Smoked Beef & Pork Meatloaf Muffins — Savory BBQ Twist

This smoked beef and pork meatloaf is one of the most flavorful and moist smoked meatloaves you’ll ever try.

Made with ground chuck and spicy ground pork sausage, sautéed vegetables, fresh herbs, and a simple rub and barbecue sauce, this recipe delivers an unbeatable smoked meatloaf. The directions below form muffin-size loaves for quick, even cooking, but you can shape a single large loaf if you prefer.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Smoker Temp: 225°F
• Internal Finish Temp: 160°F
• Recommended Wood: Maple

• 2 tbsp butter
• ½ cup green onions, chopped (white ends and greens)
• 1 carrot, grated or finely chopped (or 4 baby carrots)
• 4 garlic cloves, minced
• ¾ onion, finely chopped
• ¾ cup celery, chopped
• 1/3 cup barbecue sauce
• 1.5 lbs ground chuck (80/20)
• ¾ lb hot ground breakfast sausage (Jimmy Dean, Potter, etc.)
• 2 tbsp seasoning rub
• 2 large eggs, lightly beaten
• 1 cup breadcrumbs
• 1/3 cup parsley leaves, chopped
• Large muffin pan (for jumbo muffin cups)

Cook the vegetables before adding them to the meatloaf so they become tender during the relatively short smoking time.

In a large skillet over medium heat, melt the butter. Add the green onions, celery, grated carrot, chopped onion, and minced garlic. Sauté, stirring occasionally, for about 4–6 minutes until the vegetables begin to soften.

When the carrots are slightly tender (grated carrots soften quickly), stir in the 1/3 cup barbecue sauce and mix well. If the carrots need more time, cover the pan for a couple of minutes to help them soften faster.

Remove the vegetable mixture from the heat and let it cool for 10–15 minutes. It should be at room temperature or cooler before you add it to the meat so it doesn’t start to cook the meat mixture.

In a large bowl, combine the ground chuck and hot breakfast sausage. Add the lightly beaten eggs, breadcrumbs, chopped parsley, seasoning rub, and the cooled sautéed vegetables. Mix gently until the ingredients are evenly distributed—don’t overwork the meat to keep the loaf tender.

Shape the mixture into a single loaf on a cutting board, then divide as directed below for muffin-shaped loaves.

Divide the meat mixture into six even portions and press each portion into a large-size muffin pan well, flattening the tops so they hold their shape.

Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling firms the muffins and helps them keep their shape while smoking.

After chilling, remove the muffins from the pan and arrange them on a rack or a cookie sheet. If any pieces stick, slide a butter knife around the edges to loosen them. Lining each cavity with foil or wax paper before pressing in the meat can make removal easier next time.

Preheat your smoker for indirect cooking at about 225°F. This works with electric, charcoal, gas, or wood smokers. If your smoker has a water pan, use it to help stabilize temperature and humidity.

Place the meatloaf muffins directly on the smoker grate or on a rack for easy handling. Maintain a steady 225°F and allow smoke to flavor the meat. Keep smoke going at least the first hour; for a stronger smoke profile, continue smoking for the entire cook time.

About 30 minutes before the muffins finish—when the internal temperature reaches roughly 150°F—brush the tops and sides with additional barbecue sauce. Continue cooking until the internal temperature reaches 160°F in the center.

Using a fast, reliable instant-read thermometer is recommended to check internal temperature quickly and accurately.

When the meatloaf muffins reach 160°F, remove them from the smoker and serve immediately. They pair well with mashed potatoes, corn, or mixed vegetables.

1. For meatloaf sandwiches, form the mixture as a single large loaf instead of muffins so you can slice it for sandwiches.
2. Swap the hot sausage for Italian, sage, or maple sausage to vary the flavor profile.
3. Meatloaf freezes well. Make extra loaves, slice them after cooking, and freeze slices in sandwich bags for quick reheating and sandwiches.

Smoked Beef And Pork Meatloaf Muffins

This smoked beef and pork meatloaf is rich, juicy, and full of smoke flavor—perfect for weeknight dinners or meal prep.

Prep Time30 mins

Cook Time2 hrs

Total Time2 hrs 30 mins

Servings: 6

Ingredients

• 2 tbsp butter
• ½ cup green onions, chopped (ends and greens)
• 1 carrot, grated or chopped (or 4 baby carrots)
• 4 garlic cloves, minced
• ¾ onion, chopped fine
• ¾ cup celery, chopped
• 1/3 cup barbecue sauce
• 1.5 lbs ground chuck (80/20)
• ¾ lb hot ground sausage (Jimmy Dean, Potter, etc.)
• 2 tbsp seasoning rub
• 2 large eggs, lightly beaten
• 1 cup breadcrumbs
• 1/3 cup chopped parsley leaves
• Large-size muffin pan

Instructions

Saute the Vegetables

1. Melt 2 tbsp butter in a large skillet over medium heat.
2. Add green onions, celery, carrot, onion, and garlic; cook 4–6 minutes until slightly tender.
3. Stir in 1/3 cup barbecue sauce and mix with the vegetables. Cover briefly if needed to soften carrots.
4. Let the vegetable mixture cool 10–15 minutes before adding to the meat.

Mix the Meatloaf Together

1. Combine ground chuck and ground sausage in a large bowl.
2. Add eggs, breadcrumbs, parsley, rub, and cooled vegetables. Mix until combined without overworking.
3. Form into a loaf and divide as desired.

Form Muffins and Refrigerate

1. Divide the meat into six equal portions and press into a large muffin pan, flattening the tops.
2. Cover and refrigerate at least 2 hours or overnight to firm.

Remove from Pan

1. Loosen the muffins with a butter knife if needed and transfer to a rack or cookie sheet.

Setup the Smoker

1. Preheat smoker for indirect cooking at about 225°F. Use a water pan if available.

Smoke the Meatloaf

1. Place muffins on the smoker grate or on a rack. Maintain 225°F and smoke for the duration for best flavor.
2. About 30 minutes before done (around 150°F internal), brush with barbecue sauce. Continue until the center reaches 160°F.

Serve

1. Serve immediately with mashed potatoes, corn, or mixed vegetables.