Go Back Email Link
–+ servings
Smoked Cowboy Meatloaf with barbecue glaze and crispy fried onions served with mashed potatoes and broccoli
Print Recipe
No ratings yet

Smoked Cowboy Meatloaf with Bourbon Sauce

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 Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Author: Jamie Sherman

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
QR Code linking back to recipe