Jack’d Up Smoked Meatloaf
On January 24, 2023 (Updated November 05, 2024)
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“Jack’d Up” Smoked Meatloaf gets its name from the insane amount of Jack going on inside. This smoked meatloaf is insanely moist from the Jack Daniels in the meat, ridiculously addictive from the pepper jack cheese oozing from the middle, and unbelievably bold from the spicy Jack Daniels sauce smothered on top. Add subtle hints of wood smoke to the mix and you’ve got a meatloaf well worth eating.
Smoked Meatloaf
I love taking these old-school classic recipes and giving them a modern twist. I’m not really a traditionalist when it comes to BBQ (I’m from Utah after all, there isn’t much tradition to cling to!). Despite this, I love using classic BBQ techniques and good old-fashioned wood smoke to create new layers of flavor in exciting and updated ways. Meatloaf is about as old school as it gets, but I think the bold flavors I’ve added into the mix create a smoked meatloaf as you’ve never had it before.
For this recipe, I use my Hey Grill Hey Beef Rub but you can substitute for any beef or steak seasoning of your choice if you don’t have a bottle of my Beef Rub on hand. You can also use equal parts salt, pepper, and garlic powder if you’re in a pinch.
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 isn’t too difficult to make, but it does require a bit of time in the smoker (around 4 hours). It can be hard to wait this long for this tasty meatloaf, but I guarantee it will be worth it. Here’s how to smoke a meatloaf.
- Preheat. Fire up your favorite smoker and preheat it to 225 degrees F. Hickory and oak are delicious with this recipe.
- Make the meatloaf. Combine all ingredients for the meatloaf in a bowl. Mix very gently, and take care not to overmix (your meatloaf will end up too tough if it is handled too much).
- Form the loaf. Form half the mixture into a loaf on a grill basket. For smoked meatloaf, you really need a pan that will allow the smoke to penetrate all sides. I smoked mine in a shallow grill basket with holes on the bottom so the smoke could circulate all around the meatloaf. You can also use a cooling or roasting rack. Next, add the cheese on top of the first layer of meat and then add the remaining meatloaf mixture on top of the cheese. Press and reform the loaf to seal the cheese inside (you don’t want the cheese seeping out on the smoker!).
- Sauce. Combine all ingredients for the sauce in a bowl and mix well. Pour it over the top of the meatloaf so the loaf has a nice, even layer of sauce all around the top and sides.
- Smoke. Place the meatloaf in the grill basket on the preheated grill grates. Close the lid, and smoke for 4 hours or until the internal temperature of the meatloaf reaches 165 degrees F.
- Dig in! Remove the meatloaf from the smoker. Rest for at least 5 minutes before slicing and serving. Watch out for melty cheese oozing out the middle of the loaf!
How Long to Smoke Meatloaf
It takes 4 hours to smoke this jack’d up smoked meatloaf. Other meatloaf varieties will likely take less time to fully cook, but with the added layer of cheese and the double meat stack, 4 hours is optimal for this recipe.
Slightly more important that watching the clock for this meatloaf is ensuring the meat reaches a safe temperature for consumption. This meatloaf can be pulled off the smoker when it reaches an internal temperature of 165 degrees F. Make sure you have an internal meat thermometer handy so you can track the temperature of the meat while it smokes.
More BBQ Meatloaf Recipes
If you loved this smoked meatloaf, but you’re looking for a few other more traditional recipes, check out these other favorites from the Hey Grill Hey site. Click on the links below to head straight to the recipe posts.
Smoked Meatloaf Recipe
Follow the video below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind-the-scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
This post was originally published in April 2017. We recently updated it with more information and helpful tips. The recipe remains the same.
Jack'd Up Smoked Meatloaf
Video
Ingredients
Meatloaf
- 2 pounds ground beef at least 85/15 fat content
- ½ cup panko bread crumbs
- ½ medium red onion grated
- 2 cloves garlic minced
- 2 eggs lightly beaten
- 2 Tablespoons Jack Daniels whiskey
- 2 Tablespoons Hey Grill Hey Beef Rub or your favorite beef or steak seasoning
- 1 Tablespoon Worcestershire sauce
- ¼ cup milk
- 6 oz pepper jack cheese cut into strips
Jack Daniels Meatloaf Sauce
- ½ cup ketchup
- ⅓ cup brown sugar
- ¼ cup Jack Daniels whiskey
- 2 teaspoons crushed red pepper flakes
Instructions
- Preheat. Preheat your smoker to 225 degrees F. This meatloaf is awesome with hickory or oak wood.
- Make the meat mixture. In a large mixing bowl, add all the ingredients for the meatloaf. Mix gently with your hands until just combined. Don't overwork the meat or your meatloaf will be tough and chewy.
- Assemble the meatloaf. Spread half of the meatloaf mixture on the bottom of a grill basket. Layer the pepper jack cheese on top of the meatloaf, leaving about an inch of meat on all sides. Top with the remaining meatloaf mixture and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.
- Add the sauce. In a small bowl. combine the ingredients for the sauce and then pour over the top of the meatloaf, letting it run down the sides a little bit.
- Smoke. Place the meatloaf on the smoker, close the lid, and smoke for 4 hours or until the internal temperature reads 165 degrees F.
- Enjoy. Remove the meatloaf from the smoker. Let the smoked meatloaf rest for a few minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This will be our go to recipe! My family loved it.
Loved this recipe! Try using 2/3 cup of finely crushed Nacho Cheese Doritos instead of panko crumbs. Been doing this for years when I discovered too late I was out of bread crumbs
Greetings from Saskatchewan, Canadia!I Haven’t had meatloaf since I was child, I was traumatized by my mother’s meatloaf. Decided to try this today since it was so nice outside for smoking. It was amazing! Loved the sauce eh!
Hey Susie,I’m thinking about using this recipe to use for manicotti stuffed (Shotgun) Shells. Have you done that before?What do you think?
We have a video about those coming out soon! Yeah, this would probably work great!
The dang best meatloaf I’ve ever had. The only thing I change is the steak spice. I have my own recipe it’s got ancho powder rather than cayenne. This is my favourite. I have a hard time firing up the old Oklahoma Joe without figuring how to get at least one of these on with whatever else I’m smoking. Thank you for all the great recipes
OMG. Thank you Susie! This is a fabulous recipe. I just made it for the first time. Followed the recipe exactly except that I froze the loaf and then put it right on the grates frozen. Took about 5 hours at 225 degrees and it was to die for!
Love this and have made it twice now. The wife says it’s better than her meatloaf!
The meatloaf recipe is great and the taste was awesome. The only issue I had was that it fell through the bbq rack and we couldn’t take it off in one piece. Any tips. I used a baking rack over a foil lined tray to catch the grease.
I’ve gotten into the habit of putting meatloaf on my smoker frozen. I line a pan with plastic wrap, freeze the loaf, then pop it out of the pan and peel the plastic wrap off before throwing it on the smoker. Slows the cook, increases the smoke flavor, and it holds together really good.
Great recipe! I made a mistake that turned into a bonus secret. I was too lazy to chop some Onion and some Green Pepper so popped them into my Nutri Bullet. I ended up with a mush. I mixed it into the meat then added some diced vegies for texture. It kicked up the flavor and the moisture quite bit. I plan on doing this from now on!
BEST. RECIPE. EVER! My buddy and I did this and it was not only the best meatloaf we’ve ever had, but one of the best dishes, period!