-
1
You will also need heavy duty aluminum foil to make your own loaf pan, or 2 disposable aluminum foil pans.
-
2
To roast bell peppers: Grill bell peppers over a gas or charcoal grill.
-
3
Grill all sides of each pepper until blackened, about 1520 minutes.
-
4
Place blackened peppers in a small bowl and cover with plate to allow steam to loosen up skin on peppers.
-
5
Let steam about 15 minutes and then peel off pepper skins and scrape out seeds.
-
6
Do not rinse peppers under water to remove skin and seeds because that will remove all the smoky flavor.
-
7
Chop bell peppers and set aside.
-
8
In a large bowl, combine all ingredients but only add 1/2 cup of the 1 1/2 cup of barbeque sauce.
-
9
Reserve other 1 cup of sauce to top meatloaf later.
-
10
Mix all ingredients in the bowl together until thoroughly combined.
-
11
Take a small baking sheet and make a foil loaf pan by taking a 24 piece of heavy duty aluminum foil and doubling it over by folding it half.
-
12
Mold foil sides upwards to form a loaf pan.
-
13
You can also use 2 disposable aluminum foil pans.
-
14
Fill loaf pan with meatloaf mixture.
-
15
Place meatloaf directly on the rack of an indirect heat barbeque smoker set at 225 degrees F and smoke for 34 hours, or until middle of meatloaf registers 165 degrees F degrees.
-
16
Brush top of meatloaf with remaining 1 cup barbeque sauce the last hour of cooking time.
-
17
Note: For an alternative oven cooking method to smoking, bake meatloaf in a preheated 350 degrees F oven for 1 1/2 hours or until middle registers 165 degrees F. Top uncooked meatloaf with remaining barbeque sauce before placing in oven.
-
18
Once fully cooked, remove meatloaf from pan and cut into slices.
