JC's Smokehouse Texas Meatloaf

Start by chopping up your onion and bacon. Now it's time to fry the bacon the bacon in a pan over medium heat. When done, pull bacon from the pan and set in a big mixing bowl making sure to leave the grease in the pan. Then add onion to the pan and saute until soft and translucent. When cooked thru, dump onions and grease into bowl with bacon and let it cool for 10-15 minutes. (It's important to cool the onions and grease so it doesn't cook the meat and egg mixture prematurely) Now that onions and bacon have cooled down, add ground beef and breakfast sausage to the mixing bowl. Now add the CFA sauce, mustard, ketchup, Worcestershire sauce, bbg rub and eggs into the bowl and gently mix together (careful not to overmix and pack too tight). Once mixed, add brown sugar and bread crumbs and gently mix dry ingredients into the meat. Now to make sure the meatloaf doesnt fall apart during cooking, we will pack the meat tightly into 3 loaf pans lined with saran wrap and place in the freezer to harden up. When ready to cook, pull loaves from freezer and let sit on counter for 45 minutes to soften up the outside slightly and set on a wire baking rack and place in your smoker or oven at 250 degrees. Combine white vinegar, tomato paste and bbq sauce in a small mixing bowl and every 60 minutes, baste the meatloaf while it cooks. It should create a nice glaze by the time its done cooking. Cook until internal temperature reaches 165 degrees. Pull off smoker and rest 15 minutes before slicing and serving. Enjoy!