• Clean your barbecue smoker or pellet grill and prepare it according to your usual ritual. Preheat the smoker to 225°. You will need enough pellets or wood chips for approximately 4 hours. 

Meatloaf Preparation 

• In a large bowl, combine the panada ingredients and seasonings, mixing well to evenly distribute the seasonings throughout the mixture and creating a breadcrumb paste used to bind the ground meat. 
• Next, add in the grated white onion and minced garlic cloves, mixing well to distribute throughout the breadcrumb mixture. 
• Finally, add the ground sirloin folding it into the panada until it is evenly distributed and looks like meatloaf mixture.
• In the aluminum pan, place a layer of meat mixture down,  which will be the footprint of the size of your meatloaf. (See photo)
• You want this first layer to be about an inch thick. On a cutting board, trim the 8 ounce block of cheese to about 6 ounces. Save the 2 ounce block of cheese for another recipe and place the 6 ounce block in the center of the meatloaf.
• Using the rest of the meat mixture, mound the ground meat on top of the cheese, covering it fully on all sides, and creating a loaf shape so that it looks like a traditional meatloaf. Make sure the cheese is firmly covered in meat on all sides to prevent leakage.
• Spray the cooling rack with a nonstick spray and gently pick up the meatloaf and place it on top of the cooling rack using both hands. Take a moment to fix any holes. Take the cooling rack holding the meatloaf and place it above the aluminum baking pan as a drip pan.
• Season the top of the meatloaf with any seasoning salt that you like (or just use additional salt and pepper) and place it in the barbecue smoker.
• It is best to not insert a thermometer probe into the meatloaf, as the probe can cause the cheese to leak. We recommend using a Thermopro instant-read thermometer to monitor the internal temperature of the meatloaf during the last hour of cooking. It's best to avoid puncturing the meatloaf with a temperature probe for the first 2-3 hours while the meat sets up and creates a strong chamber to contain the melted cheese. 

To Make The Meatloaf Glaze:

• Meanwhile, prepare the glaze by mixing all of the ingredients in a bowl and whisking well. Reserve for the last 45 minutes of cooking.

Smoking Instructions:

• Smoke the meatloaf for three hours at which point the meatloaf should be about 140° internal temp. You may increase your smoker temperature to 325° if you want to speed up cooking. 
• You will cook the meatloaf to an internal temperature of 160 degrees Fahrenheit.
• Glaze the outside of the meatloaf with the glaze mixture throughout the last 45 minutes of cooking. We glazed twice, using half of the mixture each time to create a thick, sticky layer of richly flavored glaze. 
• We glazed once at the 3-hour mark and the remainder about 40 minutes later, when we were approaching the pull temperature of 160°.
• Smoking times vary with your personal setup. Just ensure you cook to an internal temperature of 160 degrees, and glaze the meatloaf during the last 30 minutes of smoking so the glaze can set. 
• Let the meatloaf rest for 10 minutes before serving. Cut slices revealing the cheese filling and serve immediately.