Preheat smoker to 225°F (107°C). Add preferred wood pellets (hickory, pecan, or cherry).

In a small bowl, combine the cubed bread and milk. Let bread soak until it's soft, about 5-10 minutes. If mixture is too dry, add more milk.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.

In a large mixing bowl, combine ground beef, ground pork, and sautéed vegetables. Add soaked bread mixture, Worcestershire sauce, BBQ sauce, eggs, and Soul Food Seasoning to the bowl. Using your hands, mix until well combined. Avoid overmixing to keep meatloaf tender.

Line a loaf pan with plastic wrap, fitting it into corners and sides. Place meatloaf mixture into lined pan, pressing it down evenly. Alternatively, shape the meat mixture into a loaf on parchment paper or aluminum foil.

Transfer loaf to a wire rack and set on smoker rack. Smoke at 225°F (107°C) for 2-3 hours, or until internal temperature reaches 160°F (71°C).

About 30 minutes before meatloaf is done, brush top with additional BBQ sauce to create a glaze. Continue smoking until internal temperature reaches 160°F (71°C) and glaze has set.

Remove meatloaf from the smoker. Let it rest for 10-15 minutes before slicing to allow juices to redistribute.

Slice meatloaf and serve with your favorite sides.