Jalepeno Pepper Jack Meatloaf
The Ingredients
The Meat: 2 lbs Beef and Pork mix (80/20 beef and fatty ground pork).
The Aromatics: 1/2 White onion (finely diced) and 1 Jalapeño (seeded and diced).
The Binder: 1/2 cup Panko breadcrumbs and 2 large Eggs.
The "Liquid Gold": 4 oz Pepper Jack cheese, cubed (small 1/4-inch cubes work best for "pockets" of cheese).
The Seasoning: 1/4 cup Garlic, Ketchup, and 2 tbsp Heath Riles Garlic Jalapeño Rub.
The Glaze: A 50/50 blend of your favorite BBQ sauce and Garlic Ketchup.
The Instructions
1. The Mix
In a large bowl, combine the beef/pork mix, diced onion, diced jalapeño, panko, and eggs. Add the garlic, ketchup, and a heavy hit of the garlic jalapeño rub. Fold in the cubed pepper jack last so the cubes stay intact.
Tip: Don't overwork the meat! Mix just until combined so the loaf stays tender and doesn't become dense like a hockey puck.
2. The "Loaf Pan Flip"
Pack the mixture into a standard loaf pan and press down firmly to remove air pockets.
Place a wire rack over the top of the loaf pan.
Invert the pan and the rack together, then gently lift the pan off. You should be left with a perfectly shaped loaf sitting on the wire rack.
Dust the outside of the loaf with a little extra Garlic Jalapeño rub for color.
3. The Smoke
Preheat your smoker to 300°F. Hickory wood pairs beautifully with the pepper jack.
Place the wire rack (with the meatloaf) directly onto the smoker grates.
Smoke until the internal temperature reaches 130°F (usually about 60–75 minutes).
4. The Glaze & Finish
Once you hit 130°F, generously brush the entire loaf with your BBQ sauce and ketchup glaze.
Continue smoking until the internal temperature reaches a safe 160°F. The glaze should be tacky and caramelized.
The Slice
Let the meatloaf rest for 10–15 minutes before slicing. This is crucial if you cut it too early, those molten pockets of pepper jack cheese will run out instead of staying inside the meat.