Preheat Your Camp Chef: Fire up your Camp Chef pellet grill and set it to 225°F. This is your oven for this adventure.

Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, diced onions, minced garlic, eggs, ketchup, Worcestershire sauce, salt, black pepper, smoked paprika, dried oregano, and cayenne pepper. Get your hands in there and mix everything together until well combined. Don't be shy; give it a good mix!

Form the Meatloaf: Shape the mixture into a loaf on a piece of aluminum foil. You can mold it directly on the foil to make it easier to transfer to the grill.

Choose Your Wood Chips: Now, the fun part. What wood chips should you use for smoking meatloaf? Depending on your flavor preference, go with hickory, mesquite, or applewood. Load up your Camp Chef with these chips.

Place the Meatloaf on the Grill: Carefully place your meatloaf, still on the foil, directly onto the grill grates of your Camp Chef. Close the lid, and let the smoky magic begin.

Baste the Meatloaf: After 30 minutes, start basting your meatloaf with the barbecue sauce every 30 minutes. This adds an extra layer of flavor and keeps the meatloaf moist.

Monitor the Temperature: Use a meat thermometer to check the internal temperature of the meatloaf. You're aiming for 160°F. It should take around 2-3 hours, but it's all about that magical 160°F.

Rest the Meatloaf: When your meatloaf reaches that perfect 160°F, remove it from the grill, and let it rest for about 10-15 minutes. This resting period keeps those precious juices locked in.

Slice and Serve: After resting, slice up your smoked meatloaf and prepare to feast! Serve it up with your favorite sides.