I tried a new meat loaf recipe last night.
It was totally different from what I usually make, but it turned out very good.
I put the prepared mixture in two loaf pans & put it in the fridge over night to let the ingredients marry.
I basted the loaves with ketchup and smoked them with oak @ 225° for 2 hours .
I basted with ketchup again & raised the temp to 250°, then finished to an IT of 165° (about an additional 2 hours)
Plated with mashed taters, peas, & homemade white bread, (and iced tea, of coarse)
Turned out very light and moist. It really soaked up the gravy.
I will use this recipe again, even though it is pretty time consuming.