Jack’d Up Smoked Meatloaf

Jack’d Up Smoked Meatloaf is a mouth-watering meatloaf that gets its name from the insane amount of Jack in it. The Jack makes the meatloaf insanely moist and delicious, while adding an addictive smokiness and subtle wood smoke.

To cook a smoked meatloaf, prepare a smoker or pellet grill. Pre-heat the smoker to 250 degrees F. Place the meatloaf on the rack and smoke for 2 hours. Check the temperature every half hour or so to make sure it reaches a minimum internal temperature of 165 degrees F. Remove the meatloaf from the smoker and let it rest for about 10 minutes before serving.

Make a patty out of the smoked meatloaf. You can use a deep rimmed pan or cast iron skillet. You want the patty to be about 5-6 inches wide. Then, wrap it in bacon strips. Make sure to overlap the bacon strips but not too much. Once the bacon is completely wrapped around the meatloaf, use your fingers to gently wrap the strips around the meatloaf.

Smoked meatloaf is full of flavor. Smoking the meatloaf in a smoker pan keeps the fats and juices in the meatloaf, adding another layer of flavor. Smoked meatloaf also reheats well, so you can easily use leftovers to make grilled meatloaf sandwiches and sliders. Alternatively, crumbled meatloaf can be crumbled and topped with barbecue sauce or cheese.

Smoked meatloaf is a classic American dish that is a favorite in many families. It has a rich, meaty flavor and is easy to prepare. It is best served with a sweet tomato-based sauce. Smoked meatloaf can be made using a pellet smoker or a ceramic grill.

After preparing the meatloaf, place it on the grate in the middle of the smoker. Bake for 60 minutes, or until it reaches a temperature of 150 degrees. Once it has reached the desired temperature, slice it and serve. It should rest for 10 minutes before you slice it.

To make the meatloaf, you must use a shallow metal pan. Spread the mixture on the pan and sprinkle with pepper jack cheese. Using your fingers, shape it into a large loaf. Spread the barbecue sauce over the meatloaf, letting it drip down the sides.