Last weekend we smoked 6 pork T-Loin and 60 ABTs on my barrel smoker and did 2 big chickens on my brothers barrel. I committed the greatest sin of not taking any pictures...I know I know. This sunday I was hoping to make a smoked meatloaf and was wondering what the best process was. I plan on putting it on a perforated stirfry grate with no pan. I plan on using cherry or apple wood and smoke it at 250 and glaze with sauce toward the end. Anyone have a good recipe that they recommend that I could give a try? I have a 3 lb roll of good homegrown beef but it is about 93% lean. Is that too lean? Thanks in advance for any help!