Step 1

In a large bowl combine the ground beef, sausage meat, onion, bell pepper, garlic, breadcrumbs, eggs, ketchup, milk, and hot sauce.

Step 2

Mix by hand until well blended, being careful not to over mix.

Step 3

In a single-use aluminum pan or baking sheet, form the mixture into a loaf shape approximately 3-4 inches thick and 12 to 14 inches.

Step 4

Allow the loaf to sit on the counter for 15 - 20 minutes to come to room temperature while you prepare your smoker.

Step 5

Preheat your smoker to 225 – 250 degrees F.

Step 6

Once your smoker is heated place the pan into the smoker, I used a continuous read digital thermometer with an alarm. If you don’t have one you will want to check the internal temperature of the meatloaf after 2 hours.

Step 7

Brush the meatloaf with the BBQ sauce after about 2 hours.

Step 8

Smoke the meatloaf until the center reaches an internal temperature of 160 degrees F. It will take, in total, 2 1/2 to 3 hours to reach this temperature.

Step 9

Remove from the smoker and transfer the loaf to a cutting board, slice, and serve right away.