Smoked Meatloaf Sandwich

Preheat your smoker to 250°F (120°C).

In a large bowl, gently combine the ground beef, diced onion, diced bell pepper, panko breadcrumbs, eggs, and sweet pork rub. Season with salt and pepper. Be careful not to overmix.

Form the mixture into a loaf shape and place it on a wire rack set over a baking sheet.

Place in the smoker and cook for about 2 hours, or until the internal temperature reaches 150°F (65°C).

Brush the top and sides of the meatloaf with about 1/2 cup of the BBQ sauce. Continue to cook for another 30 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is set and tacky.

Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing.

Using a long slicing knife, cut the meatloaf into thick, 'two-finger' slices.

To assemble the sandwiches, place a slice of meatloaf on a piece of white bread. Top with dill pickle slices and a drizzle of the remaining BBQ sauce, then add the top slice of bread.