Smoked Meatloaf Sandwich

Start by soaking the bread in the milk. Then get a large mixing bowl out and add in the remaining ingredients (except buns and BBQ sauce).

Once the bread is soaked, add the bread to the mixture. Using your hands, combine to make sure all of the ingredients are nicely incorporated but not overly mixed.

Add the meatloaf into an aluminum pan and place into your preheated smoker (mine was stable at around 235ºF). Cover, and let this smoke for about 2 hours, or until internal temperature of the meatloaf is about 165ºF. Once that internal temperature has been met, carefully remove the pan—careful as it is hot, and there are plenty of juices. I use a couple of pair of tongs to do this.

Once the meatloaf has slightly cooled, remove it from the pan and cut it into slices.

I made mine into a sandwich, and lightly seared it on a nonstick skillet for a few minutes. I then slathered some of my favorite barbecue sauce on the bottom bun, topped with the smoked meatloaf, and garnished it with a pickle.