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Preheat the grill to 225F. If available, use Super Smoke.
Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs. Add both ground beef and ground sausage, mix well. Place mixture onto a sheet pan lined with butcher paper and form mixture into a loaf, packing tightly. Transfer to the fridge to rest for 20 minutes.
To place the meatloaf on the grill, hold the meatloaf on the butcher paper over the grill grate. Pull back the paper from the bottom of the meatloaf towards you as you let the meatloaf land directly on the grill grate. Remove the butcher paper completely and cook for 2 hours or until it reaches an internal temperature on 160F.
For the Glaze: Combine Traeger ‘Que Sauce with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.
Let meatloaf rest 5 to 10 minutes before slicing. Enjoy!