Type what you have

Ingredients

• ✓ barbecue glaze
• worcestershire sauce
• ketchup
• mustard
• barbecue sauce
• bread crumb
• sausage
• ground beef
• black pepper
• garlic powder
• salt
• meatloaf seasoning mix
• malt vinegar
• soy sauce
• sriracha sauce
• parmesan cheese
• ketchup
• mustard
• barbecue sauce
• onion
• egg
• chunky salsa

Instructions

1. 1 Stir salsa, eggs, onion, ¼ cup barbecue sauce, ¼ cup mustard, ¼ cup ketchup, Parmesan cheese, Sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl; stir in beef and sausage until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
2. 2 Line a container with plastic wrap with several inches overhang; pack meatloaf mixture into the container. Refrigerate until set, 3 to 4 hours.
3. 3 Preheat a smoker to 250 degrees F (121 degrees C) and add wood chips according to manufacturer's directions.
4. 4 Line a wire rack with aluminum foil; place in an aluminum foil-lined cake pan. Lift meatloaf onto the prepared rack using the plastic wrap overhang; discard plastic wrap.
5. 5 Smoke meatloaf until no longer pink in the center, about 3 hours.
6. 6 Combine barbecue glaze, 2 tablespoons barbecue sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl; baste meatloaf with topping.
7. 7 Continue smoking until an instant-read thermometer inserted into center reads 185 degrees F (85 degrees C), 1 to 2 hours more.

By TUBB