Jack’d Up Smoked Meatloaf

“Jack’d Up” Smoked Meatloaf is packed with Jack Daniels, making it extremely moist. It also features pepper jack cheese, which oozes from the middle, adding to its addictive quality. The meatloaf is topped with a spicy Jack Daniels sauce, enhancing its bold flavor. Subtle hints of wood smoke complete the dish, making this meatloaf a must-try.

Smoked Meatloaf

I love updating classic recipes with modern twists. I’m not a traditionalist in BBQ—Utah doesn’t have much BBQ tradition anyway! Still, I use classic BBQ techniques and wood smoke to add new flavors. For example, my meatloaf uses bold flavors to transform it into a unique smoked version that’s unlike any you’ve had before.

Ingredients for Smoked Meatloaf

Here’s what you’ll need to assemble to make this jack’d up smoked meatloaf.

• 2 pounds ground beef
• 1/2 cup panko bread crumbs
• 1/2 medium red onion
• 2 cloves minced garlic
• 2 eggs
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Jack Daniels whiskey
• 1 Tablespoon Hey Grill Hey Beef Rub
• 1/4 cup milk
• 6 ounces pepper jack cheese

This meatloaf also has a great sauce that cooks on top of the meat while it’s on the smoker. Here’s what you’ll need for the sauce:

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup Jack Daniels whiskey
• 2 teaspoons crushed red pepper flakes

How to Smoke a Meatloaf

This meatloaf is easy to make but needs about 4 hours in the smoker. Although waiting can be challenging, the delicious result is worth it. Here’s the method to smoke a meatloaf.

1. Turn on your favorite smoker and preheat it to 225 degrees F. Hickory and oak wood add great flavor to this recipe.0
2. Combine all meatloaf ingredients in a bowl and mix gently to avoid overmixing, which can make the meatloaf too tough.
3. Form half of the mixture into a loaf on a grill basket. Use a pan that lets smoke surround the meatloaf. I used a shallow grill basket with holes to let smoke circulate. You could also use a cooling or roasting rack. Then, place cheese on the first meat layer. Add the rest of the meatloaf on top of the cheese. Press the loaf to seal the cheese inside to prevent it from leaking out during smoking.
4. Combine all sauce ingredients in a bowl and mix well. Pour the sauce over the meatloaf to cover the top and sides evenly.
5. Smoke the meatloaf. Put it in the grill basket on the preheated grill grates. Close the lid and smoke for 4 hours or until the internal temperature reaches 165 degrees F.
6. Dig in! Take the meatloaf out of the smoker. Let it rest for at least 5 minutes before slicing. Be careful, as the cheese in the middle may ooze out when you cut it!

How Long to Smoke Meatloaf

Smoking this jack’d up meatloaf takes 4 hours. Other meatloaf types may cook faster, but the cheese layer and double meat stack make 4 hours ideal for this recipe.

Ensuring the meat reaches a safe consumption temperature is more important than watching the clock for this meatloaf. Pull the meatloaf off the smoker when it hits an internal temperature of 165 degrees F. Keep an internal meat thermometer handy to monitor the meat’s temperature while it smokes.

Jack'd Up Smoked Meatloaf

"Jack'd Up" Smoked Meatloaf is named for its heavy use of Jack. It's very moist from the Jack Daniels in the meat, addictive due to the pepper jack cheese in the middle, and bold from the spicy Jack Daniels sauce on top. Subtle wood smoke hints make this meatloaf truly worth trying.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6

Calories 652 kcal

Ingredients

  

• 2 pounds ground beef at least 85/15 fat content
• 1/2 cup panko bread crumbs
• 1/2 medium red onion grated
• 2 cloves garlic minced
• 2 eggs lightly beaten
• 2 Tablespoons Jack Daniels whiskey
• 2 Tablespoons Your favorite beef or steak seasoning
• 1 Tablespoon Worcestershire sauce
• 1/4 cup milk
• 6 oz pepper jack cheese cut into strips

Instructions

 

• Preheat your smoker to 225 degrees F using hickory or oak wood for a delicious meatloaf.
• Make the meat mixture. Add all the meatloaf ingredients to a large mixing bowl. Mix gently with your hands until just combined. Avoid overworking the meat to prevent the meatloaf from becoming tough and chewy.
• Assemble the meatloaf by spreading half of the mixture on the bottom of a grill basket. Add a layer of pepper jack cheese on top, leaving about an inch of meat exposed on all sides. Cover with the remaining meatloaf mixture. Press the edges together to seal it well. Make sure there are no exposed holes to prevent cheese from leaking out during cooking.
• Combine the sauce ingredients in a small bowl, add the sauce to the meatloaf, and let it run down the sides a bit.
• Smoke the meatloaf: place it on the smoker, close the lid, and let it smoke for 4 hours or until it reaches an internal temperature of 165 degrees F.
• Remove the meatloaf from the smoker, let it rest for a few minutes, then slice and serve. Enjoy.