Description
Jack’d Up Smoked Meatloaf is a flavorful American main course featuring a juicy blend of ground beef, sharp cheddar, and spices, slow smoked over hickory or apple wood for a perfect smoky taste. This recipe yields a tender meatloaf with a tangy barbecue sauce finish, ideal for gatherings or comforting weeknight meals.
Ingredients
Scale
Main Ingredients
- 2 pounds ground beef 80/20
- 1 cup crushed buttery crackers
- 1/2 cup whole milk
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
Seasonings and Sauces
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup barbecue sauce for topping
Instructions
- Preheat Smoker: Preheat a smoker to 250°F using hickory or apple wood to infuse the meatloaf with a robust smoky flavor during cooking.
- Soak Crackers: In a large bowl, combine the crushed buttery crackers and whole milk, allowing them to soak for 2 minutes to soften and add moisture to the meatloaf.
- Mix Ingredients: Add ground beef, eggs, sharp cheddar cheese, finely diced onion, bell pepper, minced garlic, ketchup, Worcestershire sauce, yellow mustard, smoked paprika, salt, black pepper, and cayenne pepper to the soaked cracker mixture. Mix gently and just until combined to keep the meatloaf tender.
- Shape Loaf: Shape the combined mixture into a loaf and place it on parchment paper or a perforated grill pan for easy handling and even smoking.
- Smoke Meatloaf: Transfer the loaf to the preheated smoker and smoke uncovered for 2 hours, allowing the meat to absorb the wood flavors and cook slowly.
- Apply Barbecue Sauce: Brush the top of the meatloaf generously with barbecue sauce, then continue smoking for another 30 to 60 minutes until the internal temperature reaches 160°F for safe consumption.
- Rest and Serve: Remove the smoked meatloaf from the smoker and let it rest for 10 minutes to allow juices to redistribute before slicing and serving.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce to the meat mixture before shaping the loaf.
- This meatloaf can also be finished on a grill or in a 375°F oven if a smoker is not available.
