1-First Step: Get the smoker ready Preheat your smoker to 225 degrees F and use hickory or oak wood. These woods pair especially well with Smoked Meatloaf because they give the loaf a bold, savory smoke that matches the beef and whiskey flavors. A steady temperature matters more than rushing, so let the smoker fully heat before the meat goes in.

2-Second Step: Mix the meatloaf gently In a large mixing bowl, combine the ground beef, panko bread crumbs, grated red onion, minced garlic, lightly beaten eggs, whiskey, beef or steak seasoning, Worcestershire sauce, and milk. Mix gently with your hands or a spoon until the ingredients are just combined. Do not overwork the meat. Overmixing can make the smoked meatloaf tough and chewy instead of tender. The texture should feel cohesive, but you should still be able to tell there is some structure left in the mixture. That gentle handling is one of the biggest secrets to a juicy loaf.

3-Third Step: Form the bottom layer and add the cheese Spread half of the meat mixture in a grill basket, roasting rack, or pan that allows smoke circulation. A basket or rack with holes is best because it lets the smoke move all around the loaf instead of trapping the flavor on just one side. Shape the bottom layer into an even loaf and leave about an inch of meat on all sides when you place the cheese. Layer the pepper jack cheese strips over the center of the loaf. Keeping the cheese away from the edges helps prevent it from leaking out while the meatloaf smokes. This is what gives the finished dish that melty, gooey center people love.

4-Fourth Step: Seal the loaf well Add the remaining meat mixture on top of the cheese and press the edges together to seal it completely. This part matters. If the sides are left open, the cheese can ooze out during cooking. Press lightly but firmly so the loaf holds its shape without becoming packed too tight. The goal is a neat seal with enough room inside for the pepper jack to melt, but not escape. A well-sealed loaf gives you clean slices and a better presentation at the table.

5-Fifth Step: Make the sauce In a small bowl, mix the ketchup, brown sugar, whiskey, and crushed red pepper flakes. Stir until smooth and pour it evenly over the top of the loaf, letting some of it run slightly down the sides. The sauce gives the smoked meatloaf a sweet, spicy glaze that caramelizes beautifully as it cooks.

6-Sixth Step: Smoke the meatloaf Place the meatloaf in the smoker, close the lid, and let it cook for about 4 hours. The exact time can vary a bit depending on the shape of the loaf and how steady your smoker runs, so use a reliable meat thermometer to check the internal temperature. The smoked meatloaf is done when the center reaches 165 degrees F. Try not to keep opening the lid too often. Every peek lets heat and smoke escape, which can slow down cooking. Patience is key here. The long smoke gives the meatloaf its deep flavor and keeps it juicy.

7-Final Step: Rest and serve When the loaf reaches 165 degrees F, remove it from the smoker and let it rest for at least 5 minutes before slicing. This short rest helps the cheese settle and keeps the juices from running out too fast. Slice carefully and serve warm.