Grillnations Smoked JackLoaf Dish (Print Format)
Bold ground chuck with pepper jack cheese and smoky Jack Daniels glaze, slow-cooked for rich flavor.
# Ingredients:
01 -
2 lbs ground chuck (80/20)
02 -
3-4 oz pepper jack cheese (2 slices)
03 -
3-4 oz 3 pepper Colby cheese (2 slices)
04 -
2 tbsp Jack Daniels
05 -
1 tbsp Worcestershire sauce
06 -
½ cup crumbled saltine crackers
07 -
1 small red onion, grated
08 -
2 tsp cayenne pepper
09 -
2 tbsp garlic powder
10 -
½ cup milk
11 -
2 eggs, beaten
→ Jack Daniels Glaze
12 -
1 cup ketchup
13 -
¼ cup Jack Daniels
14 -
¼ cup brown sugar
15 -
1 tbsp Worcestershire sauce
16 -
2 tbsp honey
17 -
2 tsp red pepper flakes
# Steps:
01 -
In a medium mixing bowl, whisk together ketchup, Jack Daniels, brown sugar, Worcestershire sauce, honey, and red pepper flakes until consistent. Refrigerate and seal if possible.
02 -
Set your smoker to 225°F (107°C) and use apple wood chunks for smoking.
03 -
In a large mixing bowl, combine ground chuck, milk, grated red onion, Jack Daniels, Worcestershire sauce, crumbled saltine crackers, cayenne, garlic powder, beaten eggs, and 2/3 of the prepared Jack Daniels glaze. Mix until just combined, taking care to not overwork the meat.
04 -
On a medium grill pan with drainage holes, shape half of the meat mixture into a solid base. Create a dent in the center to add folded cheese slices. Cover with the remaining meat mixture, shaping it to ensure there are no gaps or holes.
05 -
Brush 2/3 of the Jack Daniels glaze over the shaped meatloaf for an even coating.
06 -
Place the meatloaf in the smoker and cook for 4 hours, or until the internal temperature reaches 165°F (74°C). Brush with another layer of glaze halfway through cooking (at 2 hours).
07 -
Let the meatloaf rest under aluminum foil at room temperature for 8-10 minutes. Slice into 1/2 to 1-inch thick portions and serve.
# Tips:
01 -
The internal temperature of the meatloaf should reach 165°F (74°C) before serving.
02 -
If using an oven instead of a smoker, preheat to 350°F (175°C) and bake for 30-45 minutes per pound.