Gather and measure out ingredients.

Dice your onion and bell pepper. On an oiled skillet on medium heat, sauté until tender (6 – 7 minutes). Set aside to cool.

Puree’ or process your oats. You don’t want them too fine though. In a mixing bowl, add in whisked eggs, onions, peppers, ground meats, oats, BBQ rub and 3 tablespoon Alabama Sauce. Mix together and place inside a loaf pan. Once inside the pan be sure to press down on it to form the meatloaf. Then, freeze it for 45 minutes.

Preheat the smoker to 250°F. Once up to temp, place meatloaf directly on the rack. Close the lid and let it smoke for 4 hours.

While the Meatloaf is smoking, make the sauce. Premeasure ingredients to make it easier. Using your 3 qt saucepan over medium low heat, add ingredients one by one in this order: Vinegar, horseradish, lemon juice, Worcestershire, mustard, pepper, salt, garlic, onion powder, cayenne and sugar. Mix with wire whisk.

Combine heavy cream and corn starch together in a small bowl and pour into the sauce and whisk. After 60-90 seconds, the sauce will start to thicken up and turn almost into gravy. If not, add another ½ tablespoon of corn starch and 2 tablespoon cream together and pour into sauce and it will thicken. Once thickened place in a bowl and let cool.