🥩 Jack Daniel's Smoked Meatloaf
This Jack Daniel's Smoked Meatloaf offers a bold, flavorful twist on a classic favorite — infused with real whiskey and topped with a tangy, sweet BBQ glaze. Slow-smoked to juicy perfection, it's a show-stopping main dish ideal for weekends, holidays, or impressing guests!
Ingredients
- Meatloaf: 2 lbs (900g) ground beef (80/20 blend)
- 1 cup breadcrumbs (or crushed saltines)
- 1/2 cup finely diced onion
- 1/4 cup finely diced bell pepper
- 2 large eggs
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp Jack Daniel's whiskey
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Glaze: 1/2 cup BBQ sauce
- 2 tbsp brown sugar
- 1 tbsp Jack Daniel's whiskey
Instructions
- Prep smoker: Preheat smoker to 225°F–250°F (107°C–121°C). Use hickory or applewood for optimal flavor.
- Mix meatloaf: In a large bowl, combine ground beef, breadcrumbs, onion, bell pepper, eggs, ketchup, Worcestershire, Jack Daniel's, garlic powder, paprika, salt, and pepper. Mix gently — avoid overworking.
- Shape: Form into a loaf and place on a smoker-safe tray or aluminum pan.
- Smoke 1 hour: Smoke meatloaf for 60 minutes until internal temperature reaches approximately 140°F.
- Make glaze: Combine BBQ sauce, brown sugar, and 1 tbsp Jack Daniel's in a small bowl.
- Glaze & finish: Generously brush glaze over the top. Increase heat to 350°F and smoke or bake for 15–20 more minutes until internal temp reaches 160°F.
- Rest 10 minutes before slicing. Serve warm with mashed potatoes or roasted vegetables.
Tip: No smoker? Bake at 375°F for 50–60 min, glazing the last 15 minutes. This glaze also works wonderfully on ribs or chicken!
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