Grill bell peppers over a gas or charcoal grill. Grill all sides of each pepper until blackened, about 15-20 minutes.
Place blackened peppers in a small bowl and cover with a plate to allow the steam to loosen up the skin on the peppers. Let steam about 15 minutes and then peel off the pepper skins and scrap out the seeds. DO NOT rinse the peppers under water to remove the skin and seeds because that will remove all the smokey flavor.
Chop the bell peppers and set aside.
FOR THE MEATLOAF:
In a large bowl, combine all ingredients but only add ½ cup of the 1 ½ cup of barbecue sauce. Reserve other 1 cup of sauce to top the meatloaf later. Mix all ingredients in the bowl together until thoroughly combined.
Take a small baking sheet and place a foil pan on it. Fill the loaf pan with the meatloaf mixture, top with the reserved 1 cup of barbecue sauce, and set aside to prepare the smoker.**Can make a homemade foil loaf pan by taking a 24" piece of heavy duty aluminum foil and doubling it over by folding it half. Mold the foil sides upwards to form a loaf pan.
Prepare the smoker and set it at 225F/107C degrees (I like to use fruit woods with this meatloaf, like cherry or apple). **Alternative oven cooking method to smoking the meatloaf: Bake meatloaf in a preheated 350F/177C degree oven for 1 ½ hours or until middle registers 165F/74C. Top the uncooked meatloaf with the 1 cup of remaining barbecue sauce before placing it in the oven.
Place the meatloaf pan directly on the rack of an indirect heat source of the smoker and smoke for 3-4 hours, or until middle of meatloaf registers 165F/74C degrees.
Remove fully cooked meatloaf from the smoker or oven, allow it cool for a couple of minutes in the pan. Then remove from the pan, cut into slices, and serve immediately.
Use a fruit hardwood for smoking. I like to use apple or cherry hardwood to smoke this meatloaf.
Store leftover meatloaf in a tightly covered container and keep for up to 5 days in the refrigerator.
Can freeze the cooked meatloaf for later! Freeze whole or individual thick slices by wrapping it really well with freezer butcher paper or plastic wrap and then place in a freezer proof bag.