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Smoked (BBQ) Stuffed Meatloaf

Smoked Meatloaf - Stuffed with Cheese

A slowly smoked meatloaf, stuffed with mozzarella cheese and finished with a spicy Sriracha ketchup glaze.
Course Entree
Cuisine American, BBQ, Barbecue
Keyword bbq meatloaf, meatloaf, smoked stuffed meatloaf, stuffed meatloaf
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Cost $35.00


  • 1 lb ground beef
  • 1 lb ground chorizo sausage
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped onion (about 1/2 a medium onion)
  • 2 cloves garlic, finely diced
  • 1 tablespoon fresh thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chicken stock
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon Ultimate Dry Rub
  • 1 cup mozzarella cheese, shredded (you can also use gouda or cheddar)

Sriracha Ketchup

  • 1/2 cup ketchup
  • 1/4 cup Sriracha (can also sub BBQ sauce if you don't like the spice)


  • Preheat the smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Oak works great too.
  • In a large bowl combine the beef and chorizo sausage and set aside. 
  • In a large skillet set to medium heat, add olive oil and onions and cook for 5-8 minutes, until softened. Add the garlic and thyme and cook 1 additional minute. Remove from heat and add the tomato paste, Worcestershire, and chicken stock. Mix to combine. 
  • In the bowl with the meat mixture add the egg, breadcrumbs, dry rub, and onion/liquid mix. Mix, gently, using your hands, and separate into two equal parts. 
  • On a sheet pan covered with parchment paper add half the loaf and spread it into a rectangle shape about 1" thick. 
  • Place the cheese in the center (see photos above), leaving about 1" around all sides. Shape the other half of the meat mixture to the same size as the bottom layer, place it on top of the cheese, and seal all edges and sides. 
  • Place the loaf (on the sheet pan for ease) on the smoker and cook about 1 1/2 to 2 hours, until internal temperature is 150 F. 
  • Cover the loaf with the Sriracha Ketchup mixture and cover the smoker lid, and continue cooking until the internal temperature of the meat is 165 F (this could take an additional 20-30 minutes). 
  • Remove and let rest 5-10 minutes. And dig in! 

Sriracha Ketchup

  • Mix ketchup and Sriracha in a small bowl and stir to incorporate.


*For the Dry Rub we used.
*If you are sensitive to heat, taste test the Sriracha ketchup before placing it on the meatloaf. If it's too spicy for you add more ketchup (or even a tablespoon or two of brown sugar). Alternatively you can use BBQ sauce instead of Sriracha. 
*Exact cooking times will vary based on thickness of your meat and smokers. Always cook to temperature, not exact time. 
Consider more flavor with "The Blend". Add 1 cup of finely diced white button mushrooms (like the size and texture of ground beef) with diced onions and sauté until browned, and then follow the rest of the recipe. That easy. Simply adding the mushrooms elevates the flavor (plus nutrition!). White button mushrooms are the most popular variety in the US and are fat free, cholesterol free, and have added nutrients like vitamin D and B.