In a large bowl, combine the ground beef, diced raw bacon, diced onion, oatmeal, BBQ sauce, and rub* See recipe notes below for how to make the rub.
1 pound 80/20 ground beef, 4 ounces thin bacon, ½ sweet onion, 1 large egg, ⅓ cup oatmeal, 2 Tablespoons Beginners Luck BBQ Rub, 2 Tablespoons 10-Minute BBQ Sauce
Mix all the ingredients thoroughly. Transfer the meat mixture to your cutting board and begin to form the meatloaf. You want to pack the meat mixture together enough so it doesn't fall apart when cooking. I do this by smacking it and shaping it for several minutes until the ingredients are compressed together and I don't see any visible splits in the outside of the meatloaf. See video in the recipe article for demonstration.
Preparing the Woodfire Smoker
Fill the hopper with ½ cup of pellets. Make sure the grill plate is in the Woodfire Smoker. With the lid closed, turn the Woodfire Grill on and turn the dial to the smoker setting. Set the temperature to 225℉/105℃ and the time for 90 minutes. Press start.
The Woodfire will start the ignition process of the pellets automatically and then go into preheat mode. Let it preheat fully and it is perfectly fine if the countdown starts before you put the meatloaf on.
Smoking the Meatloaf
Open the lid once the smoker has fully preheated and let the white smoke dissipate. Place the formed meatloaf on the grill grate of the Woodfire and close the lid.
After about 30-45 minutes, check the hopper, and when the pellets have reduced by about 50%, add another ¼ cup of pellets. They will ignite from the heat of the burning pellets so you don't have to do anything else. If you let the pellets burn complete out, refill the hopper with ½ cup of pellets and press the ignite button on the front of the smoker.
After 70 minutes of cook time, baste the top of the meatloaf with the bbq sauce and cook another 20 minutes or until the meatloaf reaches an internal temperature of at least 165℉/74℃. Do not worry if the meatloaf temperature is above that, mine usually gets to around 180℉/82℃ and it's perfectly fine. The meatloaf needs 90 minutes to take on the full smoke flavor.
3-4 Tablespoons 10-minute BBQ Sauce
Remove the meatloaf from the Woodfire. Let the meatloaf cool slightly before slicing so it holds together better. Slice & Serve!
Notes
Nutritional Values are estimates and will depend on what seasonings you use and the BBQ sauce you use.
If you can't find celery salt, you can omit it and add extra salt if needed. Mix all the seasonings together in a small bowl. Store the leftover rub in an airtight container.