Combine: 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of liquid smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon worcestershire sauce, and 1/8 teaspoon of garlic powder.
Fire up your smoker. The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible.
Sauté the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly.
Form the ground meat mixture into one large loaf, or several smaller loaves. Smaller loaves cook quicker,
Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favourite wood for smoke (mesquite is my choice). When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours.
If you like, you can top the smoking meatloaf with ketchup or barbecue sauce one-half hour before removing it from the smoker. I like barbecue sauce, myself.
Notes & Tips
Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little. This smoked meatloaf recipe makes dandy sandwiches for the lunchbox.