Grillnations' Smoked JackLoaf (Print Version)
# Ingredients:
→ For the Meatloaf
01 -
2 lbs ground chuck (80/20)
02 -
3 to 4 oz pepper jack cheese (2 slices)
03 -
3 to 4 oz 3 pepper Colby cheese (2 slices)
04 -
2 tablespoons Jack Daniels whiskey
05 -
1 tablespoon Worcestershire sauce
06 -
1/2 cup saltine crackers, crumbled
07 -
1 small red onion, grated
08 -
2 teaspoons cayenne pepper
09 -
2 tablespoons garlic powder
10 -
1/2 cup milk
11 -
2 eggs, beaten
→ For the Jack Daniels Glaze
12 -
1 cup ketchup
13 -
1/4 cup Jack Daniels whiskey
14 -
1/4 cup brown sugar
15 -
1 tablespoon Worcestershire sauce
16 -
2 tablespoons honey
17 -
2 teaspoons red pepper flakes
# Instructions:
01 -
In a medium mixing bowl, combine the ketchup, Jack Daniels, brown sugar, Worcestershire sauce, honey, and red pepper flakes. Whisk everything together until it's nice and smooth. Cover and put it in the fridge until you need it.
02 -
Set your smoker to 225 degrees using apple wood chunks. If you don't have a smoker, see the notes for oven instructions!
03 -
In a large mixing bowl, combine the ground chuck, milk, grated red onion (use a cheese grater), Jack Daniels, Worcestershire sauce, crumbled saltines (put them in a ziplock bag and crush with a rolling pin), cayenne pepper, garlic powder, and beaten eggs. Mix until everything is combined nicely, but don't overwork the meat or it'll get tough.
04 -
On a medium grill pan with holes in the bottom for dripping, place half of your meatloaf mixture and form a solid base. Create a little indent along the center and add the cheese slices - fold them in half if needed. Cover with the rest of the meatloaf and shape it with your hands. Make sure there aren't any holes or the cheese will melt through!
05 -
Brush about 2/3 of your Jack Daniels glaze all over the top of the meatloaf for a good coating.
06 -
Add the meatloaf to the smoker and let it smoke for 4 hours, or until it reaches an internal temperature of 165 degrees. About 2 hours in, brush on another coat of the glaze.
07 -
Once the meatloaf is done, tent it with aluminum foil and let it rest for 8 to 10 minutes at room temperature. Slice into 1/2 to 1 inch thick slices and serve. Enjoy with family and friends!
# Notes:
01 -
Don't have a smoker? You can make this in the oven! Preheat to 350 degrees and cook for about 30-45 minutes per pound until it reaches 165 degrees internal.
02 -
Make sure you have a meat thermometer - it's essential for getting the meatloaf perfectly cooked.
03 -
Don't overwork the meat when mixing or it will become dense and tough.
04 -
The cheese will ooze out beautifully when you slice it - that's the best part!
05 -
Apple wood gives a nice sweet smoke that pairs perfectly with the Jack Daniels glaze.