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.
If you do not try this you are making a HUGE mistake, this is by far the BEST Meatloaf I’ve ever had, and my family, I’ve never heard so many mmmmm’s and oh my’s while there chewing, OUTSTANDING, my youngest son already want to know when i’m making it again and we’re not even done eating!
Thank you so much! It’s a family favorite here too!
This has been a family favorite for us! I hated meatloaf because growing up I had to eat it a couple times a month. There’s never any leftovers when I make this! I’m getting ready to whip this up for dinner tonight but I don’t have any ground beef. Think ground pork would be a reasonable substitute?
I’m sure the ground pork worked out good in this recipe!! You’ll have to let me know!!
I think that this turned out really good, the only thing that I did different was that I put a layer of meat down then a layer of pepper Jack with a drizzle of sauce then a layer of meat then another layer of pepper Jack with a drizzle of sauce then the rest of the meat and remaining sauce on top.
Is there anyway to thicken the sauce because I think it would be killer on pork ribs.
I love how you layered it, I’m sure that made it delicious!! If you would like to thicken the sauce, I would put it in a sauce pan and allow it to simmer until it is to a thickness you want.
First day off from work in a long while. My project for tomorrow is this meatloaf
Enjoy your day off and the meatloaf!!
In the Sentence “1 Tablespooon homemade steak rub”
Tablespooon has an extra “O”
Hey Jon, I am not seeing where that typo is. Did you see it on the recipe card?
I assume you could do this with ground turkey. Has anyone tried it and if so, any time/temp/recipe adjustments?
You can substitute the ground beef for ground turkey in this recipe and follow the same time and temperature instructions as the written recipe, still bringing it to an internal temperature of 165ºF.
I can’t seem to find the steak rub recipe.Can you repost it please
Here’s the link for the steak rub, https://heygrillhey.com/homemade-steak-rub/
We absolutely loved this recipe! I don’t think my husband will allow me to make meatloaf the old fashioned way ever again after making this one. He talked about it for days and keeps asking me when I am going to make it again. Would you happen to know the nutrition information on this recipe? I am starting the Keto diet and I really think this recipe would fit into my diet. I may have to find a substitute for the panko bread crumbs, but I don’t think that would be a factor.
I can’t seem to find the steak rub recipe.Can you repost it please
Here you go! https://heygrillhey.com/homemade-steak-rub/
I’m new to smoking things, but love the sound of this recipe. I’m making mine a little larger 3 1/2 lbs ground beef, adjusting other ingredients as needed. Lots of hungry mouths to feed. Would you still recommend 4 hours? And is it o.k if the thermometer probe is in the cheese mixture?
Thank you
I think 4 hours will still be enough time to cook this through. It is fine if the probe is in the center, you want the meatloaf to heat all the way through and get that cheese all melted.
Is there a place I can find nutritional information?
I’m sorry I don’t have that available. You can put the ingredients into a fitness app and it can calculate it for you.