Meatloaf has come a long way since its humble beginnings, and this Jack’d Up Smoked Meatloaf proves it. Infused with Jack Daniels whiskey, loaded with pepper jack cheese, kissed by hardwood smoke, and finished with a sticky, spicy glaze—this isn’t your grandma’s meatloaf. It’s meatloaf reimagined for the backyard pitmaster, the whiskey lover, and anyone who appreciates a meal with serious flavor and attitude.

This dish brings the best of comfort food and BBQ together. The whiskey adds warmth and complexity, the smoked pepper jack cheese creates melty pockets of flavor, and the bold rub and sauce kick everything up a notch. It’s a showstopper for family dinners, cookouts, or tailgate parties.

🥩 Why You’ll Love This Meatloaf

Bold flavor layers: From the seasoned meat to the cheese center to the sticky whiskey glaze.
Smoked low and slow: Gives the meatloaf depth and a beautiful crust.
Whiskey-forward but not overpowering: Jack Daniels adds warmth, not booze.
Melty cheese core: Surprise filling that makes each slice irresistible.
Crowd-pleaser: Perfect for BBQ gatherings and weekend indulgence.

🧾 Jack’d Up Smoked Meatloaf (Original Recipe)

Prep Time: 15 minutes
Total Time: 4 hr 15 min
Servings: 6

Meatloaf Ingredients:

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

1. Preheat the Smoker

Set your smoker to 225°F. Hickory or oak wood is ideal for rich, savory flavor. Make sure your smoker is fully preheated and stabilized before adding the meatloaf.

2. Make the Meat Mixture

In a large bowl, gently combine the ground beef, panko, onion, garlic, eggs, whiskey, beef rub, Worcestershire, and milk. Use your hands to mix—but don’t overwork the meat, or you’ll lose that tender texture.

3. Assemble the Meatloaf

Spread half of the meat mixture into a grill basket or foil-lined pan. Lay the pepper jack cheese strips in the center, keeping them at least an inch from the edge. Add the remaining meat mixture on top and seal the edges completely to avoid cheese leakage.

4. Make the Sauce & Add It

In a bowl, combine ketchup, brown sugar, Jack Daniels whiskey, and crushed red pepper flakes. Mix until smooth. Pour the sauce over the meatloaf, allowing it to drizzle down the sides for maximum coverage and caramelization.

5. Smoke Low & Slow

Place the assembled meatloaf on the smoker. Close the lid and smoke for 4 hours, or until the internal temperature reaches 165°F in the center. Use a meat thermometer for accuracy.

6. Rest & Serve

Remove the meatloaf from the smoker and let it rest for 5–10 minutes. Slice thick, let the cheese ooze, and serve hot.

🔪 Pitmaster Tips

Use a grill basket or foil boat

This makes transferring to and from the smoker easier and helps hold the shape during smoking.

Monitor temperature, not time

Always go by internal temp (165°F), not just the 4-hour window. Every smoker behaves a bit differently.

Add wood chunks for bold smoke

A few chunks of hickory, mesquite, or oak on hot coals will elevate the flavor with that deep BBQ character.

Make it spicy

Want a kick? Add jalapeños to the meat mix or use hot pepper jack cheese.

🍽️ What to Serve with Smoked Meatloaf

Smoked mac and cheese
Grilled corn on the cob
Garlic mashed potatoes
Roasted green beans or asparagus
Toasted brioche or cornbread muffins

For drinks? Go for:

A cold glass of bourbon or rye
Iced tea or craft beer (IPA pairs especially well)

❄️ Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap slices in foil and freeze for up to 3 months.
Reheat: Gently warm in the oven at 300°F, covered in foil, until heated through.

Pro move: Use leftovers for meatloaf sandwiches with melted cheese on sourdough or brioche.