When I say meatloaf, you probably think, BORING! Right? Well, this Texas Twinkie meatloaf is anything but boring. It’s the perfect alternative recipe to spice up any weeknight dinner! People will have no idea what to expect when you say you’re serving a Texas Twinkie meatloaf. Once they take a bite, they’ll be sold.
Why You’ll Love Texas Twinkie Meatloaf
I’ve based this meatloaf on the viral Texas Twinkies, which are jalapeños stuffed with a meat and cream cheese mixture that’s then wrapped in thick cut bacon. It. Is. Amazing. Like the best kind of jalapeño popper. And, just like these onion rings, all these flavors seemed perfect for a freakin’ delicious meatloaf recipe.
Since our inspiration is stuffed jalapeños, we’re making this Texas Twinkie meatloaf a stuffed meatloaf! You’ll have your meatloaf basics, like ground beef, panko breadcrumbs and your favorite BBQ sauce. Then, we take it to the next level by stuffing the meatloaf with cheese, chopped brisket, fresh jalapeños and bacon bits to bring in all those Texas Twinkie flavors. This thing is an absolute explosion of flavor — no bland foods at my holiday table!
Texas Twinkie Meatloaf Ingredients
- Meatloaf: Grab your ground beef, fresh eggs, panko breadcrumbs, whole milk, my Garlic Chile Lager Rub and your go-to BBQ sauce.
- Stuffing: Here are those Texas Twinkies! We’ll use shredded jack cheese, chopped brisket, fresh jalapeño peppers and bacon bits.
Say No to Dry Meatloaf
One of the main complaints about meatloaf is that comes out too dry. My method to avoid this meatloaf mistake is to soak the panko breadcrumbs in whole milk for five minutes. Don’t skip this step! You need it so they absorb the moisture properly. Soaking the breacrumbs keeps the Texas Twinkie meatloaf from drying out and ensures everyone around the table stays happy.
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How to Make Texas Twinkie Meatloaf
Start this Texas Twinkie meatloaf recipe by placing ground beef, panko breadcrumbs, eggs, whole milk and Garlic Chile Lager Rub into a bowl. Mix together thoroughly.
Then place half of the mixture down on a sheet of parchment paper on a baking sheet. Create an oval shape, making it flat, and then press the meat into a “bowl” shape to create a well in the middle for your cheese. Add some of your leftover chopped brisket, jalapeños, bacon bits and shredded jack cheese to the well. Make sure to save a little bit for the meatloaf topping!
Then, add the other half of the meatloaf over the top. Make it as secure as possible so that the cheese does not break through. Top the meatloaf with more cheese, jalapeños, bacon bits and brisket. Place the meatloaf in the fridge for at least 2 hours to set.
After the Texas Twinkie meatloaf has set up, preheat your smoker to 275 degrees Fahrenheit. Throw in some wood chips or wood chunks for additional smoke flavor if you want.
Add your meatloaf to the smoker to cook for a total smoke time of about 2-2.5 hours, or until the internal temperature is reaches 155-160 degrees F. Once the meatloaf is done, pull it off the smoker and let it rest for at least 20 minutes.
Slice, serve with your favorite BBQ sauce and enjoy!
What to Serve with Texas Twinkie Meatloaf
This is a freakin’ delicious loaded meatloaf, so you don’t need to go too crazy with your sides. Some mashed potatoes or potato salad would be great, along with a simple green salad or slaw.
Leftovers and Reheating
If you’re got leftover Texas Twinkie meatloaf, store in an airtight container in the fridge for up to three days. When you’re ready for another round, place the meatloaf in a pan or cast iron skillet, cover with foil, and reheat in your smoker or oven at 300 degrees for about 20 minutes.
More Stuffed Jalapeños
FAQs
You can dial back or increase the amount of jalapeños you’re using, or pick a BBQ sauce that has your favorite amount of kick. You could also swap in some pepper jack for the regular jack cheese!
Definitely! You could use ground turkey, ground pork or even ground venison. The flavor and texture might be slightly different, especially with turkey since it’s leaner. So, just make sure you don’t skip soaking the breadcrumbs.
For sure! Meatloaf is a great recipe to make ahead of time. You can shape the meatloaf, then wrap it in plastic wrap overnight until you’re ready for the smoking step. You can also freeze the assembled meatloaf; let it defrost in the fridge overnight before you smoke it.
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Texas Twinkie Meatloaf
Ingredients
Meatloaf:
- 5 lbs Ground Beef
- 2 Fresh Eggs
- 1 cup Panko Crumbs
- 1/4 cup Whole Milk
- ¼ cup Garlic Chile Lager Rub
Favorite BBQ Sauce, for serving
- Stuffing
- 2 cups Jack Cheese shredded
- 1 cup Leftover Brisket Chopped
- ½ cup Fresh Sliced Jalapenos
- ½ cup Bacon Bits
Instructions
- Begin by adding your panko crumbs, beaten eggs, whole milk and ½ of the seasoning to a bowl. Mix together to create a paste then let sit on the counter for 5 minutes.
- Next, add your ground beef and egg mixture to a bowl. Mix together thoroughly.
- Place half of the mixture down on a parchment sheet of paper on a baking sheet. Create an oval shape, making it flat and then press out a “bowl” in the middle for your cheese. In the “bowl,” add your brisket, jalapenos, bacon bits and cheese.
- Add the other half of the meatloaf over the top. Make it as secure as possible so that the cheese does not break through.
- Top the meatloaf with more cheese, jalapenos, bacon bits and brisket. Place the meatloaf in the fridge for at least 2 hours to set.
- Preheat your smoker to 275F. Add some wood chips or wood chunks for additional smoke flavor if desired.
- Add your meatloaf to the smoker to cook for about 2-2.5 hours until the internal temperature is 155-160F. Once the meatloaf is done, pull off and let rest for at least 20 minutes.
- Slice, serve with your favorite bbq sauce and enjoy!
