SMOKED JALAPEÑO JACKED MEATLOAF
A juicy, smoky meatloaf packed with diced jalapeños and melted Monterey Jack cheese, then finished with a sweet and tangy glaze. It is hearty, flavorful, and perfect for a family dinner.
Ingredients
For the Meatloaf
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup milk
- 1–2 fresh jalapeños, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Monterey Jack cheese
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon barbecue sauce
1. Prepare the Meatloaf Mixture
In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, milk, jalapeños, salt, pepper, smoked paprika, and Worcestershire sauce. Mix gently with your hands or a spoon until everything is evenly combined. Avoid overmixing, which can make the meatloaf dense.
2. Add the Cheese
Spread about half of the meat mixture onto a sheet of parchment paper and shape it into a rectangle. Sprinkle the shredded Monterey Jack cheese down the center, leaving some space around the edges.
Place the remaining meat mixture over the cheese and carefully seal the edges so the cheese stays inside during cooking.
3. Prepare the Smoker
Preheat your smoker to 250°F (120°C). Use a mild or medium smoking wood that complements beef.
Place the meatloaf on the smoker grate and cook until the center reaches a safe internal temperature of 160°F (71°C).
4. Add the Glaze
Mix the ketchup, brown sugar, Worcestershire sauce, and barbecue sauce. During the final 20–30 minutes of cooking, brush the glaze generously over the meatloaf.
Continue smoking until the glaze becomes glossy and slightly caramelized.
5. Rest Before Slicing
Remove the meatloaf from the smoker and let it rest for about 10–15 minutes before slicing. This allows the juices to settle and the melted cheese to remain inside rather than spilling out immediately.
Serving Ideas
Serve thick slices with mashed potatoes, roasted vegetables, coleslaw, corn, or a simple green salad. Extra barbecue sauce or the remaining glaze can be served on the side.
Helpful Tips
For a milder meatloaf, remove the jalapeño seeds and use one pepper. For more heat, leave some seeds in or add another jalapeño. Don’t pack the meat mixture too tightly when shaping it, and always use an instant-read thermometer to confirm the center has reached a safe temperature.
Final Result
You get a tender, smoky meatloaf with a sweet-savory glaze, bursts of jalapeño heat, and melted Monterey Jack cheese running through the center.
