Preheat. Fire up your pellet grill and preheat to 250°F. Hickory and Cherry Woods are delicious with this recipe.

Make the meatloaf. Dice your onions and peppers. In a small skillet, sauté veggies in avocado oil until they are tender. Combine ground beef, cooked veggies, oatmeal, eggs, soup mix and ¼ cup of ketchup in a bowl. Mix very gently and do not overmix (your meatloaf could end up too tough if it is handled too much).

Form the loaf. Get a bread baking pan and gently press down the meatloaf mixture so that it's solid and dense. Place in the freezer for 30 – 45 minutes to firm up.

Smoke. Remove meatloaf from the freezer and flip the pan upside down on to a cutting board (or directly onto your spatula). Then, place meatloaf on the smoker for 1 hour.

Sauce. After one hour, coat the top with the remaining ¼ cup of ketchup or more if you want and if you want to get wild use BBQ sauce instead. Let it smoke for 2 more hours or until the internal temperature reaches 165°F.

Dig in! Remove the meatloaf from the smoker. Rest for at least 5 minutes before slicing and serving.