I had a couple pounds of ground beef that needed to be used so I made smoked meatloaf last night for dinner. I basically used a recipe from Jeff Phillip's: panko bread crumbs, 2 eggs, Malcolm Reed's AP and BBQ rubs, Swiss cheese, buttermilk and BullsEye BBQ sauce for the glaze. I didn't have an onion handy but next time I will; also plan on adding diced carrots too. One note, the recipe calls for Gruyere cheese but a little 6 oz. package was $9.00, so I bought Swiss cheese from the deli which was much cheaper.
I used LumberJack MHC mixed pellets which so far I like but I still prefer CookinPellets (these burn hotter and not as much ash). I ran the pellet pooper at 220-225 for about 2 hours until the meat hit an IT of 155. Then I pulled it tenting for about 10 minutes letting the meat coast to 158-159. Also when the temp hit about 147, I glazed the outside with the BullsEye.
While I was at the deli I also bought a Greek salad to go with the meatloaf. The lady behind the counter gave me a sample which was excellent. So I bought 1/2 lb. when I should have bought a 1 lb...next time. All and all an excellent dinner!
P.S. yes I was lazy. I didn't want to have to load the dishwasher much so we ate off paper plates
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