It would help if I knew your recipe, however I will say that if you are looking for a firmer meatloaf, you need to minimize the liquid ingredients not the eggs though. Also would cut back a bit on the bread crumbs. One of the reasons that smoked meatloaf is more tender is due to the lower cooking temps, so I think if you turn the heat up to 250Âº to 275Âº and still take it out when internal is 160Âº it should be more to your likeing ...
my recipe is simple... i never measure the amounts because the ground beef will tell you if it needs more moisture or needs more crumbs
3 lbs ground beef
1 medium onion
5 cloves garlic
i mix everything together until it is just mixed up... the secret to not making tough meat loaf or meatballs is not to overmix it....if it needs more moisture you can add whatever you want, if its too wet at a little bit more breadcrumbs
i never keep track of the time exactly, the thermometer tells me when it is done not how long its been in the smoker or oven