INGREDIENTS
-
4 1/2 lbs. ground meat
-
2-3 eggs
-
2 packets of McCormick Meatloaf Seasoning
-
1 box Stove Top Stuffing for Pork (a flavorful alternative to breadcrumbs
-
1 (15oz) can of corn
-
1 (6.5oz) can sliced black olives
-
1 diced onion
-
1/2-3/4 diced green bell pepper
-
1 (15oz) can of tomato sauce
-
Hickory or Pecan wood chips (we prefer Hickory for a bold smoke flavor)
DIRECTIONS
In a large bowl, combine all ingredients except the tomato sauce. Mix by hand until everything is evenly blended. (Avoid using an electric mixer, it can overwork the meat.)
Divide the mixture evenly between five small bread pans. These smaller loaves cook faster and are perfect for freezing leftovers.
For each pan, use about half of the mixture to form the base layer, keeping the sides slightly higher to create a shallow groove down the center.
Add a thin layer of tomato sauce in the groove, then top with the remaining meat mixture, pressing gently to form the top layer. Finish with another layer of tomato sauce on top.
If using a single large pan instead, layer half the meat, then the tomato sauce, then the remaining meat, and top with tomato sauce again.
Place the meatloaf pans on the top rack of your smoker.
Add your wood chips to the woodbox — Hickory adds bold flavor, but it also pairs well with Pecan.
Close the smoker door and set the temperature to 225°F.
Smoke the meatloaf for 1–2 hours, until fully cooked and lightly browned on top.
Remove from the smoker and let rest for 10–15 minutes before serving.
