I love this recipe because it’s rich, juicy, and layered with flavor from the inside out. The stuffed center keeps every slice moist and exciting, while the smoky notes and spice make it feel far from ordinary meatloaf. It’s perfect for weekend cooking when I want to take my time and really enjoy the process.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Meatloaf: 5 lbs Ground Beef 2 Fresh Eggs 1 cup Panko Crumbs 1/4 cup Whole Milk ¼ cup Garlic Chile Spice Blend Favorite BBQ Sauce, for serving
Stuffing: 2 cups Jack Cheese shredded 1 cup Leftover Smoked Beef chopped ½ cup Fresh Sliced Jalapenos ½ cup Smoked Beef Bits
Directions
I begin by adding the panko crumbs, beaten eggs, whole milk, and seasoning to a bowl. I mix everything together until it forms a thick paste, then let it sit for about 5 minutes so the breadcrumbs fully absorb the liquid.
Next, I add the ground beef to the bowl and mix thoroughly until everything is evenly combined. I place half of the meat mixture onto a parchment-lined baking sheet and shape it into an oval, flattening it slightly. I press a shallow bowl into the center to create space for the filling.
I fill the center with the chopped smoked beef, sliced jalapeños, smoked beef bits, and shredded cheese. I carefully place the remaining meat mixture on top and seal the edges well so the filling stays inside during cooking.
I top the meatloaf with extra cheese, jalapeños, smoked beef bits, and chopped smoked beef. I refrigerate it for at least 2 hours so it sets and holds its shape.
When ready to cook, I preheat my smoker to 275°F and add wood chips or chunks if I want extra smoke flavor. I cook the meatloaf for about 2 to 2½ hours, until the internal temperature reaches 155–160°F. Once done, I remove it from the smoker and let it rest for at least 20 minutes before slicing. I serve it with my favorite BBQ sauce.
Servings and Timing
This recipe serves about 8 people. Prep time: 1 hour Cook time: 2 hours 30 minutes Total time: 3 hours 30 minutes
Variations
I sometimes switch the jack cheese for cheddar or pepper jack for a sharper bite. When I want less heat, I reduce the jalapeños or remove the seeds. For even more smokiness, I mix a small amount of BBQ sauce into the meat before shaping the loaf.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices gently in a 300°F oven or in a covered skillet so the meat stays juicy. I also love using leftovers in sandwiches with extra BBQ sauce.
FAQs
How do I keep the meatloaf from drying out?
I always soak the panko crumbs in milk first, which locks in moisture.
Can I cook this without a smoker?
I bake it in the oven at 275°F until it reaches the same internal temperature.
Can I make this ahead of time?
I assemble it a day ahead and keep it refrigerated until cooking.
How spicy is this meatloaf?
I find it moderately spicy, but I control the heat by adjusting the jalapeños.
Why does it need to chill before cooking?
I chill it so the meatloaf holds together and the filling stays sealed inside.
Can I freeze it?
I freeze it uncooked and thaw it fully before cooking.
What internal temperature should it reach?
I cook it until it reaches 155–160°F in the center.
Should I cover it while cooking?
I don’t cover it in the smoker, but I tent it loosely if baking.
What sides pair well with this?
I like mashed potatoes, roasted vegetables, or coleslaw.
Does it slice cleanly?
I let it rest before slicing, which gives me clean, sturdy slices.
Conclusion
I make this Texas Twinkie Meatloaf when I want a bold, comforting dish that delivers serious flavor in every bite. The smoky stuffing, melted cheese, and seasoned beef make it unforgettable. When I’m craving a meatloaf that goes beyond the basics, this is the recipe I turn to.
A bold, hearty Texas Twinkie Meatloaf stuffed with melty cheese, smoky beef, and fresh jalapeños, slow-cooked for maximum flavor and juicy, satisfying slices.
Ingredients
5 lbs ground beef
2 fresh eggs, beaten
1 cup panko breadcrumbs
1/4 cup whole milk
1/4 cup garlic chile spice blend
2 cups shredded Jack cheese
1 cup leftover smoked beef, chopped
1/2 cup fresh sliced jalapeños
1/2 cup smoked beef bits
Favorite BBQ sauce, for serving
Instructions
In a large bowl, mix the panko crumbs, eggs, milk, and garlic chile spice blend until a thick paste forms. Let sit for 5 minutes.
Add the ground beef and mix thoroughly until evenly combined.
Place half of the meat mixture on a parchment-lined baking sheet and shape into an oval, flattening slightly. Press a shallow well into the center.
Fill the center with chopped smoked beef, jalapeños, smoked beef bits, and shredded cheese.
Top with the remaining meat mixture and carefully seal the edges to enclose the filling.
Top the meatloaf with extra cheese, jalapeños, smoked beef bits, and chopped smoked beef if desired.
Refrigerate for at least 2 hours to help the meatloaf set.
Preheat smoker to 275°F and add wood chips if using.
Smoke the meatloaf for 2 to 2½ hours, until the internal temperature reaches 155–160°F.
Remove from heat and rest for at least 20 minutes before slicing. Serve with BBQ sauce.
Notes
Soaking the breadcrumbs helps keep the meatloaf moist.
Can be baked in the oven at 275°F if a smoker is not available.
Chilling before cooking helps the loaf hold together.
