Instructions

1. Preheat the YS640 Smoker to 240F.
2. To a bowl, add the torn bread and the milk. Gently press the bread into the milk. Allow to set for 5 minutes. This is known as the panade
3. To a different large bowl, add the beef, pork, eggs, onion, garlic, parsley, steak seasoning, panade (milk/bread), and 1/2 cup of BBQ sauce). Gently mix until combined. Do not over mix as the meatloaf will be tough.
4. Line a rimmed baking pan with parchment paper (at this point you can also add a cooling rack inside the pan as well if desired). Using damp hands, form the meatloaf(meatloaves). You want the meatloaf/meatloaves to be snug/compact and hold the shape.
5. Place onto the pan/cooling rack. Place the whole tray into the smoker, top rack. After 30 minutes, baste the meatloaf/meatloaves. Continue doing this every 30 minutes until the internal temp reads 165F. Depending on your smoker and the size of your meatloaf/loaves this can take 2-4 hours.
6. Remove from the smoker, allow to cool for about 10-15 minutes before slicing and serving.