Bring your offset smoker to temperature you want to maintain a temperature of roughly 250 degrees throughout the smoking process.
Mix the meats in a large bowl,mix the beef, pork, pork sausage, onion, and carrot with your hands. You want to mix enough so all the ingredients are well blended, but don’t over-mix, or your meatloaf will be too dense.
Mix the filling – in a medium bowl, mix the cheddar cheese, eggs, BBQ sauce, Worcestershire sauce, and hot sauce with a spoon.
Pour the filling into the meat bowl – and again, with your hands, mix all the meat and filling ingredients together until well blended. Again, be sure not to over-mix.
Add the breadcrumbs – using about a ¼ cup at a time, add the breadcrumbs and mix with the meat mixture. HINT: You’ll know when it’s mixed just right when you can pick up the entire meat mixture in your hands and form a giant, somewhat loosely held together “meatball” that keeps its shape.
Gather the smoking pans – one of each 12” x 8” x 2” aluminum pan, 10” x 8”wire rack, and8.5” x 4.5” x 2.75” aluminum loaf pan. With a small sharp knife, poke 8 holes in the bottom of the loaf pan to allow the fat and liquid to seep out while the meatloaf is smoking. This is a great tip!
Place the meatloaf into the loaf pan – with your hands, gently pack the meatloaf into the loaf pan, making sure all corners and sides are filled with the meatloaf. Place the wire rack into the aluminum pan and place the meatloaf pan onto the wire rack. Brush BBQ sauce on top of the meatloaf.
Place the meatloaf onto the smoker – and smoke the meatloaf at roughly 250 degrees for 3-4 hours or until the internal temperature of the meatloaf is 160 degrees.
Remove the meatloaf from the smoker – and with a pair of scissors, cut both loaf pan sides in the middle of the pan. Pull the sides apart, and with a spatula, remove the meatloaf to a cutting board. Slice and enjoy!
