7 lb Smoked Meatloaf for a Crowd

1. In a large bowl, mix the ground sirloin, ground pork, eggs, milk, dehydrated chopped onion, ketchup, Dijon mustard, 4 tbsp BBQ sauce, 4 tbsp Worcestershire sauce, panko breadcrumbs, and 4 tbsp beef rub. Mix all ingredients thoroughly until well combined.
2. Cover the bowl and let the meatloaf mixture sit up overnight in the fridge. This rehydrates the onions and helps them blend in.
3. Prepare the Glaze: In a separate small bowl, whisk together 6 tbsp BBQ sauce, 4 tbsp Worcestershire sauce, and 2 tbsp honey.
4. Prepare your smoker/grill (e.g., Traeger Grills Woodridge). Lay out greased butcher paper on the grill grates. Spray the paper with duck fat spray and sprinkle generously with beef rub.
5. Form the meatloaf mixture into a large loaf shape and place it on the prepared butcher paper.
6. Preheat your smoker to 250°F.
7. Smoke the meatloaf at 250°F until its internal temperature reaches 145°F.
8. At 145°F internal temperature, brush the prepared glaze evenly over the meatloaf.
9. Continue to cook until the internal temperature reaches 155-160°F.
10. Remove the meatloaf from the smoker, let it cool for a bit, then slice and enjoy!