1-First Step: Preheat the Smoker Begin by preheating your smoker to 225 degrees Fahrenheit, using hickory or oak wood for that classic smoky flavor. This low temperature allows the meat to cook slowly, infusing it with deep, aromatic notes that make smoked meatloaf so special. Make sure to set up your wood chips or chunks ahead of time for even smoke distribution.

2-Second Step: Combine the Meatloaf Ingredients In a large bowl, gently mix together 2 pounds ground beef, 1/2 cup panko bread crumbs, 1/2 medium red onion grated, 2 cloves minced garlic, 2 eggs lightly beaten, 2 tablespoons whiskey, 2 tablespoons beef or steak seasoning, 1 tablespoon Worcestershire sauce, and 1/4 cup milk. Be careful not to overmix, as this can make the smoked meatloaf tough use your hands or a fork for just a minute or so. This step builds the base flavor and ensures everything holds together well during smoking. For a twist, you might consider adapting with lighter proteins if you’re exploring variations.

3-Third Step: Form the Meatloaf Spread half of the meat mixture evenly in a grill basket or pan with holes to allow smoke to circulate. Layer 6 ounces of pepper jack cheese strips on top, leaving an inch of meat around the edges to seal it in. Add the remaining meat mixture on top and press the edges firmly to completely enclose the cheese, preventing any leaks during the smoke. This creates a gooey center that surprises with every slice of smoked meatloaf, adding that extra wow factor.

4-Fourth Step: Prepare and Apply the Sauce In a separate bowl, whisk together 1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup whiskey, and 2 teaspoons crushed red pepper flakes to make the sauce. Pour this mixture evenly over the top and sides of the formed meatloaf for a flavorful glaze. Let it sit for a moment to adhere, enhancing the outer crust as it smokes and giving your smoked meatloaf a sweet-spicy finish that’s hard to resist.

5-Fifth Step: Smoke the Meatloaf Place the assembled meatloaf in the preheated smoker and close the lid. Let it smoke for approximately 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit, which you can check with a thermometer. This slow process allows the flavors to develop fully, making the smoked meatloaf juicy and infused with woodsy goodness spritz with water if it seems dry halfway through for added moisture.

6-Final Step: Rest and Serve Once done, remove the smoked meatloaf from the smoker and let it rest for at least 5 minutes to lock in juices and make slicing easier. Serve it warm, perhaps with sides like veggies or potatoes, and enjoy the tender results of your efforts. Total time is about 4 hours and 15 minutes, but the wait is worth it for this comforting smoked meatloaf that feeds a crowd.