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Best Smoked Meatloaf Ever, Has So Much Flavor And Cheesy Goodness!
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Jan 22, 2025
Printable recipe below! Y'all join us because this smoked meatloaf may be the best thing I've thrown on the smoker in a long time! #cowboycooking #smokedmeatloaf Used in this video: 🔥ChefsTemp ProTemp Plus Wireless thermometer: https://bit.ly/3u9qvLB 🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt 💰use code: cowboykent30 for 30% off ex 12/31/24 Roughneck smoker https://shorturl.at/asAU8 Cowboy apron https://www.kentrollins.com/shop Kent's Original Seasoning https://www.kentrollins.com/shop Smokey Woods wood smokeywoodsbbq.com Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
there's good meatloaf there's bad
0:01
meatloaf and there's really dry meatloaf
0:03
but not this time folks when you stuff
0:06
this hamburger and sausage meatloaf with
0:08
cream cheese and two different kinds of
0:09
cheese and a Chipotle glaze that goes on
0:12
top and one of the greatest things is
0:14
you can have meatloaf sandwiches all
0:16
week
0:17
[Music]
0:22
long when we talk meatloaf everybody's
0:25
thinking ground beef but folks if you
0:27
want to get more flavor than that we're
0:29
going to add 2 lbs of ground beef sure
0:31
we are but we going to add 2 lbs of pork
0:34
sausage too we need to go ahead and get
0:36
that incorporated
0:37
together there's actually 4 lbs of meat
0:40
here so we're not just going to season
0:42
Once we're going to go ahead and give it
0:44
a pretty good dash of our original we're
0:46
going to let it sit here a minute and
0:48
let all them flavors sort of blend
0:50
together before we rush it because you
0:52
can't rush a good Meatloaf I was at a
0:55
horse race one time and there was a
0:56
horse there his name was Meatloaf really
0:59
yes somebody should have Rush him cuz he
1:01
come in last and I put $2 on him so if
1:04
you go to a horse race and you see one
1:05
in there named meatloaf be careful folks
1:08
I mean I think it was your first clue
1:09
his name was meatloaf yeah not like fast
1:12
runner yeah Sea Biscuit uhoh have
1:14
culinary here cleaning up scraps we'll
1:17
give this another shaking of our
1:19
original we're going to let that cover
1:22
and set for probably about five or 10
1:24
minutes I'll go check on the fire cuz we
1:26
need to get it started in the
1:27
smok are you tired of overcooking me are
1:31
you tired of pulling it off the gril and
1:32
it's too rare for you well let me tell
1:34
you what you need folks that is Chef's
1:38
[Music]
1:41
ttin we want to thank Chef Tim for
1:43
sponsoring this video and yall have seen
1:45
me use their product many times you need
1:48
to have this because you don't want it
1:49
overcooked but when you're cooking with
1:51
ground processed meat you sure don't
1:53
want it undercooked either so this will
1:55
get you by but for a longer cook too
1:57
they also have their Pro Temp plus that
1:59
you to stick in there go on the couch
2:01
program it on your phone take a nap when
2:03
the timer goes off you can come out here
2:05
and they'll think you're the best cook
2:06
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2:08
order some of their product now they're
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2:17
believe in us and support our Channel
2:19
and we thank them so much
2:22
[Music]
2:37
you know most people when they have all
2:39
these veggies that's going in there
2:40
which is the onions the jalapenos and
2:42
the bell peppers they might just mix
2:44
them right in the meat but sometimes to
2:46
me stuff ends up a little crunchy in
2:48
there I like to give it some flavor so
2:50
we got a whole stick of butter in
2:53
here we're going to soften everything
2:57
up we diced up two red belts bell
3:00
peppers two yellow bell peppers one
3:02
really large onion and three jalapenos
3:04
with the stem and the seeds out so we're
3:06
just going to Brown this up a little
3:08
things is a little unlevel and Camp so
3:11
we're going to rotate that around here
3:13
but we'll get this browned up then I'll
3:15
meet y'all back at the Chun box we'll
3:17
going to put meatloaf
3:19
[Music]
3:22
together it's time to make the sauce and
3:24
it ain't coming out of no can that you
3:25
just pour over the top we're going to
3:27
put it all together we are we're going
3:29
to use some ketchup probably about I'd
3:31
say 34 of a cup God I have a little
3:34
mustard you do some of the W sauce y'all
3:37
can call it whatever you want to that's
3:38
what I'm going to call it one of my most
3:40
secret ingredients that I love it's dear
3:42
to my heart it is chipotle peppers and
3:46
Adobo sauce so we got to chop all these
3:49
up it'll take just a minute so bear with
3:53
me if you got one of them slap Choppers
3:55
or blenders magic food bullets whatever
3:58
you want to call them you can do this a
4:00
whole lot faster and quicker than I am
4:02
but I don't see no electricity out here
4:04
so I'm just going to go in what I got so
4:07
in it
4:10
goes now when we get through mixing this
4:12
up if we don't think this is wet enough
4:15
we're going to add us a little more
4:16
ketchup because I want it to be sort of
4:18
like a thick thick soup when we get
4:21
through some sweetening now which is
4:23
some honey so you can see when we got
4:26
the honey mixed in there it is Blended
4:28
pretty well it is so our veggies has
4:30
cooled off there a little let's get
4:32
everybody back over here and we'll go to
4:34
assembling the
4:35
meatloaf it's one of them jobs you
4:37
better roll your sleeves up cuz you
4:38
never know what might be F to happen
4:41
we're going to I think that's cool
4:43
enough that we can get it over here go
4:46
to sprinkling it around the
4:48
top I'm going to go ahead and mix this a
4:51
little with this
4:52
spoon if I can keep it all in the bowl
4:56
but really the spoon ain't happening so
4:59
we're just going to do what you should
5:01
have done in the first place whereever
5:02
thought of the spoon and you can see
5:05
there is a lot of moisture in there I
5:07
can remember grandma and my mother
5:09
making meatloaf long ago when I was
5:11
little and watching them you know today
5:13
we're going to use breadcrumbs but I've
5:16
seen them use Rich crackers cracker
5:18
crumbs old biscuits whatever they could
5:21
get to sort of get that as a binding
5:23
agent we're going to save a little I'd
5:28
say probably that's probably pretty
5:30
close to a half that we're going to
5:31
reserve because we need it for glazing
5:35
but also to that three
5:38
eggs caco berries run to the neighbors
5:41
if you ain't got no chickens tell them
5:43
you need to Bar some of them see if we
5:45
can get this to go again Sadie have you
5:48
ever had meatloaf I think I I know how
5:51
long it's been since we had meatloaf
5:52
you've been with us about 3 years and
5:54
you ain't never got to eat no meatloaf
5:55
have you kind of got a messy area here
5:58
I'm going to clean it up here
6:00
that's why I've been known to cook
6:02
outside
6:04
because I tend to make a little mess at
6:07
times I can do this here but you better
6:10
not do it in the kitchen floor you will
6:12
get in trouble if you get
6:15
caught your bowl is getting a little
6:17
full yeah it is we should put some
6:19
sideboards on it I think we're I I'll
6:21
tell you what just for y'all I'm going
6:23
to measure it oh wow you know I think
6:26
it's going to be like three or four cups
6:27
but we'll see there's one we're going to
6:31
start with two anyway and once again we
6:36
GNA have to get in it here in a minute I
6:38
know but a lot of times when I first
6:40
started making meatloaf I wouldn't get
6:42
enough binding agent to them and they
6:44
never would set up they'd fall apart
6:46
when you try to cut them and um we're
6:49
going to give it a little Shake more
6:52
shin and I'm going to get my hands in it
7:07
you know the consistency I'm looking for
7:09
is if you put this
7:11
together make it into a little roll here
7:15
does it crack open does it stay together
7:20
I would say so that's about what we're
7:22
after as rare to form there as it might
7:25
not be there was no wind while ago but
7:27
now you can see if you break out any
7:29
kind of aluminum full plastic crap wax
7:30
paper anything like that it's going to
7:32
happen let's dump it out of the bowl if
7:35
it'll
7:36
dump and it did that is 4 lb of meat
7:40
plus a whole lot of vegetables so and I
7:42
tell you what I'm going to do make it a
7:43
little easier for me Shen is we're going
7:47
to try to get
7:52
this one big loaf one big loaf I hope
8:03
if we had hamburger buns big enough we'd
8:05
just cook it like
8:06
this we're going to try to get these
8:10
Corners to where they are pretty close
8:13
to the same I'd say we going to quit
8:16
right there that's a/2 inch thick I
8:18
would say a large oval if you want to
8:20
square it up you sure can put it over
8:22
here make it a rectangle whatever you
8:24
want we're going to start right here in
8:26
the dead center of the middle and we're
8:28
going to add cheese
8:30
all the way across I'd like to have a
8:32
little cream cheese to go with my
8:34
meatloaf so we're going to see this has
8:37
been out there in the sunshine warming
8:39
so we're just going to try to pinch some
8:41
off here to where we can get it spread
8:43
out here in a minute get your knife see
8:45
if you can just spread it around on that
8:48
cheese this meet your approval
8:53
Mage Lou's working on something down
8:55
there what you got Lou she found a paper
8:57
towel
8:59
then we're going to go back with
9:00
mozzarella go right on
9:04
top okay hang on I just have a question
9:07
usually like if you were doing a pumpkin
9:08
roll or something you know the insides
9:11
would be spread all around it so that's
9:13
when you roll it up it's all that's just
9:15
going to be is that what you're wanting
9:17
I just want to make sure before we go
9:18
further no I want it all over Shan had a
9:22
good point there she did we want this to
9:24
be all over this everybody's going to
9:26
have cheese everybody's going to get
9:29
some cream
9:30
cheese so we went back and divided that
9:33
cheese up all over this so when you roll
9:35
it we're going to get it added rest of
9:37
the cream cheese which makes a block so
9:40
let's see if we can get it rolled up
9:42
like a pumpkin roll at
9:46
[Music]
9:51
Thanksgiving get your a piece of wax
9:53
paper let's get them ends pushed up so
9:56
it's pretty
9:57
uniform that way everything's gonna try
10:00
to cook the
10:02
same that went smoother than I thought
10:05
we gonna cut her right down the
10:08
middle and we got two Hales oh that does
10:11
look good and now you got what you call
10:13
pumpkin roll meatloaf for Christmas now
10:16
you could try to put this right on the
10:18
smoker just like it is but folks to me
10:21
it Cooks a little too fast and it tries
10:23
to burn the bottom eventually so let me
10:25
show you what we've rigged up here we
10:28
have a a cast iron skillet and a grate
10:31
that come out of old Bera I'm going to
10:33
give it just a little
10:37
greasing now just like nitrogen we're
10:40
going to try to handle it with care and
10:42
we're going to put one of them right
10:44
here hey we're going to the smoker get
10:47
it on it's nearly past supper
10:50
[Music]
10:52
time time to put the meatloaf on the
10:54
smoker it's preheated about 300° we're
10:57
going add us two chunks of hickory wood
10:58
to go along with that Oak but don't get
11:00
carried away with that Hickory cuz it
11:02
can get a little bitter at
11:03
[Music]
11:10
[Music]
11:19
[Music]
11:22
times meatloaf one of my favorite
11:25
subjects we've been on let me see here 1
11:27
hour and 6 minutes so let's break out
11:30
the chef's temp I hope we're at about
11:32
110 Long in there cuz we're about
11:34
halfway through cooking so we're pretty
11:37
close in an hour I just like to give it
11:39
a little Bas than I do and don't you
11:41
love my pretty little brush here so
11:43
we're just going to give it over here
11:45
cuz I want to seal this some of it's
11:47
trying to slip and I'm hoping that that
11:49
honey in there will do that job that we
11:52
used about half this sauce get everybody
11:54
a really good glaze in we did we're
11:56
running about
11:57
325° that's where I want to be we're
12:00
going to go about another 45 minutes to
12:02
an hour we want to end up at an internal
12:04
temp of 165° and then it's meatloaf time
12:10
[Music]
12:36
finally got here it did oh my gosh and
12:39
it is my favorite meal I'm I can't wait
12:41
to dig in and have it but first thing
12:43
that jumps out to me is that chipotle
12:45
glaze that we put on there I mean it
12:47
just sort of ties it on together but it
12:49
kind of caramelizes yeah and I've been
12:51
waiting a long time to have a bite of
12:53
this y'all are going to have to wait I
12:56
can't wait till this really cools off
12:57
and we can have it on a sandwich
13:07
oh my gosh I mean I like this has been
13:09
hard to film because this looks so good
13:13
you know the the sausage really is a key
13:16
factor in this because it brings about a
13:18
lot of moisture that you're keeping in
13:20
there but I got two pups out here the
13:22
meat's a little spicy let's have some
13:24
mashed potatoes there's one Mage I want
13:27
to thank you for garden Camp you're
13:28
taking in the be's Place good job
13:31
buddy another big shout out and a thank
13:34
you to Chef's temp and hey y'all be sure
13:36
and take advantage of that discount code
13:38
down there and it's never too early to
13:40
start shopping for Christmas and you can
13:41
see Santa Claus bringing them he'll just
13:43
have a whole bunch of them and but we
13:45
thank y'all a whole lot from the bottom
13:47
of our hearts for tuning in we
13:48
appreciate it we never take it for
13:50
granted but it is with pride privilege
13:52
and honor that I TI my hat to all our
13:54
servicemen and women and all the
13:55
veterans that have kept that old flag of
13:57
flying over Camp get on in here quick
13:59
cuz I ain't going to wait for you long
14:00
I'm going to go get some bread make me a
14:02
meatloaf sandwich God bless you each and
14:04
every one and I'll see you down a
14:05
stuffed meatloaf
14:09
Trail I would like to scratch my nose
14:11
but I know it's got enough jalapeno on
14:13
it to set the world on fire never get a
14:16
bite so you're going to have
14:17
one and I want your honest opinion cuz
14:20
you make a really good meatloaf you do I
14:23
love the I love the cream cheese of
14:24
Chipotle that's like the star it is so
14:27
good it is
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