Smoked Meatloaf

Steps

1. In a large bowl, combine the ground beef and pork sausage.
2. Finely chop or dice the red bell pepper, dahlia onion, serrano peppers (removing stems and seeds), and garlic cloves. Add them to the meat mixture.
3. Mix in half of the Original Red River Ranch Seasoning.
4. In a separate bowl, mix the remaining half of the seasoning with 1/4 cup of honey, 3 tablespoons of chipotle pepper adobo sauce, horseradish, Worcestershire sauce, and smoked paprika. Mix well to create the glaze base.
5. Take one slice of light white bread and spread some of the prepared glaze mixture on it.
6. Whisk together the cream, egg, and milk in a small bowl until combined.
7. Crush the Ritz crackers into crumbs (or use any suitable substitute).
8. In a large mixing bowl, combine the meat mixture with the wet ingredients: the bread/glaze spread, the cream/egg/milk mixture, and the cracker crumbs.
9. Mix thoroughly to ensure all ingredients are well incorporated.
10. Line an 11x14 inch baking sheet with parchment paper.
11. Form the meat mixture into a loaf shape and place it on the center of the lined baking sheet.
12. Lightly coat the entire surface of the meatloaf with the glaze mixture.
13. Wrap the meatloaf tightly in the parchment paper, ensuring you keep the paper attached to the loaf as you roll it up.
14. Place the wrapped meatloaf into an icebox for 20 minutes to chill.
15. Preheat your smoker and set up indirect heat using a combination of oak, mesquite, and cherry wood (and hickory at the end).
16. Carefully transfer the chilled meatloaf onto a wire rack placed over a pan on the grill. Ensure it is positioned so that any grease drips into the pan.
17. Smoke the meatloaf for 30 minutes.
18. After 30 minutes, add more mesquite and cherry wood to the smoker and give the meatloaf another coating of glaze.
19. Continue smoking for a total of 1.5 hours (90 minutes), basting twice during this time.
20. After 1.5 hours, apply a final coat of glaze.
21. Once the internal temperature reaches about 155°F, remove the meatloaf from the smoker and place it on a cutting board.
22. Wrap the finished meatloaf tightly in foil and let it rest for 10 minutes before slicing.