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Big Katz Kitchen Smoked Stuffed Meatloaf

This smoked stuffed meatloaf is so insanely tasty, and packs so much flavor, you’ll never want to go back to traditional meatloaf again.

Meatloaf Mixture

• 1 lb. Ground Beef (85/15)

• 1 lb. Hot Italian Sausage (Ground)

• 1 Medium Onion (Finely minced)

• 3 Cloves Garlic (3 Tbps.) (Minced)

• 3 Tbsp. Fresh Parsley (Finely Chopped)

• 1 Tbsp. Beef Rub (See recipe below)

• 2 tsp. Better Than Bouillon Beef Base

• 1 tsp. Sea Salt

• 1 tsp. Black Pepper

• 2 Lg. Eggs 

• 1 ¼ cups Big Katz Kitchen Resting Rib Face Original BBQ Sauce (Use ½ cup for meatloaf mixture and reserve ¼ cup for glaze and a ½ cup for the BBQ Gravy)

• 1 Tbsp. Worcestershire Sauce

• ¾ cup + ⅓ cup Panko Breadcrumbs (unseasoned)

• ⅓ cup Milk

• 8 slices Smoked Gouda Cheese

• 1 lb. Thick Cut Bacon (12 strips cooked until just crispy)

• BBQ Gravy (See recipe below)

• 2 Tbsp. Kosher Salt

• 1 Tbsp. Black Pepper

• 1 Tbsp. Lemon Pepper

• ¼ - ⅓ cup Dark Brown Sugar

• ¼ - ⅓ cup Smoked Paprika

• 2 Tbsp. Garlic Powder

• 2 Tbsp. Onion Powder

• 2 tsp. Dry Mustard

• 2 Tbsp. Chili Powder

• 2 tsp. Cumin

• ½ tsp. Cayenne

BBQ Gravy

• ½ cup Big Katz Kitchen Resting Rib Face Original BBQ Sauce

• ¼ cup pan drippings from meatloaf

• 1 ¾ cups Beef Broth

• ¼ cup Unsalted Butter

• ¼ cup Flour

Directions for Smoking Meatloaf

• In a large mixing bowl, combine the ground beef, ground hot Italian sausage, minced onion, minced garlic, parsley, Beef Rub, Bouillon Beef Base, sea salt, black pepper, Panko breadcrumbs, eggs, Worcestershire Sauce, ½ cup Resting Rib Face BBQ Sauce, and milk. DO NOT overmix! Mix until all of the ingredients are just combined, otherwise the meatloaf will be very dense. If the mixture seems too wet, add another ¼ cup of panko breadcrumbs.

• Lay out a piece of plastic wrap on a flat surface and spread the meatloaf mixture on top of the plastic wrap so it is an even rectangle about ⅛” - ¼” thick. 

• Place down the slices of smoked gouda and put the slices of crispy bacon on top of the cheese.

• Using the plastic wrap, roll the meatloaf into a pinwheel.

• Seal the seam and ends, and form it into a loaf.

• Wrap the plastic wrap around the loaf.

• Wrap the ends of the loaf with plastic wrap so it holds its shape.

• Place on a baking sheet, and put in the refrigerator for a minimum of 6 hours, or overnight, preferably overnight.

• Set smoker to 225°F. Add Hickory or Competition Blend pellets to the smoker.

• IF YOU DO NOT OWN A SMOKER, SEE OVEN BAKED DIRECTIONS BELOW!

• Place a drip pan under the grill grates on the smoker to catch all of the drippings.

• Remove the meatloaf from the refrigerator and unwrap it.

• Coat the meatloaf with ¼ cup of the Resting Rib Face BBQ Sauce.

• Put the meatloaf on a wire baking rack and place it in the smoker. 

• Insert temperature probes (if you have them) into each end of the meatloaf, or one probe in the center.

• Cook the meatloaf for 4 - 5 hours at 225°F, or until the internal temperature of the middle of the meatloaf reaches 160°F - 165°F.

• Once the meatloaf reaches the desired temperature, remove it from the smoker and allow it to rest for 20 minutes on the wire rack over a pan. The meatloaf will continue to release pan drippings. 

• Put the meatloaf in the refrigerator if not serving immediately,

• Now it’s time to make the BBQ Gravy!

Directions for BBQ Gravy