If your a Like a bit of spice and the flavor of Blue Cheese, you will enjoy this meatloaf recipe. It's loaded with flavor!

First things first. Get your cooker pre-heating to 230 - 240 degrees.

Dice one large sweet onion and chop 2 cloves fresh garlic. In a large sauce pan melt 1/2 stick butter over medium high heat. Add the diced onions and sauté until the onions begin to brown a little. Stir in the two cloves chopped garlic and continue to sauté  until the onions caramelize. Be careful not to burn the garlic. I tend to add the garlic about 3/4 the way through cooking the onions. Once done remove from heat and let cool.

Next chop 1/4 cup of sliced Jalapeno peppers from the jar. Set these aside for later.

Now we will work on the wet mixture for the meatloaf. In a medium mixing bowl combine the following.

3 Eggs
1/2 Cup Franks Original Red Hot Sauce
1/4 Cup Lighthouse Blue Cheese Dressing
1 Tsp. Sea Salt
2 Tsp. Coarse Ground Black Pepper

Thoroughly mix the ingredients with a whisk or fork. In a large mixing bowl add 3 lbs. 80/20 ground beef and 1 lbs. Jeneo Hot Turkey Sausage. The sausage will add some nice flavor to the meatloaf. Using your hand quickly mix in the turkey and poke a bunch of holes into the meat.

Pour in the liquid mixture spreading it evenly over the meat. Add in the onions and Jalapeno's. Using your hands, thoroughly mix everything into the meat. It will be very moist at first but the longer you mix the firmer the meat will become. Next add the Blue Cheese crumbles and thoroughly mix them into the meat.

Once the meat has been mixed place it into the fridge and let it sit for at least one hour. This lets all the flavors meld together and get happy.

In a small mixing bowl combine 1/2 stick melted butter and 1/2 cup Franks Original Red Hot Sauce. Thoroughly mix this all together and then let stand at room temp. As the butter cools it will thicken up a little to make a nice Buffalo sauce for mopping.

Once the meat has rested in the fridge for an hour, it's time to get ready to form the Meatloaf. This is a great time to pre-heat your cooker to 230 - 240 degrees. If you are cooking on a conventional wood pit then start your pre-heating process when you put the meat in the fridge to rest.

Place the meat on a greased baking sheet and form it into the shape of a meatloaf. Once formed, sprinkle on some sea salt and coarse ground black pepper. The amount you put on is entirely up to you. I put a liberal coating on mine.

Transfer the meatloaf to a greased smoking rack. Next mop the top and sides of the meatloaf with a liberal coating of the Buffalo Sauce.

Once your cooker reaches 230 - 240 degrees place the meatloaf in the center of the cooker. The target internal  temperature is 160 degrees F. In this cook I'm cooking on the Yoder YS640 burning Green Mountain Southern Pecan pellets.

When the internal meat temp reaches 135 degrees mop the meatloaf with the Buffalo sauce and continue cooking.

Once the meatloaf reaches 160 degrees internal temp remove it from your cooker. Cover with foil and let stand 15 minutes. Slice and serve your Buffalo Blue Cheese Meatloaf!

This is a very easy recipe to make and requires little preparation time.

Enjoy the meatloaf!