BOOTLEG Chuckwagon Smoked Meatloaf Recipe

BOOTLEG Chuckwagon Smoked Meatloaf  BOOTLEG Chuckwagon Outlaw Smoked Meatloaf

BOOTLEG Chuckwagon smoked meatloaf seasoned with Outlaw Surf & Turf. We created a sweet heat glaze made from 8 ingredients, including Rum Runner 6 and Barrelhouse Blend. 

 Meatloaf Ingredients:

2 LB. 80/20 beef
1 LB. ground breakfast sausage
1 onion, chopped
1 red bell pepper, diced
2 jalapeno, chopped, seeds removed
4 cloves garlic, chopped
1/4 cup Outlaw Surf & Turf
1 egg
1/2 cup cream
1 cup crushed tortilla chips

Glaze Ingredients:

1 cup agave
1.5 tsp. Worcestershire sauce
3 TB. ketchup
1 TB. apple cider vinegar
1/2 tsp. Rum Runner 6
1/2 tsp. Barrelhouse Blend
1 tsp. Chipotle
1/4 tsp. salt


1. Mix glaze ingredients together and set aside.

2. Mix all meatloaf ingredients together.

3. Heat smoker to 260 degrees.

4. Cover 11 x 14 baking pan with parchment paper and evenly spread meatloaf mixture onto it. 

5. Put a light coat of the glaze over the meat.

6. Roll up meat like a jelly roll, keeping it as tight as possible. 

7. Put on smoker. 

8. Every 30 minutes, brush more glaze on the meatloaf until the temperature reaches 160 degrees (approx. 2 hours). 

9. Pull meatloaf from the smoker. Cover with tin foil to rest for 15 minutes.  

10. Pour rest of the glaze on and serve. 

BOOTLEG Outlaw Smoked Meatloaf  BOOTLEG Outlaw Smoked Meatloaf BOOTLEG Outlaw Smoked Meatloaf  BOOTLEG Outlaw Smoked Meatloaf  BOOTLEG Chuckwagon Smoked Meatloaf  BOOTLEG Outlaw Chuckwagon Smoked Meatloaf  BOOTLEG Outlaw Surf & Turf Smoked Meatloaf