I'm guessing at the quantities as I just eyeball everything rather than using exact measurements.

2 lb ground chuck (80/20)
1 lb ground breakfast sausage, hot or regular
1/2 cup bell pepper (yellow, green, red mixed), diced
1/2 cup yellow onion, diced (1 small onion)
½ cup celery, diced
2 TBS olive oil
2 slices of loaf bread or a hamburger bun top and bottom
½ cup buttermilk
2 large eggs
1 pound bacon cooked crisp and crumbled
8oz of sliced mushrooms (white or portabella it doesn't really matter)
1/2 cup of shredded gouda
8oz softened cream cheese
jalapenos (optional) I sometimes add them and sometimes I don't, just depends on if I want the heat.
barbecue sauce (I just use sweet baby ray's)
rub (I've used different ones, just whatever you like)

Break the hamburger bun into pieces and put it in a bowl then pour the buttermilk over it. The bread will soak up the buttermilk and this will be part of what makes your meatloaf so moist. Once the buttermilk is absorbed then crack the eggs into it and mix it.

Chop up the vegetables and saute them in oil, about 10 minutes or until they get slightly tender. Once they are done put them in a bowl and let them cool. Once they cool mix in 3 tbs spoons of dry rub and 1/4 cup of BBQ sauce.

Put the hamburger and sausage in a bowl then add the bread mixture to the top of it, then add the vegetable mixture to the top of it, then add some salt and pepper on top of that.

Combine the ingredients but be very careful not to over mix it, over mixing it will make it tough and dry so just mix it enough to combine the ingredients and do it gently.

Divide the mixture into two equal portions then form one into a loaf. To make that easy and so that my two loaves wind up approximately the same size I form them in a baking dish.

So after forming one of them I then spread the softened cream cheese over the top of the first loaf holding it back about and inch from the edges. I then put my bacon, mushrooms, and gouda on top also keeping it an inch from the outer edge. I also like to pour a little bit more BBQ sauces and some more dry rub on it at this point but not a lot more. If you want jalapeno's also put them on at this point.

Then form your second loaf in another baking dish. Take that dish and turn it upside down on top of the first one so that all of the stuffing is sandwiched in between the two loaves. Then push the edges together and combine them so that it forms a single loaf.

Then take a Bradley rack and turn the meatloaf over so that it sits on the Bradley rack. Heat your smoker to 225-240 and if you use a water pan put that into the smoker. Then place the meatloaf in the smoker and let it go for about 3-4 hours until it reaches a temp of 155 degrees. When it reaches 155 then brush the top and sides with more BBQ sauce and then smoke it for about another 1/2 hour to carmelize the sauce. Finished temp is 160 but you can take it off a few degrees lower since it will keep cooking and the temp will rise while it rests.

Let it rest for about 15-20 minutes and then it is ready to eat.