Combine everything EXCEPT 1/4 cup of bbq sauce and the beef rub in a large bowl and mix well.

Roll the mixture onto a sheet of aluminum foil or parchment paper and form into log/loaf.

Wrap the loaf in the foil/parchment and refrigerate for one hour to help the loaf set.

Set your pellet smoker to 225F and use hickory pellets for smoke.

Remove the wrapped meatloaf from the refrigerator and season the top and sides with the beef rub.

Use the foil to transport the meatloaf to the smoker and then use the foil to roll the loaf so that the seasoned side is DOWN.

Season the TOP of the meatloaf with the remaining rub.

Smoke the meatloaf for one hour at 225F.

Open the smoker and glaze the top of the meatloaf with the bbq sauce.

Raise the temperature of the pellet grill to 325F.

Smoke for another 30-45 minutes until an internal temperature of 160F.

Carefully remove the smoked meatloaf from the grill and allow to cool for 30 minutes for easier slicing.