Step 1

Preheat your smoker to 325° according to factory directions.

Step 2

Place all of the glaze ingredients in a sauce pan and mix well. Heat to simmering, and stir frequently while you mix up the loaf ingredients. The sauce should thicken slightly and reduce.

Step 3

Finely chop the onion and mix in all of the other loaf ingredients except the ground beef. Stir until well combined, and then add ground beef and mix until fully incorporated, but don't over-mix!

Step 4

Press the meat mixture down into a disposable 10x13 inch foil pan that's been lightly sprayed with cooking spray, and make some space between the edge of the loaf and the pan.

Step 5

Pour 1/3 of the glaze over the loaf, leaving room for the glaze to mix with the fat and juices from the beef.

Step 6

Cook on the grill for 30-45 minutes, or until it is solid enough to stay together when you flip it out of the pan onto the grill grates. The time it'll take depends on many different factors, so like everything BBQ, COOK TO FEEL/TEMP and not to time.

Step 7

Drain out the juices and fat into a heat-safe container.

Step 8

Flip the meatloaf carefully out onto the grill grate, and brush on some more of the glaze, and close the lid. Cook for 10 minutes, baste again, and then close the lid for another 10-15 minutes.

Step 9

Remove from the grill once the internal temperature is at least 160° by sliding a flat cookie sheet under, or carefully sliding it off onto a cookie sheet.

Step 10

Let rest for 10 minutes and then cut into squares and serve.