In large mixing bowl, combine eggs, onion, cracker crumbs, ground beef, salt and pepper.
Add 1/2 tomato mixture (4oz), and mix thoroughly.
Place mixture on a foil bed in the smoker, and pour remaining tomato sauce over the top of meat. Smoke for 20 minutes and bake for 1 1/2 hrs. at 350 degrees
Insert the probe into the center of meatloaf, and increase smoker temperature to 350℉. Smoke until the internal temperature reaches 130℉.
Now that the loaf has firmed up a bit, remove the foil bed to let the rendered fat drain off.
Continue to smoke until the internal temperature reaches 165℉.
Remove the loaf from the smoker, and let it rest for at least 10 minutes before slicing and serving.
