Line a loaf pan with aluminum foil and spray with nonstick baking spray. Set aside.
Whisk egg. Add bbq sauce and breadcrumbs. Let soak for about 5 minutes.
Add the ground beef, meatloaf seasonings, and diced onions. Gently mix with your hands being careful to not overmix. Press the meatloaf mixture into the prepared pan.
Invert the meatloaf directly on the smoker rack, a wire rack, or pan with holes in the bottom and remove the aluminum foil.
Smoke until the internal temperature of the meatloaf is 140 degrees. The amount of time will vary depending on the thickness of the meatloaf. I usually plan on about 2 hours.
Brush about a 1/3 of the glaze over the meatloaf. (See note below) I like to use a long handled basting brush or take the meatloaf out of the smoker to glaze it then put it back on the smoker for 15 minutes, or when the meat has an internal temperature between 145-150.
Glaze the meatloaf again using about 1/3 of the sweet sauce. Smoke until the internal temperature is 155℉.
Remove the meatloaf from the smoker. Glaze with the remaining glaze. Tent with aluminum foil. Rest for 10 minutes. Serve
How to make BBQ Meatloaf Glaze
Add all the glaze ingredients to a medium saucepan. Whisk.
Bring to a boil over medium heat. Cook for 5 minutes, or until the sauce is thick and bubbly.
Notes
Glaze: Brush more of less sauce on the top or the meatloaf to your personal preference. Sometimes I like saving a little extra for dipping the meatloaf in.