This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

This Smoked Cowboy Meatloaf with Bourbon Sauce takes classic comfort food straight to the smoker. A hearty blend of ground beef and pork is loaded with peppers, onions, smoked sun-dried tomatoes, jalapeños, and cheddar cheese, then slowly smoked until tender and juicy.

Smoked Cowboy Meatloaf slices with crispy fried onions, mashed potatoes, and broccoli

Pin this now to find it later

Pin It

What really puts this meatloaf over the top is the sweet and smoky bourbon glaze. Peach jam, BBQ sauce, bourbon, brown sugar, and Sriracha cook down into a sticky sauce that gets brushed over the meatloaf as it smokes. The result is a bold, smoky meatloaf with layers of sweet, savory, spicy, and tangy flavor in every bite.

Table of Contents

❤️ Why You’ll Love This Recipe

  • Big smoky flavor: Cooking the meatloaf at 300°F gives it plenty of time to pick up delicious smoke flavor.
  • Loaded with good stuff: Onion, bell pepper, jalapeño, smoked sun-dried tomatoes, and cheese make this anything but an ordinary meatloaf.
  • That bourbon sauce: Peach jam and bourbon create a sweet, sticky glaze that pairs perfectly with the smoky meat.
  • Easy enough for beginners: If you can mix and shape a meatloaf, you can make this smoked version.
  • Great for leftovers: Turn leftover meatloaf into sandwiches or crumble it over nachos.
  • Feeds a crowd: One meatloaf makes about 8 servings, making it a great choice for family dinners and casual get-togethers.

What is cowboy meatloaf?

Cowboy meatloaf is a hearty spin on traditional meatloaf with bold, Southwestern-inspired flavors. This version combines beef and pork with jalapeños, bell pepper, smoked sun-dried tomatoes, cheddar cheese, BBQ sauce, and plenty of seasonings.

Instead of baking it in the oven, the meatloaf cooks on a smoker. That slow cooking time gives the outside extra smoky flavor while the inside stays moist and tender.

The finishing touch is a homemade bourbon sauce made with peach jam, BBQ sauce, bourbon, brown sugar, and Sriracha. It’s sweet, tangy, smoky, and just spicy enough to keep things interesting.

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Ground beef and pork: Using both meats gives the meatloaf plenty of rich flavor and helps keep it juicy as it smokes.

Jalapeño peppers: Finely diced jalapeños give the meatloaf a little kick without overpowering everything else.

Smoked sun-dried tomatoes: These add concentrated tomato flavor with another layer of smokiness.

Cheddar cheese: Shredded cheese melts throughout the meatloaf and adds richness to every slice.

BBQ sauce: BBQ sauce goes directly into the meat mixture and is also used to build the bourbon glaze.

Peach jam: The sweet fruitiness works surprisingly well with BBQ sauce, bourbon, and smoky meat.

Bourbon: Bourbon adds warmth and depth to the glaze while balancing the sweetness of the peach jam and brown sugar.

Sriracha: A tablespoon adds a gentle kick and helps balance the sweetness of the sauce.

Ingredients for Smoked Cowboy Meatloaf arranged on a work surface
Ingredients for the sweet and spicy Smoked Cowboy Meatloaf glaze

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • Ground beef: Use your preferred blend, but avoid extremely lean beef for the juiciest meatloaf.
  • Ground pork: Ground sausage works well as a substitute.
  • Salt: Adjust to taste, especially if using salty BBQ sauce or sausage.
  • Garlic powder: Granulated garlic is the closest substitute.
  • Onion powder: No substitute is needed. It adds flavor throughout the meatloaf.
  • Paprika: Use smoked paprika for extra smoky flavor.
  • Black pepper: Adjust to taste.
  • Chili powder: Use your favorite blend or add cayenne for more heat.
  • Yellow onion: Red or another mild cooking onion works.
  • Yellow bell pepper: Substitute red, orange, or green bell pepper.
  • Smoked sun-dried tomatoes: Regular sun-dried tomatoes work, but provide less smoky flavor.
  • Jalapeños: Adjust to taste or substitute banana peppers for a milder option.
  • Cheddar cheese: Try smoked Gouda, Colby Jack, or mozzarella.
  • BBQ sauce: Homemade BBQ Sauce or store-bought works. Choose a sauce you enjoy since its flavor stands out.
  • Worcestershire sauce: There isn’t a good direct substitute for its savory, tangy flavor.
  • Breadcrumbs: Regular or seasoned breadcrumbs work. Adjust other seasonings if needed.
  • Eggs: These bind the meatloaf, so I don’t recommend omitting them.
  • Peach jam: Apricot preserves are the closest alternative.
  • Bourbon: This gives the sauce its signature flavor, so I don’t recommend substituting it without testing.
  • Brown sugar: Use light or dark brown sugar.
  • Water: No substitution is necessary.
  • Sriracha: Substitute a similar chili sauce or adjust to taste.
  • Crispy onions: They’re optional and can simply be omitted.

Variations

  • Make it spicier: Add red pepper flakes, cayenne pepper, extra jalapeños, or chopped banana peppers to the meat mixture.
  • Make it kid-friendly: Add bacon bits and small cubes of cheese throughout the meatloaf for cheesy pockets in each slice.
  • Make it deluxe: Mix chopped mushrooms into the meat mixture for extra savory flavor.
  • Change the cheese: Instead of mild cheddar, try smoked Gouda, Colby Jack, or mozzarella.
  • Use sausage: Replace the ground pork with ground sausage for another layer of seasoning and flavor.
  • Change the peppers: Yellow bell pepper works well, but red, orange, or green bell peppers can also be used.
Sliced Smoked Cowboy Meatloaf covered with sauce and served with mashed potatoes and broccoli

Tips for Best Results

  • Mix the meat thoroughly enough to distribute the ingredients, but avoid excessively working the mixture once everything has been added.
  • Shape the meatloaf evenly so it cooks as consistently as possible.
  • Remember that a thicker meatloaf can take longer to reach a safe internal temperature.
  • Use a meat thermometer rather than relying only on cooking time. The center needs to reach 165°F.
  • Keep the sauce used for glazing separate from the sauce you’ll serve at the table. This prevents the serving sauce from coming into contact with utensils used on partially cooked meat.
  • Don’t skip the second coating of bourbon sauce. Layering the glaze as the meatloaf smokes helps build that sticky, flavorful exterior.
  • Let the bourbon sauce simmer until it reaches the thickness you prefer.

FAQs

How do I know when smoked meatloaf is done?

Use an instant-read meat thermometer to check the center of the meatloaf. For this recipe, cook it until the internal temperature reaches 165°F.

How long does it take to smoke meatloaf at 300°F?

This recipe takes approximately 3 hours to cook. However, cooking time can vary depending on the thickness and shape of your meatloaf. Always use internal temperature rather than time alone to determine when it is finished.

Is Smoked Cowboy Meatloaf spicy?

It has some heat from the jalapeño peppers, chili powder, and Sriracha, but you can adjust the spice level. Use less jalapeño for a milder meatloaf, or add red pepper flakes, cayenne pepper, or additional peppers if you want more heat.

Can I use a different cheese?

Yes. Mild cheddar works well, but smoked Gouda, Colby Jack, and mozzarella are also good options.

Why should I reserve some bourbon sauce separately?

The meatloaf gets glazed before it is completely cooked. Setting aside sauce specifically for serving prevents your clean sauce from being contaminated by a brush or utensil that has touched partially cooked meat.

What can I do with leftover bourbon sauce?

Serve it alongside the sliced meatloaf or use it with other foods. It’s especially good with chicken wings or chicken tenders.

What can I make with leftover meatloaf?

Turn leftover slices into meatloaf sandwiches, or crumble the meatloaf over nachos. The smoky meat, melted cheese, peppers, and bourbon BBQ flavors make it especially good for repurposing.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for 3-4 days. Keep any leftover bourbon sauce in a separate covered container so you can add as much or as little as you’d like when reheating.

For the best results, refrigerate leftovers promptly after serving.

Quick Steps

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

  1. Preheat the smoker. Heat your smoker to 300°F and prepare a heat-proof tray with a rack and parchment paper.
  2. Combine the meats and seasonings. Mix the ground beef and pork, then work in the salt, garlic powder, onion powder, paprika, black pepper, and chili powder.
  3. Add the vegetables. Mix in the chopped onion, bell pepper, smoked sun-dried tomatoes, and jalapeños.
  4. Finish the meat mixture. Add the cheese, BBQ sauce, Worcestershire sauce, breadcrumbs, and eggs.
  5. Shape and smoke. Form the mixture into a meatloaf on the prepared rack and smoke for 45 minutes.
  6. Make the bourbon sauce. Simmer the peach jam, bourbon, BBQ sauce, brown sugar, water, and Sriracha until thickened.
  7. Glaze the meatloaf. Brush the meatloaf with sauce after the first 45 minutes. Smoke for another 45 minutes and glaze again.
  8. Finish smoking. Continue cooking until the center reaches 165°F.
  9. Serve. Add crispy onions, if desired, and serve with the reserved bourbon sauce.
Ground beef and pork in a mixing bowl surrounded by eggs, peppers, cheese, and sauces
Ground meat mixture topped with seasonings, chopped onions, and peppers
Ground meat mixture topped with shredded cheddar cheese
BBQ sauce and Worcestershire sauce added to the meatloaf mixture with cheese and vegetables
Ground meat mixture combined with chopped peppers, onions, cheese, sauces, and seasonings
Breadcrumbs added to the cowboy meatloaf mixture with two eggs ready to be mixed in
Fully combined raw cowboy meatloaf mixture with chopped peppers and onions in a glass bowl
Raw cowboy meatloaf shaped into a loaf on parchment paper before smoking
Shaped raw meatloaf on parchment paper next to the smoker.
Raw Smoked Cowboy Meatloaf on parchment paper inside the smoker
Peach bourbon BBQ sauce ingredients combined in a saucepan before simmering
Peach bourbon BBQ sauce being brushed over the meatloaf inside the smoker
Smoked meatloaf coated with glossy peach bourbon BBQ sauce after glazing
Glazed Smoked Cowboy Meatloaf resting on a round wooden serving board
Smoked Cowboy Meatloaf topped with crispy onions on a wooden serving board
Peach bourbon BBQ sauce being spooned over sliced smoked cowboy meatloaf

Make Ahead

You can do some of the prep ahead of time to make smoking day easier.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

The vegetables can be chopped in advance and refrigerated in airtight containers. You can also shred the cheese and measure the dry seasonings ahead of time.

The bourbon sauce can be prepared ahead and refrigerated. Reheat it gently before brushing it onto the meatloaf.

For food safety, keep the raw meat mixture properly refrigerated until you’re ready to cook it.

What to serve with Smoked Cowboy Meatloaf

This meatloaf begs for classic comfort-food sides. Creamy mashed potatoes are an easy choice because they’re perfect for catching any extra bourbon sauce on your plate. Or try my amped up Chipotle Cheddar Mashed Potatoes for a smoky twist.

Mac and cheese or cornbread can turn it into a seriously hearty dinner. For something lighter, try a simple salad, green beans, or roasted vegetables.

Fresh bread is another great option, especially if you want something for scooping up the extra sauce. Pasta salad also works well when you’re serving this meatloaf for a backyard gathering or cookout.

If You Enjoyed Smoked Cowboy Meatloaf with Bourbon Sauce

If you love the smoky flavor of this cowboy meatloaf, you’ll definitely want to try my Smoked Meatloaf. It’s another great way to take classic comfort food out to the smoker and give it an extra layer of flavor.

For another bold twist on a family favorite, try my BBQ Bacon Cheeseburger Meatloaf. It combines the flavors of a bacon cheeseburger with hearty meatloaf for an easy comfort-food dinner.

My Spicy Southwest Meatloaf is another great choice if the jalapeños and chili powder in this recipe are your kind of thing. It packs plenty of Southwestern-inspired flavor into a classic meatloaf.

You can’t go wrong serving smoked meatloaf with a big helping of Old Fashioned Potato Salad. The cool, creamy potato salad is a nice contrast to the smoky meatloaf and sweet bourbon sauce.

Another side that belongs on the plate is my Southern Baked Mac and Cheese. Creamy, cheesy mac and cheese paired with smoky BBQ meatloaf makes for serious comfort food.

For a classic Southern side, make a batch of Southern Cornbread. It’s perfect alongside the meatloaf and gives you something to soak up any extra peach bourbon sauce left on your plate.

And if you want something a little lighter on the side, try my Southern-Style Green Beans. They round out the meal without competing with all the bold flavors in the meatloaf.

Fork holding a bite of glazed smoked cowboy meatloaf with visible peppers and onions

📌 Save This Recipe

Save this Smoked Cowboy Meatloaf with Bourbon Sauce to your favorite Pinterest board so you can find it when you’re ready to fire up the smoker. It’s an especially good one to keep handy for weekends, game day, or anytime you’re craving serious comfort food.

Pin this now to find it later

Pin It
Smoked Cowboy Meatloaf with barbecue glaze and crispy fried onions served with mashed potatoes and broccoli
No ratings yet
Servings: 8 servings

Smoked Cowboy Meatloaf with Bourbon Sauce

By Jamie Sherman
This hearty smoked meatloaf combines beef, pork, peppers, cheese, and bold seasonings, then gets brushed with a sweet and smoky peach bourbon BBQ sauce as it cooks. It's juicy, flavorful comfort food with a cowboy-inspired kick.
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Save Pin Rate Print

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Equipment

Ingredients 

For the meatloaf

  • 2 pounds ground beef
  • 1 pound ground pork , or ground sausage
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • 1 cup yellow onion, chopped
  • ¾ cup yellow bell pepper, chopped
  • ¼ cup smoked sun-dried tomatoes, chopped
  • 1-2 tablespoons jalapeño peppers, finely diced
  • 1 cup mild cheddar cheese, shredded
  • 1 cup BBQ sauce
  • 2 tablespoons Worcestershire sauce
  • ¾ cup breadcrumbs
  • 2 large eggs

For the bourbon sauce

  • 1 cup peach jam
  • ½ cup BBQ sauce
  • ½ cup bourbon
  • ¼ cup brown sugar, packed
  • ¼ cup water
  • 1 tablespoon Sriracha sauce

For the topping

  • crispy onions, optional, for topping

Instructions 

  • Preheat the smoker to 300°F.
  • Place a wire rack over a quarter sheet pan or large heat-proof tray. Line the rack with parchment paper and set aside.
  • Add the ground beef and ground pork to a large mixing bowl. Mix well.
    2 pounds ground beef, 1 pound ground pork
  • Add the salt, garlic powder, onion powder, paprika, black pepper, and chili powder. Mix until the seasonings are evenly incorporated.
    1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon ground black pepper, ½ teaspoon chili powder
  • Add the onion, bell pepper, smoked sun-dried tomatoes, and jalapeño peppers. Mix until combined.
    1 cup yellow onion, ¾ cup yellow bell pepper, ¼ cup smoked sun-dried tomatoes, 1-2 tablespoons jalapeño peppers
  • Add the shredded cheese and mix.
    1 cup mild cheddar cheese
  • Add the BBQ sauce and Worcestershire sauce. Mix well.
    1 cup BBQ sauce, 2 tablespoons Worcestershire sauce
  • Mix in the breadcrumbs.
    ¾ cup breadcrumbs
  • Add the eggs one at a time, mixing well after each addition.
    2 large eggs
  • Shape the meat mixture into a loaf on the prepared rack.
  • Smoke for 45 minutes.
  • Meanwhile, prepare the bourbon sauce. Add the peach jam, BBQ sauce, bourbon, brown sugar, water, and Sriracha to a saucepan.
    1 cup peach jam, ½ cup BBQ sauce, ½ cup bourbon, ¼ cup brown sugar, ¼ cup water, 1 tablespoon Sriracha sauce
  • Whisk over medium-high heat and bring the mixture to a boil.
  • Reduce to a simmer and cook for about 10 minutes, stirring occasionally, or until thickened to your liking.
  • Reserve about 1 cup of sauce separately for glazing the partially cooked meatloaf. Keep the remaining sauce separate for serving.
  • After the meatloaf has smoked for 45 minutes, brush it with bourbon sauce.
  • Smoke for another 45 minutes, then brush it with bourbon sauce again.
  • Continue smoking until the center reaches an internal temperature of 165°F, approximately another 90 minutes.
  • Sprinkle with crispy onions, if desired.
    crispy onions
  • Slice and serve with the reserved bourbon sauce.

Notes

🥡 Storage

  • Allow leftover Smoked Cowboy Meatloaf to cool completely before storing. Place slices in an airtight container and refrigerate for up to 3-4 days.
  • Store any extra bourbon sauce separately so you can add it when reheating.

♨️ Reheating

  • For the best results, place meatloaf slices in a baking dish, spoon a little bourbon sauce over the top, cover with foil, and reheat at 325°F until warmed through.
  • Individual slices can also be reheated in the microwave. Cover loosely and heat in short intervals until hot. Adding a little extra sauce before reheating helps keep the meatloaf moist.

❄️ Freezing

  • This meatloaf freezes well. Allow it to cool completely, then wrap the whole meatloaf or individual slices tightly in plastic wrap followed by foil, or place them in a freezer-safe container. Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating. For easier meals later, I recommend freezing individual slices so you can thaw only what you need.
  • The bourbon sauce can also be frozen separately in a freezer-safe container.

💡 Tips for Best Results

  • Don’t overmix the meat mixture. Mix just until everything is evenly combined so the finished meatloaf stays tender.
  • Shape the loaf with an even thickness so it cooks as evenly as possible.
  • Keep the smoker at a steady 300°F while the meatloaf cooks.
  • Use an instant-read thermometer rather than relying only on cooking time. The meatloaf is done when the center reaches 160°F.
  • Brush the bourbon sauce over the meatloaf as directed so it has time to become sticky and flavorful.
  • Let the finished meatloaf rest for 10-15 minutes before slicing. This helps the juices redistribute and makes cleaner slices.
  • Add the crispy onions shortly before serving so they stay crunchy.

🍳 Alternate Cooking Methods

Oven: Shape the meatloaf as directed and place it on a parchment-lined baking sheet or in a baking dish. Bake at 350°F for approximately 60-75 minutes, or until the center reaches 160°F. Brush with bourbon sauce during the last 20-30 minutes of cooking. Add another coating during the final 5-10 minutes for an extra-sticky glaze.
Slow cooker: Shape the meatloaf to fit inside the slow cooker. For easy removal, place it on a parchment or foil sling. Cook on LOW for approximately 5-6 hours or HIGH for 3-4 hours, until the center reaches 160°F.
Brush the meatloaf with bourbon sauce during the final 30-60 minutes. The slow cooker won’t caramelize the glaze as well as the smoker or oven. For a stickier finish, carefully transfer the cooked meatloaf to a baking sheet, brush with additional sauce, and place it briefly under the broiler.
The oven and slow cooker versions won’t have the same wood-smoked flavor as the original. If desired, you can use a smoky BBQ sauce to bring some of that flavor back.

♻️ Leftovers

Leftover meatloaf is great beyond simply reheating a slice. Try it:
  • In a toasted meatloaf sandwich with extra bourbon sauce
  • Crumbled into a grilled cheese sandwich
  • Chopped and added to a breakfast hash with potatoes and eggs
  • Crumbled over baked potatoes with cheese
  • Chopped and tucked into quesadillas
  • Served on slider buns with extra sauce and crispy onions

📝 Notes

  • Ground sausage can be used in place of the ground pork for additional seasoning and flavor.
  • Adjust the jalapeño according to how much heat you prefer.
  • The crispy onions are optional, but add a nice crunchy contrast to the tender meatloaf.
  • Bourbon flavor varies by brand, so use one you enjoy. You don’t need an expensive bourbon for the sauce.
  • Because meatloaf thickness, smoker temperatures, ovens, and slow cookers vary, use the internal temperature rather than the suggested cooking time to determine doneness.
  • For the smoker version, different wood varieties will change the final flavor. Hickory or oak would complement the beef, pork, BBQ sauce, and bourbon particularly well.

Nutrition

Calories: 852kcal, Carbohydrates: 72g, Protein: 37g, Fat: 42g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 182mg, Sodium: 1257mg, Potassium: 918mg, Fiber: 3g, Sugar: 49g, Vitamin A: 579IU, Vitamin C: 37mg, Calcium: 204mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

🍽️ Other Recipes You May Enjoy

If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.