In a large bowl, add salsa, onion, 1/4 cup barbeque sauce, eggs, 1/4 cup mustard, 1/4 cup ketchup, sriracha sauce, soy sauce, and malt vinegar, meatloaf seasoning mix, Parmesan cheese, salt, garlic powder, and black pepper.
Stir until well combined.
Add sausage, beef and bread crumbs.
Pack meatloaf mixture into a reseal able plastic bag.
Refrigerate for 3-4 hours.
Preheat smoker to 250 degrees F, following manufacturer’s directions.
Place aluminum foil over a wire rack.
Place meatloaf onto aluminum foil.
Cook meatloaf for 3 hours.
In a small bowl, add 2 tbsp.
barbeque sauce, 2 tbsp.
mustard,
2 tbsp. ketchup, barbeque glaze and Worcestershire sauce.
Brush meatloaf with sauce.
Continue smoking an hour or two, until desired consistency is achieved.
