Southwest-Style Meatloaf



We’ve been talking for sometime about wanting to do some meatloaf on the MAK. I searched through several recipes looking for something different, and came across a recipe for a Southwest-style meatloaf. I used that recipe as the foundation, and made a few changes of my own to come up with this recipe.

It had a little heat to it, and worked very well with the smoke flavor and BBQ sauce.


  • 1.5lbs ground beef
  • 1.5lbs ground turkey
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 ear of corn
  • 2 eggs (or egg beater equivalent)
  • 1 head garlic
  • 1 small white onion
  • 2 cups panko bread crumbs
  • 2 tablespoons olive oil
  • 1 jar of salsa (I used “Arriba” Southwestern style)
  • 2 teaspoons cumin powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon crushed red pepper
  • 1 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 1 cup BBQ sauce of choice (I used Big Bob Gibsons Red).
  • BBQ rub (I used Big Poppa Smokers “Money”).


  • Cut the bottom off the head of garlic, and cut the onion in half.
  • Smoke the garlic, onion, corn, and peppers at 275 until softened. The peppers can be cooked at a higher setting until char develops if desired.
  • Dice onion, peppers, and 6 cloves of garlic. Slice the corn off the cobb.
  • Combine all ingredients into a mixing bowl and mix by hand until well mixed
  • Put mixture into a greased loaf pan or if desired, form loaf without a pan (for maximum smoke penetration).
  • Sprinkle BBQ rub across the top of the loaf.
  • Cook in smoker at 350 degrees for approximately 45 – 50 minutes
  • Brush top of loaf with BBQ sauce
  • Continue cooking approximately 15 minutes, or until internal temperature in center is 160 degrees. Apply more BBQ sauce during this time if desired.
  • Remove from smoker and let rest 15-20 minutes before slicing/serving.

Lessons Learned/What I would do differently:

  • I will probably add a jalapeño next time for some additional heat.
  • I will probably use the whole jar of salsa next time for additional flavor and moisture in the meat mixture.
  • I will probably use a food processor to chop the peppers, onions, and garlic smaller. Smoked veggies are hard to chop finely.