Had some spare time this weekend, so I thought I would smoke up some meatloaf and mac n cheese. I always loved this combo on a cool day. Here are some rough instructions on what I did. For the meatloaf I used the following, * 2 lbs 80/20 ground beef * 1 lb homemade italian sausge * 1 cup chopped red onion * 3 to 5 cloves of garlic (chopped) * 2 sm cans of diced mild green chili's * 2 eggs * 1 tbsp Johnny's French Dip Au Jus concentrate * 1 cup of italian bread crumbs * 1 tbsp BPS Little Louie's Garlic Seasoning I added each of the ingredients one at a time until everything is mixed together. I then split the mixture in half, and place them is bread tins lined with cellophane so they would stick to when I placed them on the rack. I got this idea from Malcom Reed and his website I cooked the meatloaf's on my Traeger Lil Tex using cherry pellets (for both the Traeger and A-Maze-N Tube Smoker), and set to 300 degrees. Just before I placed the meat on the cooker I sprinkled the top of the meat wit a little Simply Marvelous Peppered Cow. The mac n cheese is pretty simply. I made a basic bechamel sauce, 2 tbsp butter, 2 tbsp all purpose flour, and 2 cups heavy cream. I then added 1 lb of grated sharp cheddar, and 1 lb grated mild cheddar to the hot bechamel until the cheese was completely melted and incorporated. I then mixed 1 lb elbow macaroni with the cheese sauce, placed it in a disposable half pan, and topped it with a mixture of 1 cup panko bread crumbs, 1/4 cup melted butter, and tsp smoked paprika. I placed the mac n cheese in the smoker with the meatloaf for 30 min. A pic of the glazed meatloaf and mac n cheese ready to be pulled off the smoker. The finished product. Both the meatloaf and mac n cheese turned out great. Thanks for taking a look. Hope everyone has a great week.