• Get the smoker set up and ready at 250°F.
• Mix up the bread crumbs, milk and eggs in a large bowl and put aside for 5 minutes.
• In a large mixing bowl mix the bread crumb mixture with the remaining meatloaf ingredients, except the BBQ rub.
• Do not overwork the mixture, just make sure all the ingredients are thoroughly mixed and then place on a chopping board and shape.
• Once you have your meatloaf shaped, place it on a wire rack and season with BBQ rub.
• Place it into a smoker and leave it alone for 2 hours.
• Prep the glaze by adding all of the sauce ingredients into a small saucepan over a low heat, stir and allow the sugars to dissolve and the sauce to thicken, this should take 5 minutes.
• After two hours of smoking, start glazing the meatloaf. This is why I have mine on a wire rack, it helps remove it in and out of the smoker to get the glaze all over it.
• Keep glazing every 30 minutes until the meatloaf reaches its internal temperature of 165°F or you run out of glaze.
• Once the meatloaf is at temp, remove it from the smoker and place on a chopping board to rest for 10 minutes.
• Once rested, slice up and enjoy the best smoked meatloaf.

Serve with:

• Buttery mashed potatoes and freshly steamed garden fresh vegetables.
• Roasted potatoes and gravy.
• In a bread roll with cheese.