Busy with a few things today but prepped these last night. Tossed in the Smokin Tex at 250F with a few chunks of apple wood. Meatloaf recipe here in older post of mine https://www.smokingmeatforums.com/threads/my-turn-for-meatloaf-keto-friendly.320702/ I noticed it was a bit wetter this time so had to take increase the almond flour by a cup. I think it's because I did the onion and bell pepper in a food processor instead of hand chopping. Made for a fair amount of extra liquid. As usual the glaze was a wing it of sugar free ketchup, ACV, garlic, onion and chipotle powder, a little tomato paste leftover fruit n the meatloaf and S&P. Two loaves done in a few hours. One going to a generous acquaintance who likes my cooking and one for me. Happy with yh results although I wish I had glazed a bit earlier for a better set on the glaze. Thanks for looking.