Smoked & Stuffed Meatloaf Recipe | BBQ by Biggs
Smoked & Stuffed Meatloaf: A Cheesy BBQ Delight
When you think of comfort food, meatloaf is one of those dishes that always takes you back — back to grandma’s kitchen, back to weeknight dinners with the family, and back to simpler times. At BBQ by Biggs, meatloaf isn't just food — it’s tradition.
This smoked and stuffed version brings together rich, smoky flavor and gooey melted cheese, all wrapped in a savory crust with a kick of Meat Church Holy Cow rub. Want to amp it up even more? Sprinkle on some BBQ by Biggs SPG Gold before it hits the smoker.
Ingredients
- 2 lbs ground beef (90/10 blend)
- ½ cup Progresso garlic & herb breadcrumbs
- 2 large eggs
- ¼ cup ketchup (Heinz or Hunt's preferred)
- 1–2 tbsp Meat Church Holy Cow rub
- 1 tbsp Worcestershire sauce (Lea & Perrins)
- 4 mozzarella string cheese sticks
- Optional: BBQ by Biggs SPG Gold for exterior seasoning
Instructions
- In a large bowl, combine ground beef, breadcrumbs, eggs, ketchup, Holy Cow rub, and Worcestershire sauce. Mix thoroughly.
- Flatten into a rectangle ~½ inch thick.
- Place 2 mozzarella sticks in the center, fold meat over, and repeat with the remaining 2 sticks. Shape into a loaf.
- Place on a grill tray or wire rack. Optionally season with BBQ by Biggs SPG Gold.
- Smoke at 250–265°F for 2.5 to 3 hours or until internal temp reaches 160°F.
- Mix ketchup, Worcestershire sauce, and BBQ sauce for the glaze. Apply during the final 30 minutes of smoking.
- Let rest for 10 minutes before slicing and serving.
Tip: This recipe works great on a pellet smoker or offset pit. Keep your temps steady and let that smoke do the work!
