How about smoking until the meat is set enough to take out of the loaf pan and hold the shape, and then continue to smoke until done. That would also give 360 degree smoke and keep the traditional shape. The top would have a stronger smoke, but some is better than none on the other sides.
Or slice it thick and double smoke it for serving like BBQ bologna.
As to the Honey Loaf recipe:
If you don't have Kutas book (and why the heck don't you?????), oddly enough that Honey Loaf recipe can be viewed in Google books.
https://books.google.com/books?id=C...6AEIQDAH#v=onepage&q=Kutas Honey Loaf&f=false
It looks like a very large amount of the book (4th edition) is archived in Google books! That was a surprise.