Today I smoked my first meatloaf. Publix had a package with hamburger and sausage. I used Jeff's recipe here http://www.smoking-meat.com/meat-loaf-recipe.html I smoked at 240* with hickory for 4 hours until an internal temperature of 170* As soon as I put it on the smoker the wind kicked up and a little rain came. Luckily it didn't last very long. I was going to make 2 but just did 1, the reason the ingredients are doubled in the first picture. Mixed up and ready for the smoker. Added a little salt and pepper on top. On smoker. 4 hours ready to come off. Ready to slice. Little smoke ring. Ready to eat.