Mince your garlic cloves finely and dice the onion into small, even 1/4-inch pieces—this ensures they cook through evenly during smoking and distribute flavor uniformly throughout the meatloaf. While you're prepping, tear the bread into small pieces (about the size of peas) to help bind the meat mixture and keep it moist. Preheat your Traeger smoker to 225°F, which gives the meatloaf time to develop a subtle smoke ring and cook gently through to the center without drying out the exterior.

In a large bowl, crack your room-temperature egg and whisk it lightly to break the yolk. Add the torn bread pieces to the egg and let them absorb the moisture for about a minute—this creates a binder that helps keep your meatloaf tender and juicy rather than dense and crumbly. Stir in the minced garlic, diced onion, Worcestershire sauce, barbecue sauce, salt, and black pepper, mixing these seasonings and binders together until well combined. This is your flavor base, so make sure everything is evenly distributed.

Add the 2 pounds of ground meat mixture (equal parts beef, pork, and veal) to your seasoning mixture in the bowl. Using your hands, gently fold and combine the ingredients until just mixed together—avoid overmixing, which can make the meatloaf tough and dense. I prefer to form my meatloaf into an oval shape rather than a loaf, as this allows more surface area for smoke penetration and creates a better texture throughout. Once formed, it should hold together firmly but not feel compressed.

Place your formed meatloaf oval directly on the smoker grate at 225°F. Smoke for approximately 2 hours, or until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the thickest part of the meatloaf. I always check the temperature starting around the 90-minute mark to avoid overcooking—every Traeger burns slightly differently, so timing can vary. Once it hits 160°F, remove it from the smoker and let it rest for 5-10 minutes before slicing, which helps the juices redistribute and makes for cleaner, more tender slices.