“Hey ma, the meatloaf! We want it now!” This ain’t your mama’s meatloaf (no offense to her). Full of smoky flavor, not dry at all, and a great sticky, saucy crust. It also does the impossible: get kids to actually like meatloaf!

Meatloaf is one of those foods that elicits a visceral response when mentioned, mainly because of an experience people had with it as a kid. I mean, its name doesn’t exactly sound appetizing in and of itself, and if you think about it, the traditional method of cooking it don’t lend much success to the dish. Cooking a big hunk of meat in a loaf pan where the grease can’t escape, and in the oven where it can’t gain any extra flavor, isn’t exactly a recipe for success. To top it off, your mom probably…topped it off…with ketchup. Gross.

Let me introduce you to a much better version of meatloaf. In fact, my wife wasn’t at all intrigued by the idea when I told her I was making it, but she loved it. Likewise, we had some friends over that night and they all loved it too. Perhaps even more important, our kids loved it!

Instead of bread crumbs, I use Pork Panko, which is crushed pork rinds, to add extra flavor to the binder. I also combined ground beef with pork sausage and added in some diced apples for additional flavor and moistness. The smoke really makes the dish, and layering on your favorite BBQ sauce — which caramelizes in the smoker to form a great crust — instead of ketchup makes the edges the best bites of the whole thing.

For this, you’re going to want to smoke it at 275 or 300. I used my Big Green Egg set to indirect heat (with the plate setter in) and used pecan wood.

While your smoker is getting up to temperature, get your meat ready. First, mix together your ground beef and pork sausage so it’s well incorporated. You don’t want random big chunks of pork inside your meatloaf.

Next, dice up a few peppers, an onion, and an apple and mix those into your meat along with a few shakes of your favorite BBQ rub. Here’s where you can be creative and add your own flair to it. I used my pork rub, Down With the Swine, which will be ready for purchase this summer, but you can use a beef or steak rub too. Use a spicy one to add heat if you want.

Once that’s all mixed well, add an egg, a cup of Pork Panko, and a half cup of milk. These measurements are based on 4 pounds of meat, so if you use less meat, adjust accordingly. Mostly, you just want the whole hunk to bind together into a “loaf”.

Once you have it at the right consistency, place the whole hunk of meat onto a wire rack and use your hands to form it into a loaf that is relatively consistent thickness on all sides. This will help it cook more evenly.

Place the whole wire rack onto your smoker grate with a foil pan underneath to catch the drippings. Let it go for about an hour, then start mopping with BBQ sauce every 30 minutes. This also allows you to put your spin on it with the type of BBQ sauce you choose.

The heat and smoke will caramelize the sauce on the outside of your loaf and create a fantastic flavorful crust.

Once your meat reaches 160 degrees internal, it’s ready to eat. This should take about 4 hours, but of course, it’s done when it’s done. Since it’s just ground beef and pork, there’s no need to let it rest like you would with a brisket, steak, or pork butt. Just slice, dish up, and eat!

Note: Any products I endorse in my recipes are solely because I like them and believe in them. I am not paid or encouraged to endorse anything.