Got a good video emailed to me the other day on a smoked meatloaf. Looked so good I had to try it (thanks to Bill over at bbqcoach.com for posting it!). Followed the ingredients almost exactly. I even found the creole mustard! Only thing I changed was rather than using 3 lbs of GB, I went with 2 lbs of GB, and 1 lbs of ground pork. Also, made a mixture of ketchup and bbq sauce (from Lil Abners in Tucson) rather than straight ketchup to coat the loaf with. Here's the pics: Smoker: UDS Fuel: The Good One Lump Charcoal Smoke: Cherry Wood Chunks Temp: 240-270 Ingredients (L to R): My rub, CBP, A-1, Minced Garlic, Horseradish, Creole Mustard, Worcestershire Sauce, Tabasco, Dales, Bread Crumbs 2 lbs Ground Beef (80/20). 1 lbs Ground Pork. 1 Cup shredded cheese, 1 egg. Bill's recipe calls for 3 lbs ground beef but had to change something right All ready to be mixed in. Threw in a few cubes of cheese as well All mixed in and formed Covered in 50/50 Ketchup and Lil Abner's BBQ Sauce. On elevated roasting rack, inside roasting pan This thing was huge Here it is after about 2 hours on drum For a side, we cubed up some Yukon Gold potatoes, mixed with some Pecan Oil and Onion Soup Mix. Then a good shake of Mad Hunky over the top of it all. Baked @ 425 for 30 mins. Out of the smoker @ 160 degrees, went up to 165 Cooled and ready to be sliced My cut My Plate. I know it needs some color, but it was late Our Leftovers This was sooo good. I'm glad I followed the recipe and added those few ingredients I didnt have. It was by far the best meatload I've ever had!