Maker’s Mark Meatloaf
Hit the Mark
Meatloaf is usually a dish every meat eating man loves. Many women have a particular recipe that is “theirs” when it comes to meatloaf.
Last week, my husband was very busy all day and he mentioned he would be hungry when he came home. I decided to make meatloaf and crushed red potatoes. I am still perfecting the crushed red potatoes recipe, but once I do–I will post it.
This recipe can be made in the oven or on a smoker.
If you dont have ground pork, you can use 2 pounds of ground beef, but the flavor won’t be the same.
You know you smoked it right when there is a pink ring around the edges of your meat when cut open. That is called “the smoke ring.”
Ensure that you seal the cheese inside of the meat or it will ooze out like some of mine did. Lesson learned!!!
- 1 lb ground beef
- 1lb ground pork
- 1/2 c bread crumbs
- 1/2 red onion grated finely
- 2 cloves of minced garlic
- 2 eggs beaten
- 2 TBSP Maker’s Mark Whiskey
- 1 TBSP steak rub
- 1tsp Worcestershire sauce
- 1/4 c whole milk
- 6 oz sliced pepperjack cheese
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup Maker’s Mark whiskey
- 1 Tablespoon homemade steak rub
- 2 teaspoons crushed red pepper flakes
- Preheat your smoker to 225 degrees F. Hickory or oak wood is preferred.
- In a large mixing bowl, combine the ground beef, bread crumbs, red onion, garlic, eggs, Worcestershire sauce, Maker’s Mark, and milk. Mix gently with your hands until just combined. Don’t overwork the meat or your meatloaf will be tough.
- Spread half of your meatloaf mixture on the bottom of a sheet of foil that has a lip around the edges for the juice. Layer on the pepper jack cheese, leaving about an inch of meatloaf on all sides. Top with the remaining meatloaf mixture and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.
- In a small bowl. combine the ingredients for the sauce and then pour over the top of the meatloaf, letting it run down the sides a little bit.
- Place the meatloaf on the smoker, close the lid, and smoke for 4 hours or until the internal temperature reads 165 degrees F. Let the meatloaf rest for a few minutes before slicing and serving.
In an oven, bake at 350°F for 45 minutes, add the glaze, then bake for another 15 minutes. In the oven use a loaf pan. I used the foil method on the smoker to allow the smoke to penetrate.