Welcome to my adventure. Been seeing a lot of great looking meatloaves lately. Finally got to me bad enough to have to try some. All the old pros in chat wallago agreed this should be posted in the fatty forum vs. beef. Made up a meatloaf recipe based on my wife's (queen of the microwave) and 3 different recipes I found in here. My recipe: 5 lb 75% fat ground beef 1.5 lb ground pork 6 eggs, scrambled 1.5 cup bread crumbs 1 red onion,diced 1 bell pepper, diced 1 jalapeno, finely minced 10 cloves garlic, minced 1/2 cup milk 1/2 cup Worc. Sauce 1/2 cup ketchup Salt & pepper to taste Mix it all up! The ingredient list... The meatloaf mix smashed out Meatloaf fatty, #1: Motz Cheese Sticks Sun Dried Tomatoes Fresh Mushrooms Provalone slices Minced Garlic Meatloaf Fatty #2: Velveeta Cheese Fresh Chopped Spinach Fresh Mushrooms Crumbled Bacon Minced Garlic Meatloaf Fatty #3 Shredded Swiss Cheese Crumbled Bacon Fresh Mushrooms Minced Garlic (Sorry, forgot the pic...) Meatloaf Fatty #4 Shredded Motz Cheese Canadian Bacon Slices (my home-made) Diced Green Peppers Sliced Black Olives Minced Garlic Pizza Sauce (Sorry, forgot the pic...) All the fatty s rolled up using Capt Dan's method, (Buck Snort's pictutorial) And finally in the smoker at 1145 PM Only got one to roll up nice and tight, the last one. Took three practices to get a good one. So far so good, been in the smoke for just over an hour. Using oak logs and hickory chunks. Keeping the heat high for the first 1.5 hours to try to "sear" the fatty s closed (280 target), then gonna go the last your at 240(ish) Stay tuned for the finale. Guess about an hour more, then 1/2 hour rest before slicing. Gonna stick in a probe in 20 minutes, pull them when they get to 160 internal.