Description
Jack’d Up Smoked Meatloaf is a smoky, flavorful twist on the classic comfort dish. Combining ground beef and pork with a blend of spices, vegetables, and pepper jack cheese, this meatloaf is slow-smoked to perfection at 250°F using hickory wood chips, resulting in a tender and juicy entrée with a delicious BBQ glaze and optional spicy toppings.
Ingredients
Scale
Meat and Cheese
- 2 pounds ground beef (80/20)
- 1/2 pound ground pork
- 1/2 cup shredded pepper jack cheese
- Additional shredded pepper jack or sliced jalapeños (optional topping)
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 3 cloves garlic, minced
Binding and Moisture
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
Seasonings and Sauces
- 1/4 cup Worcestershire sauce
- 1/2 cup BBQ sauce, plus more for glazing
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the smoker: Set your smoker to 250°F and prepare it with hickory or your favorite wood chips to impart a rich smoky flavor to the meatloaf.
- Mix meatloaf ingredients: In a large bowl, combine the ground beef, ground pork, finely chopped onion, green bell pepper, minced garlic, eggs, panko breadcrumbs, whole milk, Worcestershire sauce, BBQ sauce, and all seasonings (smoked paprika, black pepper, salt, chili powder, onion powder). Gently mix until just combined to avoid toughening the meat.
- Add cheese and shape loaf: Fold in the shredded pepper jack cheese to incorporate pockets of melty flavor. Shape the mixture into a loaf form on parchment paper or a wire rack for easy handling.
- Smoke the meatloaf: Place the shaped meatloaf into the smoker and cook for 2.5 to 3 hours, or until the internal temperature reaches 160°F, ensuring thorough cooking and safety.
- Glaze and add toppings: In the last 30 minutes of smoking, brush the top generously with additional BBQ sauce. Sprinkle extra shredded pepper jack cheese or add sliced jalapeños on top if you want an extra kick.
- Rest before serving: Once smoked, remove the meatloaf and let it rest for 10 to 15 minutes to allow juices to redistribute, making for moist and tender slices.
Notes
- For a spicier meatloaf, substitute hot pepper jack cheese and incorporate diced jalapeños into the meat mix.
- This meatloaf pairs wonderfully with classic sides like mashed potatoes or grilled corn.
- Leftovers are perfect for hearty sandwiches.
