Smoked Pork and Beef Meatloaf with Bacon Jam

Meatloaf cops a bad rap sometimes, this smoked pork and beef meatloaf recipe should change things. Too many people grew up with a dry, brick-like slab that belonged more in a doorstop factory than on a dinner plate. But here’s the thing: when you take a pork and beef mince base, fold in apple, herbs, and smoke it low and slow, meatloaf suddenly becomes BBQ gold. Add bacon jam over the top? Now we’re talking.

This isn’t a quick weeknight stir-fry. It’s a proper feed. A centerpiece. Something you slice up, drop on a plate with mash and greens, and watch people go quiet after their first bite. That’s when you know it’s good.

Why smoke a meatloaf?

Smoking transforms meatloaf from comfort food into something that makes your mates ask for seconds before they’ve finished their first serve. The fat from the pork keeps it juicy, the beef brings backbone, and the apple sneaks in sweetness and moisture. Oats and egg hold it all together, while sage and parsley cut through with freshness.

The smoke clings to the outside, giving you a bark that’s almost like biting into BBQ brisket. Pair that with the sticky, smoky-sweet bacon jam on top, and you’ve got layers of flavour that just keep rolling.

Ingredients

For the Meatloaf:

• 1kg pork and beef mince (50/50 blend works best)
• 50g (½ cup) panko breadcrumbs
• 1 egg, lightly whisked
• 1 small green apple, cored and coarsely grated
• 3 garlic cloves, crushed
• ¼ cup chopped fresh parsley
• 1 tbsp chopped fresh sage
• 2 tbsp Worcestershire sauce
• Salt and cracked black pepper

For Serving:

• Mashed potato (butter-heavy is best)
• Fresh sage leaves
• Extra bacon jam (see recipe here)

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Method

Step 1: Fire up the smoker

Set your smoker to 180°C (350°F) using Heatbeads briquettes or lump charcoal. Throw in a chunk of applewood or hickory for that subtle, sweet smoke. Line a tray with baking paper or foil for easier clean-up.

Step 2: Mix the meatloaf

In a big bowl, combine the pork and beef mince, breadcrumbs, egg, grated apple, garlic, parsley, sage, Worcestershire, and a good hit of salt and pepper. Don’t overwork it, mix with your hands until it just comes together. That keeps the loaf tender.

Step 3: Shape it

Form the mix into a neat log, roughly 10 x 30cm. Place it on the lined tray or directly onto a grill pan. Keep the shape tight so it cooks evenly.

Step 4: Smoke it

Slide the tray into the smoker. Cook for about 50 minutes, or until the internal temp hits 68–70°C (155–160°F). You want it just cooked through but still juicy.

Step 5: Bacon jam glaze

Ten minutes before it’s done, spoon bacon jam over the top and brush the sides with a bit more. This caramelises beautifully under the smoke and gives you a sticky, glossy finish.

Step 6: Rest and serve

Pull the loaf out, tent with foil, and rest for 10 minutes. Slice thick, serve over mashed potato, spoon over extra bacon jam, and scatter with fresh sage leaves. Comfort food, BBQ-style.

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Tips for perfect smoked meatloaf

• Don’t skip the apple. It adds moisture and a gentle sweetness that keeps the loaf from drying out.
• Use a thermometer. Guessing is how meatloaf turns into sawdust. Pull it at 68–70°C and you’re golden.
• Rest it. Meatloaf slices cleaner and stays juicier if it sits for 10 minutes after smoking.
• Make extra bacon jam. Trust me. It goes on burgers, steak, toasties. You’ll wish you had a jar in the fridge at all times.

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What to serve with smoked Pork and Beef meatloaf

You can’t go wrong with buttery mash and greens, but this loaf also plays nice with BBQ sides like mac and cheese, slaw, or roasted veggies. Leftovers (if you’re lucky enough to have them) make ridiculous sandwiches the next day.

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Final thoughts

This smoked pork and beef meatloaf is proof that meatloaf doesn’t have to be boring. It’s smoky, juicy, a little sweet from the apple, and loaded with savoury depth thanks to bacon jam. If you’ve ever been on the fence about meatloaf, give this BBQ version a crack. One slice in, and you’ll never look at the “old school” kind the same way again.