Prep Time: Finely chop the red onion.

Mix It Up: In a large bowl, combine the ground beef, ground pork, chopped red onion, breadcrumbs, eggs, granulated onion, granulated garlic, sea salt, black pepper, basil, oregano, and Pecorino Romano cheese. Mix until well incorporated.

Shape It: Form the meat mixture into a loaf shape.

Freeze It: Place the meatloaf on a baking sheet and freeze for 30 minutes. This helps the meatloaf hold its shape better while smoking.

Preheat: Fire up your Ninja Woodfire and set it to 250°F (121°C). Ensure the woodfire setting is on for that smoky flavor.

Use the Elevated Rack: Place the meatloaf on the elevated rack in the smoker to allow better smoke circulation.

Cook It: Smoke the meatloaf until the internal temperature reaches 165°F (74°C). This should take about 2-3 hours, depending on the size and shape of your meatloaf.

Rest: Let the meatloaf rest for about 10 minutes before slicing and serving.

Prep Time: Slice the mushrooms.

Melt the Butter: In a medium saucepan over medium heat, melt the stick of butter.

Cook the Mushrooms: Add the sliced mushrooms to the melted butter and cook until they are soft and slightly browned, about 5-7 minutes.

Make a Roux: Sprinkle the flour over the mushrooms and stir well to combine. Cook the flour for about 2 minutes to eliminate the raw taste.

Add Liquid: Gradually pour in the beef broth and red wine, stirring constantly to avoid lumps.

Season It: Add sea salt and black pepper to taste.

Simmer: Allow the gravy to simmer for about 5-10 minutes, or until it has thickened to your desired consistency.

Serve: Pour the mushroom gravy over slices of the meatloaf and enjoy!