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Belton's Smoked Stuffed Meatloaf

The best meatloaf I’ve ever had in my life was in Oxford Ms at a restaurant called A-Jax. It was a cheese stuff meatloaf and I’ve tried adding my twist to it by adding some smoke to it bbq style.



  • 2 pounds ground beef

  • 1/2 cup panko bread crumbs

  • 1/2 medium red onion (grated)

  • 2 cloves garlic (minced)

  • 2 eggs (lightly beaten)

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespooon homemade rub or favorite steak seasoning

  • 1/3 cup bbq sauce

  • 6 oz pepper jack cheese (cut into strips)

Shelby Emro



  • My meatloaf calls for ground beef, panko bread crumbs, red onion, garlic, eggs, Worcestershire sauce, homemade rub or your favorite steak seasoning, pepper jack cheese, & bbq sauce. Combine all ingredients together by hand except pepper jack cheese.

  • Once combined, spread the meat mixture out and place pepper jack cheese in the middle. Shape the meat mixture into a loaf shape. Brush on some bbq sauce. Place meatloaf in the smoker on cooling rack as you want that smoke to circulate all around the loaf. Make sure to bast with bbq sauce every hour while in smoker.

  • Smoke for 4 hours or until it hits an internal temperature of 165 degrees. Smoker temp should be set at 225-250 degrees. Once out of smoker let the meatloaf rest for a few minutes before slicing and serving.

    Guess what, it’s eatin time!!!

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