Monster Smoked Meatloaf

• Mix salsa, eggs, onion, barbecue sauce, mustard, ketchup, Parmesan cheese, sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl.
  8 oz Chunky Salsa, 4 Eggs, 1 Onion, ¼ cup BBQ Sauce, ¼ cup Mustard, ¼ cup Ketchup, ¼ cup Parmesan Cheese, 2 tbsp Sriracha Sauce, 2 tbsp Soy Sauce, 2 tbsp Malt Vinegar, 1 1.25 ounce Packet Meatloaf Seasoning Mix, 1 tbsp Salt, 1 tbsp Garlic Powder, 1 tbsp Ground Black Pepper
• Stir beef and sausage into salsa mixture until thoroughly mixed.
  5 lbs Ground Beef, 2 lbs Sausage
• Add enough bread crumbs to bring meatloaf mixture together.
  1 cup Bread Crumbs
• Line a container with plastic wrap. Pack meatloaf mixture into the container. Chill until set, 3 to 4 hours.
• Preheat smoker to 250 degrees F (121 degrees C) according to manufacturer's directions.
• Line a wire rack with aluminum foil. Position in a cake pan lined with aluminum foil. Use plastic wrap to lift meatloaf onto the prepared wire rack.
• Smoke meatloaf until no longer pink in the center, about 3 hours.

Meatloaf Topping

• Combine barbecue glaze, barbecue sauce, mustard, ketchup, and Worcestershire sauce in a small bowl to create your topping.
  2 tbsp BBQ Glaze, 2 tbsp BBQ Sauce, 2 tbsp Mustard, 2 tbsp Ketchup, 1 tsp Worcestershire Sauce
• Baste meatloaf with topping.
• Continue smoking until an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), 1 to 2 hours more.