Description

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

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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.

Adjust jalapeños to control heat level.

Leftovers make excellent sandwiches.

Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 3g
Sodium: 780mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 44g
Cholesterol: 185mg