I LOVE smoked meat loaf! Here's my recipe.
1lbs. of Ground Pork
1lbs. of Ground Sirloin Beef
1lbs. of Ground Beef Chuck
Four to six slices of white bread soaked in milk
1.5 tsp. of Sea Salt
0.5 tsp. of Fresh Black Pepper
1.5 tsp. Garlic Powder
.5 to 1 tsp. Cayenne Pepper
1 tsp. Liquid Smoke
Few Dashes of Worcester Sauce
One Half to 3/4 of chopped Green Bell Pepper
One Half to 3/4 of chopped White Onion
Few Dashes of Red Pepper Sauce or Red Pepper Flakes (or your favorite hot sauce)
One Half Cup of Ketchup
One Half Cup of BBQ Sauce (Ray's, Bullseye or K.C. Masterpiece)
Tbls. Honey (Optional)
When you mix everything together, for the love of Pete, don't over mix
and don't smash the meat. Lightly, with open fingers, mix everything
together. If you squish or mash it together, you end up with tough meat
loaf, which is horrible.
Set the meat probe to 140 for internal temp and the outside temp to no
higher than 300 so you don't burn your glaze. Oh, AND DON'T COOK THE
MEAT LOAF IN A MEAT LOAF PAN!!! Put it on wax paper on a shallow
rack or some kind. That way, it wont steam in it's own fat and juices
and so the glaze can cover most of the meat loaf. Use leftover glaze for
meat loaf dunking at dinner time, so make a lot.
If smoked in a smoker, omit the Liquid Smoke. Add glaze the last 20
minutes of smoking and make sure to let meat loaf rests twenty minutes
or more before slicing.