2 large eggs, lightly beaten

³⁄₄ cup organic whole milk

²⁄₃ cup finely crushed MSG-free pork rinds, Ritz crackers, or saltines

1 tbsp chopped onion

2 garlic cloves, minced

1 tsp sea salt

1 tsp freshly ground black pepper

1 tsp minced fresh sage

1 tsp Worcestershire sauce

1¹⁄₂lb (680g) lean ground beef (look for grass-fed, organic, and hormone-free)

For the topping:

¹⁄₄ cup Tomato & Garlic BBQ Sauce or other store-bought variety

³⁄₄ cup smoked or regular shredded Cheddar cheese

Equipment:

Disposable aluminum loaf pan

1. In a large bowl, mix together all ingredients except beef until uniformly combined. Add the beef and mix with your hands until well combined. Gather the mixture into a ball and transfer to the loaf pan, pressing it firmly into the corners and smoothing the surface.

2. Set the smoker to 250°F (120°C) and transfer the loaf pan to the smoker. Smoke until it reaches an internal temperature of 160°F (71°C), 1¹⁄₂ to 2 hours. Apply the topping during the last 30 minutes of smoking. Spread the Tomato & Garlic BBQ Sauce over top and sprinkle with shredded Cheddar. Let rest for 5 minutes before serving.

Pairing suggestions: This pairs brilliantly with Cauliflower Mac & Cheese or Honey Mustard Brussels Sprout Slaw.

Maximizing leftovers: Leftovers make for great meatloaf patty melts.