1 Tablespoon oil, preferably canola or corn
½ cup minced onion
½ green or red bell pepper, chopped fine
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
1 ¼ pounds ground beef
¾ pound ground pork
1 ½ cups dry bread crumbs
3 Tablespoons sour cream
2 Tablespoons Worcestershire sauce
1 egg
¼ cup stock, preferably beef
1 teaspoon Tabasco or other hot pepper sauce to taste
Prepare your smoker, bringing the temperature to 200 to 220°F.
In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl.
Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof sheet pan.
Transfer the loaf to your smoker and smoke the meat until the internal temperature reaches 170°F (approximately 1 ½ – 2 hours). When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf.
After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches
Source: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl