1 cup Hoff’s Original BBQ Sauce

1 cup panko breadcrumbs

3 cloves garlic

1 medium carrot

1 medium onion

1 tablespoon olive oil

1 teaspoon dried sage

1 teaspoon salt

2 large eggs

2 pounds ground chuck

1 pound mild sausage

1:
Combine the garlic, carrots, and onions into the bowl of a food processor and process until finely chopped but not pureed, approximately 10 pulses.

2:
Heat the olive oil in a pan set over medium heat. Once the oil shimmers, add the onion mixture, sage and salt and cook, stirring frequently, until the vegetables soften and begin to brown slightly, approximately 5 minutes.

3:
Add the mixture to a mixing bowl along with 1/2 cup of Hoff’s BBQ Sauce, panko bread crumbs, eggs, ground chuck, and sausage. Use your hands to thoroughly combine.

4:
Using a loaf pan lined with plastic wrap, press the mixture firmly into the pan until it’s full, then cover with more plastic wrap and put in the freezer for 1 hour.

5:
Heat a smoker to 250 degrees F and add your wood of choice. Flip the meatloaf onto an airbake pan or something with holes in it that will let the smoke through while also giving the bottom support so it doesn’t lose its shape - a few layers of aluminum foil with holes poked in it works as well.

6:
Set the meatloaf in the smoker and cook until the internal temperature of the meatloaf reaches 130 degrees. Baste the meatloaf with ½ cup Hoff’s Original BBQ Sauce and continue to smoke until the internal temperature reaches 145 degrees.

7:
Remove from smoker and let rest for 30 minutes before serving.