Smoked Meatloaf and Pepperoni Poppers

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Chris_in_SoCal

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Feb 18, 2012
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SCV - So Cal
I bought a pack of Angus beef burger today but forgot to get buns. I thought why not make a meatloaf.

I fired up the smoker as I was getting things ready. Then I placed the meatloaf and poppers inside with a mix of Hickory and Mesquite.

When the meatloaf got to an IT of 85F I added on the sauce. The poppers were done first so I pulled them and patiently waited for the meatloaf to get to 160F. This was my best one by a mile.

2025_meatloaf_001.jpg


Hey where did some of the poppers go? In a few bellies. The pepperoni was a nice touch. It did make them a little spicier than the usual bacon.

I was careful to be very easy mixing the meat and not get it too dense.

2025_meatloaf_002.jpg


The sweet Jack Daniel's Honey BBQ is what made this so great.

Meatloaf:
2.25 Lb Angus burger
1 medium white onion chopped
2 Tablespoons Oregano
2 Tablespoons Basil
1 Tablespoon Garlic Powder
1 Tablespoon Salt
1 Tablespoon Pepper
2 Eggs
1/4 cup bread crumbs

Meatloaf Sauce:
1/2 Cup Ketchup
1/2 Cup Jack Daniel's Honey BBQ
4 Tablespoons Worcestershire
2 Tablespoons Honey

Popper mix:
1/2 pack cream cheese
1/4 cup Sharp Cheddar cheese finely chopped
1/8 cup cilantro finely chopped
Strips of pepperoni placed on top
 
That is a nice looking meatloaf! Thanks for the recipes on the meatloaf and the sauce.

I’d have to pass on the pepperoni. It gives me heartburn. The poppers look good though.
 
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Meatloaf and meatballs seem to be my nemesis.

I love them both smoked. Definitely in the top 5 (maybe 3) things done on the smoker.

But I can't get them right consistently. Always something off just a bit, with that rare homerun in the middle. I'm not good about measuring when it comes to BBQ and smoking. I think meatloaf needs to be treated more like baking. Measurements matter a little more than usual.

I just ground up 12lbs of brisket and I have 15lbs of butt waiting. I need to experiment some more, and FOLLOW THE DANG RECIPE.
 
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Meatloaf and meatballs seem to be my nemesis.

I love them both smoked. Definitely in the top 5 (maybe 3) things done on the smoker.

But I can't get them right consistently. Always something off just a bit, with that rare homerun in the middle. I'm not good about measuring when it comes to BBQ and smoking. I think meatloaf needs to be treated more like baking. Measurements matter a little more than usual.

I just ground up 12lbs of brisket and I have 15lbs of butt waiting. I need to experiment some more, and FOLLOW THE DANG RECIPE.
To tell the truth I only added the measurements after the smoke was done.

When you have done it so many times in life you do not need a measurement cup or a spoon to know the measurements for most things. It just comes naturally.

I added the measurements to help those that are starting out and are more in need of them. I am glad to do that and help others enjoy a great meal.
 
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Making me hungry and reminds me i need to do meatloaf soon!
We.love it too just don't do it often enough. Poppers look great too and i have yet to make them 😔

Keith
 
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Making me hungry and reminds me i need to do meatloaf soon!
We.love it too just don't do it often enough. Poppers look great too and i have yet to make them 😔

Keith

I make poppers almost every time I light up the smoker. I like making them this way. I use to leave them in one piece and wrap them in bacon but my local pizza place cuts them in half and sprinkles bacon bits on top.

I like that and have started making them this way now.
 
I’m going to try this on a Saturday. Did you smoke it directly on grates, or on a pan/matt?

What temp was the smoker set to?

I placed the loaf on a steel rack. I wanted it to be open to get the most amount of smoke. I started at 250F then increased it to 350F after I added the sauce.

2025_rack.jpg
 
Do you recall roughly how long it took to cook overall? I've got all day to do this, but would be nice to have a rough idea of when I can serve.
 
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