Smoked Meat Loaf

This is my wife's favorite thing that I have made. I first made this when I started playing around with a smoker. It has evolved over time and has become a great and unique recipe to make.

I like to play around with the types of meats used in this. I think my favorite is the combination below but I have enjoyed several combinations.

Ingredients

• 1 lb Ground Beef
• 1 lb Italian Pork Sausage
• 1/4 Cup Milk
• 2 Eggs - Lightly Beaten
• 3/4 Cup BBQ Sauce (We like to use Famous Dave's Rich and Sassy)
• 1/2 Green Pepper - Finely Chopped
• 1 Small White Onion - Finely Chopped
• 1 1/2 Cup Chopped Mushrooms (3-4 small to medium Mushrooms and stems)
• 2 Cloves Garlic - Minced
• 1/2 Cup Italian Style Bread Crumbs
• 1 Cup Garlic Instant Potato Flakes
• 2 Teaspoon Salt (or seasoning of choice)
• 1-1 1/2 Cup Shredded Smoked Gouda

Combine beef and pork.

Chop garlic, onion, pepper and mushrooms. Shred the cheese. Set aside.

Add milk, eggs, BBQ sauce, garlic, bread crumbs, potato flakes and salt. Mix until combined. Be sure not to over mix.

Add Gouda cheese and mix lightly.

Form into desired size of loafs and place on foil pan. I have even made them as large meat balls for an appetizer.

Cover with plastic wrap and let it set up in the fridge for at least one hour and up to overnight.

Warm up smoker to 225 degrees.

Smoke with desired wood (I like cherry with these) until the internal temperature reaches 165 degrees. When they have reached approximately 145-150 degrees, baste them with BBQ sauce.

Remove from smoker and lightly cover with foil. Let rest for 5 minutes.

Serve hot. I like to serve these with a potato or salad.

Ingredients

• 1 lb Ground Beef
• 1 lb Italian Pork Sausage
• 1/4 Cup Milk
• 2 Eggs - Lightly Beaten
• 3/4 Cup BBQ Sauce 
• 1/2 Green Pepper - Finely Chopped
• 1 Small White Onion - Finely Chopped
• 1 1/2 Cup Chopped Mushrooms (3-4 small to medium Mushrooms and stems)
• 2 Cloves Garlic - Minced
• 1/2 Cup Italian Style Bread Crumbs
• 1 Cup Garlic Instant Potato Flakes
• 2 Teaspoon Salt (or seasoning of choice)
• 1-1 1/2 Cup Shredded Smoked Gouda

Directions

1. Combine beef and pork.
2. Add milk, eggs, BBQ sauce, garlic, bread crumbs, potato flakes and salt. Mix until combined. Be sure not to over mix.
3. Add Gouda cheese and mix lightly.
4. Form into desired size of loafs and place on foil pan. I have even made them as large meat balls for an appetizer. 
5. Cover with plastic wrap and let it set up in the fridge for at least one hour and up to overnight.
6. Warm up smoker to 225 degrees.
7. Smoke with desired wood until the internal temperature reaches 165 degrees. When they have reached approximately 145-150 degrees, baste them with BBQ sauce.
8. Remove from smoker and let rest for 5 minutes.