopped jalapeño pepper (seeded if you like)
  • 1 tablespoon mild chile powder, such as ancho
  • 2 lightly packed tsp. finely grated lime zest
  • 1/2 cup lightly packed cilantro
  • 2 teaspoons ground cumin
  • 1 tablespoon Worcestershire sauce
  • Kosher Salt
  • Freshly ground black pepper
  • 1/2 cup sweet chile sauce
  • apple wood, for smoking


  • 1. Over direct heat, grill the onion, bell peppers, and garlic, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.
  • 2. In a shallow dish, soak the bread in the milk, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
  • 3. Preheat the EGG to 225º using indirect heat and the apple wood for smoking. Smoking to an internal temp of 165 about 1.5 hours
  • 4. Add the beef, pork and eggs to the onion mixture. Scatter the cilantro, jalapeño, fresno chiles, chile powder, lime zest, and cumin over the meat, and then sprinkle with the Worcestershire, salt and pepper to taste. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
  • 5. Grease a grill safe baking dish. Evenly divide the meat mixture into 4 ounce balls.
  • 6. Combine the sweet chile sauce and the hot peppers (optional) until well blended.  Spread this mixture on the top of each meatball.
  • 7. Smoke until an instant-read thermometer registers 160°F in the center of a meatball, about 1-1/2 hours.
  • 8. Let the meatballs rest for 10 minutes before serving.  If you have any additional sauce left, serve that on the side.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828