Faith & Fire Smoked Meatloaf

Ingredients

• 3 lbs ground beef (80/20)
• 1 lb ground pork
• 1 small onion, finely diced (sauté 3–4 min, let cool)
• 1 bell pepper, finely diced (sauté with onion)
• 4–5 cloves garlic, minced
• 1½ cups breadcrumbs
• 3 eggs
• ¾ cup milk
• 2½–3 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1½ tsp salt
• 1–1½ tsp black pepper
• 1½ tsp smoked paprika
• 1 tsp chili powder
• ½–1 tsp cayenne (optional)

• 1 cup ketchup
• 1 tbsp yellow mustard
• 1–2 tsp Dijon mustard
• 3 tbsp brown sugar
• 1–2 tsp apple cider vinegar
• 1½ tsp Worcestershire sauce
• Hot sauce to taste

Instructions

1. Preheat smoker to 225–250°F.
2. Sauté onion and bell pepper 3–4 minutes until softened. Let cool completely before adding to meat mixture.
3. In a large bowl, gently combine ground beef, ground pork, sautéed veggies, garlic, breadcrumbs, eggs, milk, Worcestershire, Dijon, salt, pepper, smoked paprika, chili powder, and cayenne. Do not overwork — mix just until combined.
4. Form into 12–14 semi-spherical mini loaves, roughly 3–4 oz each. The rounded shape lets smoke hit from all angles — that's the move.
5. Place loaves directly on smoker grates. Close the lid and let them ride.
6. When internal temp reaches ~140°F, brush generously with your chosen glaze (Signature Glaze or Steadfast Bourbon BBQ Sauce).
7. Continue smoking until internal temp reaches 160°F and glaze is set and tacky.
8. Rest 10–15 minutes before serving. Optional upgrade: add diced jalapeños or cheddar inside the mixture before forming loaves.