In a large bowl combine the ground beef, sausage and seasoning. Set aside.

In a large cast iron skillet, over medium high heat, melt the stick of butter. Stir in the onions and peppers. Continue cooking for about 6 minutes, stirring occasionally, or until tender. Let the mixture cool slightly, then stir into the meat mixture along with the eggs.

In a small bowl, stir together the ketchup, mustard, honey, chipotle peppers and worcestershire sauce. Stir in half of the sauce mixture to the meat and reserve the rest.

Slowly begin working in the breadcrumbs with your hands. The consistency should hold together, but not be too dry.

Scrape the meat mixture onto a large sheet of wax paper. Top the meat with an additional sheet of wax paper and roll out into a rectangle about ½-inch thick. Remove the top wax paper.

Evenly spread the cream cheese around the top of the meat, followed by the sliced cheeses.

Starting on the long side, carefully roll up the meat to form a large roll. Cut the roll in half.

Place a wire rack onto a large cast iron skillet or foil pan. Preheat the smoker to 250 degrees F. Place the meat loaves on the wire rack and on the smoker. Close the lid and add two chunks of hickory wood, for additional flavor. Cook for about 1 to 1 ½ hours, or until the internal temperature is between 110 and 120 degrees F.

Increase the smoker temperature to 300 degrees F. and baste the meatloaves with the leftover sauce. Cook for an additional hour, or until the internal temperature is 160 degrees F. Baste again, about 10 to 15 minutes before the loaves are fully cooked. Slice and serve warm.