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No Brainer Meatloaf


Meat loaf is one of those things that everyone had growing up, but this new take on the traditional will blow your mind!

This is my recipe for Meatloaf, but don’t let it brain wash you-Brain storm it out and truly make it your own by add whatever ingredients you like.

For this recipe, I helped the meatloaf keep its shape by using a mold and refrigerating overnight. You can find the mold I used HERE.


  • 2lb ground beef
  • 1 pound sausage
  • 1 C breadcrumbs
  • 1 C milk
  • 1 T Tomato Paste
  • 1 cup El Chupacabra Rub, divided (Grab yours here)
  • 1 tablespoon Worcestershire sauce
  • 2 eggs, beaten
  • ½ cup bbq sauce
  • Nonstick Cooking spray


1. The night before you want to cook, begin prepping the meat loaf. In a small bowl, combine milk and breadcrumbs to form a thick paste. Leave 5 minutes to allow bread crumbs to absorb milk and swell.

2. In a large bowl, combine ground beef, sausage, breadcrumbs, tomato paste, ½ cup El Chupacabra rub and Worcestershire sauce and beaten eggs. Mix lightly until well combined. Work quickly to avoid overworking the mixture.

3. To shape your brain, liberally spray the inside of your mold with non stick cooking spray before filling with your meat mixture a handful at a time. Use your fingers to press the meat into the mold shape, working out any trapped air.

4. Refrigerate overnight to help the meat firm up and maintain shape while cooking.

5. The next day, pre heat a smoker to 250 F and add your favorite smoking wood.

6. Carefully remove the meatloaf from the mold by tapping it with the end of a wooden spoon. Place onto a foil tray.

7. Using the remaining El Chupacabra mix, liberally coat the meatloaf before placing it onto the smoker.

8. Smoke meatloaf until it reaches an internal temperature of 165f, about 3-4 hours. Because the meatloaf is fairly large, use an internal temperature probe to make sure the meat is cooked all the way through.

9. About ten minutes before you remove the meatloaf from the smoker, gently brush the full exterior with your favorite BBQ sauce.

10. Remove from the smoker and allow to rest for 20 minutes before slicing and serving!


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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.