ingredients

• 3 ⅓ pounds 80% lean ground chuck 
• 1 cup quick oats (and up to 1/4 cup more if you feel it needs it) 
• 1 cup whole milk 
• 2 large eggs (beaten) 
• 1 ½ tablespoons dried onion 
• 1 ½ teaspoons minced garlic 
• ½ teaspoon ground sage 
• ½ teaspoon smoked paprika 
• ½ teaspoon ground mustard
• 2 teaspoons salt 
• ½ teaspoon black pepper 
• 1 cup barbecue sauce

cooking

1. Place the ground chuck in a large bowl. 
2. Add 1 cup of oatmeal, milk, eggs, onion, garlic, sage, paprika, mustard, salt and pepper. Mix well. If you feel the mixture is too wet and needs another 1/4 cup oatmeal, go ahead and add it in. 
3. Shape into a loaf (about 10” long and 8” wide). Pack tightly. 
4. Place the loaf on a wire rack. The wires on the rack should not be widely spaced, but rather small squares so the loaf does not fall through. 
5. Place the rack with the loaf in the smoker and set to smoke. 
6. Allow the meatloaf to smoke for 30 minutes, then set the temperature to 225º Fahrenheit. 
7. Cook for 2 hours or until the internal temperature reaches 160º Fahrenheit. 
8. Glaze the meatloaf with your favorite bbq sauce during the last 20 minutes of cooking. The meatloaf is done when the internal temperature reaches 165º Fahrenheit. 
9. Let the meatloaf rest for 5 to 10 minutes before slicing and serving.