Smoked Meatloaf with Alabama White Sauce

0 Gather and measure out ingredients.
1 Dice your onion and bell pepper.  On an oiled skillet on medium heat, sauté until tender (6 – 7 minutes).  Set aside to cool.
2 Puree’ or process your oats.  You don’t want them too fine though. In a mixing bowl, add in whisked eggs, onions, peppers, ground meats, oats, BBQ rub and 3 Tbsp Alabama Sauce. Mix together and place inside a loaf pan. Once inside the pan be sure to press down on it to form the meatloaf. Then, freeze it for 45 minutes.
3 Preheat the smoker to 250°F.  Once up to temp, place meatloaf directly on the rack. Close the lid and let it smoke for 4 hours.
5 While the Meatloaf is smoking, make the sauce. Premeasure ingredients to make it easier. Using your 3 qt saucepan over medium low heat, add ingredients one by one in this order: Vinegar, horseradish, lemon juice, Worcestershire, mustard, pepper, salt, garlic, onion powder, cayenne and sugar.  Mix with wire whisk.
6 Combine heavy cream and corn starch together in a small bowl and pour into the sauce and whisk. After 60-90 seconds, the sauce will start to thicken up and turn almost into gravy. If not, add another ½ Tbsp of corn starch and 2 Tbsp cream together and pour into sauce and it will thicken. Once thickened place in a bowl and let cool.
7 At the 3 hours mark your meatloaf should be at 130° to 135° Fahrenheit.  Paint on sauce with a brush or spatula and thickly coat it. Once evenly spread, close the lid and cook until the internal temp reaches 165°F. Remove from the smoker let rest for 5 minutes before serving.