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.
Have this in the smoker as I type this. I modified the recipe to my taste. Looks good so far. Thanks for the recipe.
Fantastic! Come back and let me know how you like it!
Recently made this meatloaf. It was delicious. You can taste the Whiskey. The sauce you put on the top is a must. It really needs to bake on the meatloaf. Uncooked sauce by itself is harsh. Some of my cheese oozed out the top, nexted time will take time to seal the top too.
Hello! I enjoyed cruising around your website/blog. Your recipe for Jacked Up Smoked Meatloaf caught my eye. I had all the ingredients except the Jack Daniels. Our friendly grocery store just down the block fixed me right up. I also didn’t have a smoker, so baked it in the oven. It turned out very yummy!! Thanks for sharing.
Awesome! I’m so glad you liked it!
I don’t have a smoker, can you reccomend an alternate way to cook this?
Cook it in your oven! Just follow the instructions for time and temp in your oven.
I have one on the smoker now. Not much of a Jack guy. I switched it out with some makers mark. Hopefully it turns out well.
I’m sure it’ll turn out great!
WOW!!!
Last night we had friends and family over for some BBQ… I should say Pellet Grill smoker.
I alway wanted to try you Meatloaf and thought the Mac and Cheese would go perfect with it. Oh, and the rub was also your recipe! The only thing I changed was I used Jack Daniels Honey instead.
WOW!
I have NEVER had Meatloaf like this!
Fantastic! From the cheese in the center to the glaze on the top. And the Mac and Cheese was over the top.
I bragged about your website last night!
You just make things so simple to follow.
THANK YOU!
THANK YOU!
THANK YOU!
You are now my new Grill Master!!
YES! Thank you so much! Way to nail it!
Any chance this could be made with a different cheese like aged cheddar? My kids just don’t tolerate any heat in their food but I’d still like to make it as close to recipe as possible.
Of course! Give it a try and let me know how it turns out!
We used cheddar and it was just as phenomenal.
Oh My Lanta! Put this on your must make list !This is fabulous meatloaf. My husband was trying to guess the ingredients while devouring it. More left over for him to take on the road. Poor man, must be awful to have a wife with a smoking addiction. Lol
I can’t wait for another meatloaf recipe for Susie.
Dang, that’s good! I forgot to add the sauce, I’m used to saucing then caramelizing under the broiler at the end. The top had a gorgeous smoke ring, not sure it would have it with sauce from the beginning.
I used up the last of the hamburger from “our cow”, which is pretty lean. I added some ground pork shoulder and some ground bacon to up the fat content.
Fantastic! That’s what I like to hear!
I have my meaty concoction in the smoker now on oak smoke. The only modification I made was I used smoked pepper jack cheese in mine. 😀
Cant wait to try it out when its done!
I’ll bet you nail it! Return and report!