Step 1

Preheat your smoker to 225f and prepare a baking sheet by lining with tin foil, set aside.

Step 2

Meanwhile, add the breadcrumbs to a large bowl. Grate the onion over the bowl, and toss to coat.

Step 3

Add in remaining ingredients, avoid over-mixing.

Step 4

Form the meat mixture into a large loaf. Place the loaf on a wire mesh cooling rack. Set aside for now.

Step 5

In a small bowl, whisk together the ketchup, vinegar, and brown sugar.

Step 6

Use a brush to baste a layer of sauce on the top and sides of the meatloaf.

Step 7

When ready to smoke, keep the loaf on the wire mesh and place it right on the middle grill grate. Position your tinfoil-lined baking sheet on the bottom grate under the meatloaf.

Step 8

Smoke the meatloaf at 225f for 2 hours, baste again, and continue to smoke for another 2 hours, or until the internal temperature reaches 165f.

Step 9

Allow the meatloaf to rest for 10 minutes at room temperature before serving.