This Smoked Meatloaf is the best meatloaf I’ve ever had. Sorry Mom!!! I’ll tell how I do it below, but the recipe & full YouTube video can be found at meatchurch.com as always. Also, y’all go follow @wsauceofficial new account. That stuff makes this meatloaf next level. Trust me! Ingredients: • 3 pounds ground chuck (sub your fav ground meat such as wild game) • 1 lb tube of breakfast sausage • 4 slices white bread, crumbled • 1/3 C whole milk • 1/4 C @meatmitch Whomp BBQ sauce • 1/4 C Worcestershire Sauce - We love The @wsauceofficial Fireshire • 1 medium yellow onion, finely chopped • 2 eggs, beaten • 2 T, Meat Church Gourmet Garlic & Herb • Prepare smoker at a temperature of 250 degrees. • Combine milk and bread. Set aside for about 10 minutes. • Mix remaining ingredients in a large bowl. Add the bread. Combine by hand. • Line a loaf pan with saran wrap. This recipe makes 2 loafs, so if you have 2 pans, do this twice. • Divide the meatloaf mixture into the 2 pans. • Cover with saran wrap. • Place in the freezer for at least 4 hours. I have also done this overnight. • Remove the meatloaf from the saran wrap. • Paint with a binder. We used more @wsauceofficial Fireshire. • Season with Meat Church Holy Gospel All Purpose BBQ Rub. • Place the meatloaf in the smoker. Smoke the meatloaf at 250 until the internal temperature reaches 165 degrees F. This will take approximately 4 hours at 250. You can also choose to cook this hotter if you want it to be less smoky or if you don’t have 4 hours. The important piece if to get the meatloaf to 160 internal temp using your instant read thermometer. • Remove the meatloaf from the smoker and allow to rest. It will carryover cook to get to 165 internal. • Glaze with additional BBQ sauce. Slice with a brisket slicer and enjoy! ——————————————⁠——————— #MeatChurch #TexasBBQ #Meatloaf #SmokedMeaoaf