Prepare your charcoal grill or smoker and preheat your pit to 245 degrees
Put all six pounds of your 80/20 ground meat into a large bowl.
Then, in a separate, medium mixing bowl, beat together the four eggs, Worcestershire, Rosemary, Thyme, coarse ground black pepper, and a cup ketchup.
When you've got that meat mixture thoroughly combined, pour it over your meat in the large bowl.
After you've got it all in the bowl, add the chopped red onion, green bell pepper, mushrooms, sun-dried tomatoes, garlic, and parmesan cheese.
Now it's time to get down and dirty with the meatloaf mixture.
Use latex, food-grade gloves and mix up the meat with your hands.
After all, you want to make sure the spices and flavors get deep into the meat.
You need to put the mix in the fridge and let it sit for an hour.
After about an hour, take the mix out of the fridge and mold the meat into two loaves of approximately equal size.
The similar sizes will help them cook evenly inside the smoker, so try to get them as close as possible.
When the loaves have been formed, rub some extra ketchup all over them on all sides.
When the agonizing thirty minutes has passed, go ahead and place the meat in the center of your smoker.
The smoker should be preheated to 245 degrees, as started in preparation. Get them in there and cook the loaves until they reach 145 degrees.
When they test right for the temperature, apply a good amount of ketchup or bbq sauce again to all sides of both loaves.
When both loaves have reached an internal temperature of 165 degrees, take them out of the smoker and let them sit for fifteen minutes.
After you've let the loaves sit, it's time to slice it and serve.