In a large bowl combine the beef, sausage, carrot, celery, red bell pepper, onion, garlic, and 2 Tb. of barbecue sauce.
In a separate bowl, whisk the eggs and cream together.
Add the wet ingredients to the meat mixture and stir together.
In a separate bowl, blend the salt, pepper, barbecue rub, bread crumbs and parmesan cheese. Add this to the meat mixture and blend it all together thoroughly without overworking the meat.
Spray a loaf pan with nonstick spray. Line the loaf pan with a large piece of plastic wrap being sure to press it into all the corners. Transfer meatloaf mixture into the loaf pan and gently press it down to eliminate air pockets.
Cover and refrigerate for at least 1 hour up to overnight.
Heat your smoker to 275 degrees.
Carefully use the plastic wrap to remove the meatloaf from the loaf pan and transfer it to a wire cooking rack.
Sprinkle additional barbecue rub on the top and sides of the meatloaf.
Smoke for about 2 hours until an internal temp of 160 degrees.
Glaze meatloaf with barbecue sauce and leave it on the grill for an additional 10 minutes.