Best luck with the meatloaf and the glaze.
Let us know how it turns out.
I do not have a recipe for the glaze. I just made it up.. ketchup, prego sauce, dijon, apple cider vinegar, garlic powder, hys seasoning salt, onion powder,
and probably a few other items.
Make it up by taste...
Never write anything down.
Just finishing two sessions of 3 hrs each of moose jerky,
6 pounds of moose roast does not have much left after the jerky is smoked and dried.
Using pecan and alder for smoke..
Best luck with your meatloaf Deer Meat.
I agree 100% Gary. "Everything is better smoked".