We usually do this dish in the oven but decided to throw this recipe in the MES 30 yesterday. Peppers, onions, celery, garlic, and a few Hatch chilies for good measure sauteed in the pan with a lot of Cajun seasoning. I use a mixture of about 60% ground chuck and 40% ground pork to make a 2# loaf, all mixed up with the veggies and spices. I lined a 5 x 7 disposable loaf pan with heavy duty foil and spray with vegetable oil before stuffing it all in and coating with some ketchup. With regular meatloaf I think some BBQ sauce would be good but I didn't want that flavor in with the Cajun seasonings. I set the smoker for 235 and used Todd's Pitmaster blend in the AMPS, after 1 hour the meatloaf is firm enough to take it out of the pan and roll the foil down so the smoke can get all around. I just left it on the rolled down foil on the rack for about 2 hours until the IT hit 155-157 and we're ready to eat after resting for 10 minutes. It turned out juicier than in the oven so I'll definitely do it this way again.