Recipe developer and pellet burner at Crave The Good. Disciple of the No Carb Left Behind movement.
Grate onion over bread crumbs and toss to coat.
Add lean ground beef, eggs, and seasonings. Mix together, but avoid over-mixing.
Gently form the meatloaf into a large loaf and place on top of a tinfoil boat placed on wire mesh rack.
Combine vinegar, brown sugar, and ketchup together to create the sauce. Then liberally baste the meatloaf before placing on the smoker.
Smoke the meatloaf at 225f for 2 hours, baste it again, then continue smoking until the internal temperature reaches 165f.
Once cooked, allow meatloaf to rest at room temperature for 10 minutes before slicing and serving!