Preheat your smoker to 275°F, using hickory pellets/chips.
In a large mixing bowl add the ground meat, diced onion, diced bell pepper, crushed garlic, onion powder, garlic powder, Worcestershire Sauce, 2 tablespoons barbecue sauce, breadcrumbs, eggs and Cajun seasoning
Mix together with your hands then form an even loaf shape.
Place the meatloaf into a grill pan or a cast iron skillet.
Place onto the grill of the smoker. If you're using a probe, insert into the center of the meatloaf.
Close the lid and cook/smoke for 2 hours.
At this point brush the remaining barbecue sauce all over the meatloaf.
Continue cooking another 30 minutes or so - until the meatloaf comes to 160°F (for beef).
Remove and cover with a foil tent for about 30 minutes. Then serve.
Notes
Keep your meatloaf shaped uniformly so that the ends are not a lot smaller than the rest of the meatloaf, if they are then they'll cook too fast and dry out.Use your favorite barbecue sauce for this recipe, it will make a difference.Use beef or venison for this recipe. If you use venison smoke for less time - you will only need to cook to 140-145.