Jack ‘d Up Smoked Meatloaf Recipe

I enjoy taking these old school traditional dishes, and giving them a contemporary twist. Meatloaf is about as old school as it gets, but I think the bold flavors I’ve included into the mix produce a meatloaf like you have actually never ever had it before.

For this dish, I utilize my homemade steak rub, but you can alternative to a beef or steak flavoring of your option if you don’t desire to make your own. The little pinch of cayenne in the homemade rub just adds a little kiss of heat inside the meatloaf itself and it is phenomenal!! That homemade touch truly contributes to the final Jack ‘d Up Smoked Meatloaf experience.

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Jack'd up Smoked Meatloaf

For smoked meatloaf, you actually need a pan that will permit 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 utilize a cooling or roasting rack!

Servings: 6 people
  • 2 pounds.ground beef.
  • 1/2 cup.panko bread crumbs.
  • 1/2 medium red onion grated.
  • 2 cloves garlic minced.
  • 2 eggs gently beaten.
  • 1 Tablespoon Worcestershire sauce.
  • 2 Tablespoons Jack Daniels scotch.
  • 1 Tablespooon homemade steak rub (recipe linked in post).or your favorite steak rub.
  • 1/4 cup.milk.
  • 6 oz pepper jack cheese cut into strips.

For the sauce

  • 1/2 cup ketchup.
  • 1/3 cup brown sugar.
  • 1/4 cup Jack Daniels whiskey.
  • 1 Tablespoon homemade steak rub.
  • 2 teaspoons crushed red pepper flakes.
  • Preheat your cigarette smoker to 225 degrees F for indirect smoking. This meatloaf is awesome with hickory or oak wood.

  • In a big blending bowl, combine the hamburger, bread crumbs, red onion, garlic, eggs, Worcestershire sauce, Jack Daniels, and milk. Mix gently with your hands till just combined. Do not overwork the meat or your meatloaf will be hard and chewy, just carefully blend.

  • Spread half of your meatloaf mixture on the bottom of a grill basket. Layer on the pepper jack cheese, leaving about an inch of meatloaf on all sides. Leading with the staying meatloaf mix and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.

  • In a small bowl. integrate the components for the sauce and after that pour over the top of the meatloaf, letting it diminish the sides a little bit.

  • Place the meatloaf on the cigarette smoker, close the lid, and smoke for 4 hours or up until the internal temperature checks out 165 degrees F. Let the meatloaf rest for a few minutes before serving and slicing.

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