Smoked Cast Iron Skillet Meatloaf – Spicy Jalapeño Flavor

There’s something about meatloaf that just feels like home. Maybe it’s because so many of us grew up watching a parent or grandparent mix together a little of this and a handful of that, trusting instinct more than measuring cups. My favorite meatloaf memories come from those late-summer evenings when the garden was bursting with peppers and tomatoes, and we were looking for any excuse to toss something onto the smoker.

This smoked cast iron skillet meatloaf captures that exact feeling — rustic, improvised, cozy, and full of flavor. It’s one of those “thrown together-ish” recipes that somehow tastes like it took all day, even though it’s really just simple ingredients treated right. Fresh jalapeños, chopped onions, bell pepper, Worcestershire sauce, and a big topping of Sriracha ketchup… all slowly kissed with pecan wood smoke.

The cast iron skillet gives it those perfect crisp edges, and the glass jar in the middle? That’s an old-school trick for making the loaf cook evenly like a bundt. If your grandma ever baked angel food cakes in strange pans or improvised tools, you know the vibe.

And if you’re a cast iron lover like me, you might also enjoy my cast iron comfort sausage gravy and biscuits, which always hits the spot on weekends.
👉 https://fobdel.com/2023/05/11/cast-iron-comfort-sausage-gravy-fluffy-biscuits-and-dippy-eggs/

❤️ 2. Why You’ll Love This Recipe

• Smoked for 3 hours over pecan wood for deep, mellow flavor

• Loaded with fresh garden vegetables for texture and zest

• Cast iron skillet = crispy edges + juicy center

• Sriracha ketchup topping adds sweet heat

• Bundt-style shape ensures even cooking

• Flexible, forgiving recipe — perfect for home cooks

• Moisture-boosting tomato juice pour halfway through

• Makes incredible leftovers

If you love old-fashioned comfort recipes that feel rustic but impressive, this meatloaf is going to be a new favorite — right up there with my moist meatloaf recipe:
👉 https://fobdel.com/2024/07/05/moist-meatloaf-recipe/

🥕 3. Ingredients

Full Ingredient List

• 1.5 pounds 90% lean ground beef

• 1 bell pepper, diced

• 1 medium onion, chopped

• 1–2 fresh jalapeños, chopped

• 2 cloves garlic, minced

• A few big splashes Worcestershire sauce

• 1 large egg

• ~1 cup crushed saltine crackers (or breadcrumbs)

• Salt & pepper to taste

• Sriracha ketchup (or any spicy ketchup) for topping

• 1 cup tomato juice (added halfway through smoking)

Tips for Picking the Best Ingredients

Ground beef:
Go for 85–90% lean. Anything fattier spills too much grease into the skillet.

Jalapeños:
Choose firm peppers with glossy skin. Wrinkling means they’re older and hotter.

Onions & bell peppers:
Any color pepper works — green is most traditional, but red adds sweetness.

Crackers vs. Breadcrumbs:
Saltines give better moisture and old-school texture.

🔄 Smart Substitutions

• Substitute breadcrumbs for saltines

• Swap jalapeños for anaheim peppers for milder heat

• Replace tomato juice with broth if needed

• Use BBQ sauce instead of Sriracha ketchup

Dietary Modifications

• Gluten-free: Use GF crackers

• Low-carb: Replace crackers with ½ cup grated zucchini

• Dairy-free: Already dairy-free!

🔥 4. Step-by-Step Instructions (with Your Photos)

Step 1: Prep the Meat Mixture

In a large bowl, combine ground beef, diced bell pepper, onion, jalapeños, garlic, Worcestershire, egg, crushed saltines, salt, and pepper. Mix gently until combined — don’t overwork it.

Step 2: Shape in a Cast Iron Skillet

Press the meat mixture into a cast iron skillet, creating a ring shape.
Place a glass jar in the center to form a bundt-style loaf.

Step 3: Add the Sriracha Ketchup Topping

Generously drizzle Sriracha ketchup on top for a spicy glaze.

Step 4: Smoke It

Place the skillet in a 225–250°F smoker using pecan wood.
Smoke for 3 hours.

Step 5: Add Tomato Juice Midway

After 1.5 hours, pour about 1 cup tomato juice over the meatloaf.
This keeps it perfectly moist.

[Image: step photo | Alt text: Half-smoked meatloaf in cast iron skillet with tomato juice added for moisture]

Step 6: Finish Until Dark & Caramelized

Continue smoking until the top is dark, crisped, and caramelized.

Step 7: Slice and Serve

Remove the jar, slice, and enjoy the smoky aroma.

If you love hearty skillet meals like this, you might also enjoy my smoked macaroni and cheese with bacon:
👉 https://fobdel.com/2024/06/15/creamy-smoked-macaroni-cheese-with-bacon/

🧠 5. Expert Tips & Troubleshooting

• Don’t pack the meat too tightly — it will get dense.

• The glass jar trick makes cooking even and faster.

• Use pecan wood for sweet smoke; hickory will make it stronger.

• If the crust darkens too fast, tent with foil.

• Let rest 10 minutes before slicing — crucial!

• If mixture seems too wet, add more crushed saltines.

🌶 6. Variations & Add-Ins

• BBQ Meatloaf: Replace ketchup with BBQ sauce

• Cheesy Version: Add 1 cup shredded cheddar inside

• Bacon-Wrapped: Wrap entire ring with bacon strips

• Mushroom Meatloaf: Add sautéed mushrooms to mixture

• Smoky Tex-Mex: Add corn, cumin, chili powder

🍽 7. Serving Suggestions

• With mashed potatoes and green beans

• On a thick sandwich with melted cheese

• Crumbled into tomato goulash (try my recipe!)
  👉 https://fobdel.com/2023/06/29/tomato-goulash-delight-with-easy-homemade-biscuits/

• Alongside skillet cornbread
  👉 https://fobdel.com/2025/03/21/skillet-cornbread-recipe/

🧊 8. Storage, Freezer & Make-Ahead Instructions

Refrigerator:
Store slices airtight for up to 4 days.

Freezer:
Freeze whole or sliced. Wrap in foil + freezer bag. Keeps 2–3 months.

Reheat:
Warm in a covered skillet at 300°F for 15–20 minutes.

Make-Ahead:
Mix loaf 24 hours in advance, keep chilled, then smoke.

❓ 9. FAQs 

Q: Why use a cast iron skillet for meatloaf?
A: It creates crispy edges and holds heat evenly, even in smokers.

Q: Can I bake this instead of smoking it?
A: Yes — bake at 350°F for about 1 hour.

Q: What’s the purpose of the glass jar?
A: It ensures even cooking and gives the meatloaf a ring shape.

Q: Can I use different wood?
A: Yes — hickory, oak, apple, or cherry work well.

Q: How do I keep smoked meatloaf from drying out?
A: Add tomato juice halfway through and avoid high temperatures.

If you’ve been craving a hearty, smoky, comforting dinner that feels straight out of the backyard garden and your favorite cast iron skillet, this smoked meatloaf is it. The jalapeños, the Sriracha topping, the pecan wood… it’s everything good about homemade cooking.

If you try it, leave a comment, rate the recipe, and share it with a friend who loves cast iron cooking.
And don’t forget to save it to Pinterest so you can make it again!

Smoked Cast Iron Skillet Meatloaf with Jalapeños & Sriracha Ketchup

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Equipment

• Cast iron skillet
• Smoker (pellet, offset, electric, or charcoal)
• Glass jar (heat-safe)
• Mixing bowl
• Thermometer

Ingredients

  

• 1.5 pounds 90% lean ground beef
• 1 bell pepper diced
• 1 medium onion chopped
• 1 –2 fresh jalapeños chopped
• 2 cloves garlic minced
• A few big splashes Worcestershire sauce
• 1 large egg
• ~1 cup crushed saltine crackers
• Salt & pepper to taste
• Sriracha ketchup or any spicy ketchup, for topping
• 1 cup tomato juice added halfway through smoking

Instructions

 

• Prepare the Meatloaf Mixture
• In a large bowl, combine ground beef, bell pepper, onion, jalapeños, garlic, Worcestershire sauce, egg, crushed saltines, salt, and pepper. Mix gently until just combined.
• Shape in Cast Iron
• Press the mixture into a cast iron skillet and form it into a ring shape.
• Place a glass jar in the center to help the loaf cook evenly.
• This step gives the meatloaf its unique “bundt-style” smoked shape.
• Add Sriracha Ketchup Topping
• Drizzle or brush a generous layer of Sriracha ketchup over the top.
• Smoke the Meatloaf
• Place the cast iron skillet into a smoker preheated to 225–250°F.
• Use pecan wood for best flavor.
• Smoke for 1.5 hours.
• Add Tomato Juice
• Pour about 1 cup tomato juice over the meatloaf halfway through cooking to keep it moist and flavorful.
• Finish Smoking
• Continue smoking for another 1.5 hours, or until the top is dark and caramelized and the internal temperature reaches 160°F.
• Rest and Serve
• Let the meatloaf rest 10 minutes. Remove the jar, slice, and serve hot.

Notes

Don’t overmix the meat — this keeps it tender.

A cast iron skillet helps create crispy edges while keeping the center moist.

Pecan wood is mild and sweet; hickory or oak will make the smoke flavor stronger.

You can bake this instead at 350°F for 1 hour if you don't have a smoker.

Add cheddar cheese inside the loaf for a cheesy version.

To make it gluten-free, substitute gluten-free crackers.