1-First Step: Preheat the smoker: Set your smoker to 225 degrees Fahrenheit and use hickory or oak wood. Both woods pair well with beef and give the loaf that classic smoky taste. While the smoker heats, gather your ingredients and lightly grease your grill basket, rack, or pan. A rack or basket with holes works best because it lets smoke move around the meatloaf on all sides.

2-Second Step: Mix the meatloaf base: In a large bowl, add the ground beef, panko bread crumbs, grated red onion, minced garlic, lightly beaten eggs, Worcestershire sauce, whiskey, beef or steak seasoning, and milk. Mix gently with your hands or a sturdy spoon until just combined. Do not overmix, or the meatloaf can turn dense and tough. The mixture should hold together without looking packed down.

3-Third Step: Shape the bottom layer: Take half of the meat mixture and shape it into a loaf in your grill basket, rack, or pan. Press it into a firm but not compact shape. If you are using a pan, pick one that still allows some smoke circulation. This is important for getting that deep smoky flavor all the way through the loaf.

4-Fourth Step: Add the cheese center: Lay the pepper jack cheese strips over the first layer of meat. Leave a small border around the edges so the cheese stays inside while cooking. Try to spread the strips in an even layer, but do not push them too close to the sides. That little margin gives the loaf room to seal properly.

5-Fifth Step: Seal the top layer: Cover the cheese with the remaining meat mixture. Use your hands to press the edges together firmly, sealing the cheese inside as best as possible. This step matters because it helps prevent cheese leakage during smoking. If any seams look thin, patch them with a little extra meat from the edges. Think of this step like closing a parcel of cheesy goodness. The tighter the seal, the better the slice.

6-Sixth Step: Make the sauce: In a small bowl, stir together the ketchup, brown sugar, whiskey, and crushed red pepper flakes. The sauce should be smooth, sweet, and just a little spicy. Pour it evenly over the top of the meatloaf so it can settle in while the loaf smokes. This creates a glossy finish and gives the outside a rich, sticky layer.

7-Seventh Step: Smoke until done: Place the meatloaf in the smoker and cook it for about 4 hours. Because this recipe has a layered center of meat and cheese, it needs a slower smoke to cook through evenly. Start checking the internal temperature after about 3 hours if your smoker runs hot, but expect the full cook time to be close to 4 hours. Use a meat thermometer and look for an internal temperature of 165 degrees Fahrenheit in the thickest part of the loaf. That is the safe temperature for ground beef, and it also gives you a juicy, sliceable texture. If the outside darkens too quickly, you can loosely tent it with foil for part of the cook.

8-Eighth Step: Rest and slice: Remove the meatloaf from the smoker when it reaches 165 degrees Fahrenheit. Let it rest for at least 5 minutes before slicing. Resting gives the juices time to settle so the slices hold together better. Cut into thick slices and serve warm with mashed potatoes, roasted vegetables, or even a simple salad.