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Smoked Meatloaf

Prep Time:35 Minutes
Cook Time:1 Hours

Nutritional Information

Smoked I need to say more?!


  • 6 ounces ketchup
  • 2 ounces tomato paste
  • 2 ounces chipotle peppers in adobo, with adobo sauce, chopped fine
  • 1 1/2 teaspoons cocoa powder
  • 9 ounces ruffled kettle-style barbecue potato chips, ground fine
  • 5 cloves garlic
  • 2 medium carrots, peeled cut into 6 pieces
  • 2 Fresno chiles, seeded
  • 2 medium onions, cut into 8 pieces
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons dried thyme
  • 1 1/2 tablespoons kosher salt
  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1 pound ground pork
  • 5 large eggs
  • 1 chunk apple wood
  • For the Gravy:
  • 12 ounces beef stock
  • 1 sprig fresh rosemary
  • 3 leaves fresh sage
  • 1 tablespoon peppercorns
  • For the Cornstarch Slurry:
  • 1/4 cup cornstarch
  • 4 tablespoons cold water


  • 1. In the bowl of a food processor, combine together the garlic, carrot, Fresno chile, and onion. Pulse together until chopped fine. Set aside.
  • 2. In a large bowl, combine together the ketchup, tomato paste, chipotle peppers, cocoa powder, potato chips, chopped vegetables, olive oil, dried thyme, salt, ground chuck, ground sirloin, ground pork and eggs. Mix until thoroughly combined, but do not over mix. Shape into 8 ounce loaves and set aside in the refrigerator. Pull from refrigerator 10 minutes prior to smoking.
  • 3. Preheat EGG to 225 degrees for smoking, using apple wood and a stainless steel grate. Place meatloaves onto grate and smoke until the internal temperature reaches 160 degrees F. Remove from EGG and let rest 5 minutes prior to slicing. Serve hot with gravy.
  • 4. For the Gravy:
  • 5. In medium saucepan, combine the beef stock, rosemary, sage and peppercorns. Bring to a boil on EGG at 350 degrees F using direct heat and a cast iron grate. Remove from heat and strain. Return liquid to saucepan and thicken with the cornstarch slurry, adding a 1 tablespoon at a time until the desired thickness is reached.
  • 6. For the cornstarch slurry, in a bowl combine the cornstarch and cold water. Stir until smooth.

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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