I let it it all hang out on this recipe. This is by far my best meatloaf recipe so far. Follow this recipe to the letter and you will enjoy a moist full of flavor mouth watering meatloaf!

First things first! Get out there and fire up your smoker. In this smoke I used Hickory wood pellets in my Yoder YS640. Choose the wood flavor of your liking and get your pit heated up to 225 degrees at the grate. We will be cooking this meat low and slow to make sure its rocks!

Dump 7 1/2 to 8 lbs of 80/20 ground beef into a large mixing bowl. Do not use anything less then 80/20 ground beef. In a medium mixing bowl combine 4 eggs, 1/3 cup water, 4 tbsp Tiger Sauce, 2 tbsp Mad Hunky Poultry Brine, 1 tbsp Liquid Smoke and 1 tsp coarse ground black pepper. Mix this up thoroughly.

Next pour the egg mix over the meat. Add 1 chopped Vidalia Sweet Onion, 1 cup crushed pig skins, 1/2 cup Panko bread crumbs and 3 cups shredded medium cheddar cheese. Now that you have all the love in the bowl it's work time. Using latex food grade cloves thoroughly mix the contents. You want to work the spices, cheese etc. into all the meat.

Once mixed, dump the meat mix onto a greased cooking sheet. Divide the meat into two equal parts. Using the gloves, form the meat into to two loafs of desired size. 

Once you have formed the two meatloaf's turn them over and rub Ketchup on the bottom and apply Mad Hunky All Purpose Rub. Turn them back over and do the same to the top and sides.

Place both meatloaf's near the center of your smoker. The smoker should be pre-heated to 225 degrees. If your cooking on a pellet smoker you can get more smoke on it by started out at 190 degrees for the first hour then going to 225. Regardless we won't pull the meatloaf until the inside temperature reaches 158 - 160 degrees.

Let it suck up the smoke of the Gods for about 3 hours then open the hood and take a good look at this awesome load of bovine. You will notice cheese oozing from the meat with some juices. Don't TOUCH IT! Control yourself we are here to mop the meat not eat it yet. Grap your ketchup and mop and mop some more ketchup on the exterior. Shut the hood and increase the temperature of your pit to 270 degrees. This will caramelize the sauce on the exterior. The remainder of the cook should take about an hour.

Pull the meatloaf when the internal temperature reaches 158 - 160 degrees. Let stand 15 minutes and then cut the bad boys open. Slice only what you eat. This will keep the rest of the meat that gets refrigerated stay nice and moist.

Serve with your favorite sides but makes sure to toast some Hawaiian sweet rolls with butter on them. They go great with the meatloaf.