Set up your smoker and preheat it to 225°. Use a digital read thermometer to track the temperature on the grill grate. Don’t rely on the thermometer built into the lid of the smoker, they are usually at least 20 degrees off.
I highly recommend including a water pan or water/drip pan to the lower rack of the smoker, under the meatloaf. Place a drip pan with water under the grill grate if possible, or place it off to the side of the main grill grate. (This will depend on the type of smoker.)
(If using wood or charcoal smoker, maintain the temperature right around 225° but don’t let it get below 225° or over 250°).
Combine all the ingredients for the meatloaf in a mixing bowl and mix until completely incorporated.
Grease a grill basket with some oil and scrape the meat mixture onto it. Shape the mixture into a loaf. (Note: size and thickness of the loaf will affect the cooking time so you can make it a little thicker or a little thinner as you wish.)
Insert the digital read thermometer probe through the side of the meatloaf towards the center. Try to place it right in the middle so it get the reading from the center of the meatloaf.
Place the basket with meatloaf on the smoker when it's preheated and let if cook until it reaches internal temperature of about 150°. Take it off the smoker or simply lift the lid off to glaze it with BBQ sauce. Generously glaze it with BBQ sauce and close the lid (or place it back on the smoker). Let it cook more until reaches 160°.
Take the meatloaf off the smoker, glaze it with some more BBQ sauce, tent with aluminum foil, and rest for about 15 minutes before cutting and serving.