1-First step: Preheat the smoker and get your pan ready Set your smoker to 225 degrees F and use hickory or oak wood for that deep, classic BBQ flavor. This temperature is perfect for a smoked meatloaf recipe because it cooks low and slow without drying the meat out. If you are using a grill basket or a pan with holes, place it inside the smoker area so the smoke can circulate around the loaf. Before mixing, gather every ingredient so the process stays smooth. You will also want a reliable meat thermometer nearby since the finished loaf needs to reach 165 degrees F in the thickest part. If you are new to smoking, this smoking meat guide from Smoking Meat is a helpful place to pick up extra smoker know-how.

2-Second step: Mix the meat gently In a large bowl, add the ground beef, panko bread crumbs, grated red onion, minced garlic, lightly beaten eggs, whiskey, beef rub, Worcestershire sauce, and milk. Mix by hand gently until everything is just combined. Do not overmix, since that can make the loaf dense and tough instead of tender and juicy. The mixture should feel moist but still hold together well. If it feels too wet, let it sit for a minute so the breadcrumbs can soak up some liquid. If it feels too dry, a small splash of milk can help, but keep the mixture balanced so the loaf stays firm enough to shape.

3-Third step: Build the stuffed loaf Form half of the meat mixture into a loaf shape in your grill basket or in a pan with holes. Press it down gently so it makes an even base. Next, lay the pepper jack cheese strips on top, leaving about an inch around the edges. That little border matters because it helps keep the cheese from leaking out during the smoke session. Once the cheese is in place, spoon the remaining meat mixture over the top and press it together carefully. Seal the edges well so the cheese stays tucked inside. This is what gives the dish that fun stuffed center that makes every slice extra exciting.

4-Fourth step: Make the whiskey glaze In a separate bowl, stir together the ketchup, brown sugar, whiskey, and crushed red pepper flakes. Mix until the sugar starts to dissolve and the sauce looks smooth. This glaze is sweet, tangy, and spicy, which works beautifully with the smoky beef and pepper jack. Pour the sauce evenly over the top of the loaf. Use the back of a spoon to spread it around if needed. The glaze will thicken and caramelize as the meatloaf cooks, forming a shiny, flavorful coating.

5-Fifth step: Smoke until done Place the meatloaf in the smoker and cook for about 4 hours, or until the internal temperature reaches 165 degrees F. Since every smoker behaves a little differently, start checking the temperature near the end of the cook time instead of relying only on the clock. A thermometer gives the most accurate read. The best part of this smoked meatloaf with whiskey glaze is how the smoke wraps around the beef while the glaze bubbles on top. Hickory gives a stronger smoke profile, while oak stays a little smoother. Either one works well here, so choose based on your taste.

6-Final step: Rest, slice, and serve Remove the meatloaf from the smoker and let it rest for at least 5 minutes before slicing. Resting helps the juices settle back into the meat so the slices stay moist instead of falling apart. Use a sharp knife and cut into thick slices to show off the melted pepper jack center. Serve this whiskey glaze meatloaf recipe with mashed potatoes, roasted vegetables, or a crisp salad. It also pairs nicely with baked beans or mac and cheese if you want full comfort-food vibes. If you are serving guests, slice it at the table so everyone can see that cheesy middle.