Description
This Jack’d Up Smoked Meatloaf recipe takes the classic comfort food to a whole new level with a blend of beef and pork, savory seasonings, and a spicy, cheesy kick. Infused with smoky flavor from the grill and glazed with a sweet barbecue sauce, it’s a must-try for meatloaf lovers.
Ingredients
Scale
Meatloaf:
- 2 pounds ground beef (80/20)
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 2 large eggs
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup shredded pepper jack cheese
- 1/4 cup barbecue sauce (for glazing)
- Optional: 1/4 cup Jack Daniel’s whiskey (for added flavor in glaze or mix)
Instructions
- Preheat the Smoker: Preheat your smoker to 250°F using hickory or mesquite wood for a bold flavor.
- Prepare the Meat Mixture: In a large bowl, mix breadcrumbs and milk to form a panade. Add beef, pork, eggs, onion, garlic, ketchup, Worcestershire sauce, mustard, salt, pepper, smoked paprika, cayenne, and pepper jack cheese. Gently mix by hand until just combined.
- Shape and Smoke: Shape the meat mixture into a loaf on foil or a baking tray. Smoke for 2.5 to 3 hours until the internal temperature reaches 160°F.
- Glaze and Rest: During the last 30 minutes, brush the top with barbecue sauce. Let the meatloaf rest for 10–15 minutes before slicing and serving.
Notes
- You can substitute the whiskey with beef broth or omit it entirely.
- For extra texture, top the meatloaf with fried onions after glazing.
- Leftovers make excellent sandwiches the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 7g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
