I love using my smoker for doing everything from Briskets to Smoked Key Lime Jalepeno Cheesecake.
I ran across a video of Matt Pittman of Meat Church for a BBQ Meatloaf done in a smoker. I went to Waxahachie to the Meat Church BBQ Supply on the town square. What a great place that was. I had been checking out all of the seasonings and wanted to stock up on some items. I got some Holy Cow, Holy Gospel, some W Sauce and other items and headed to the grocery store to get everything else I would need. I followed the video and directions and got my meat ready and let it sit overnight. I then spent the next day with my Masterbuilt electric smoker using a mixture of Pecan wood from my trees and some Mesquite chips for the smoke and adding a layer of the W Sauce for a binder and a coating of the Holy Gospel seasoning. I set it on 250 degrees and kept checking the two loafs I prepared looking for an internal temp of 160. This took approximately 4 hours. I pulled them off and covered them with some more W Sauce Fireshire and let them set for a couple of hours.
All I can say is that I have never had such an awesome Meatloaf which we had with some Mashed Potatoes and Beans. Then the next day one of my favorite meals of all time, Meatloaf Sandwich.
Can't wait to check out some more of Matt's awesome recipes and to also revisit the store.

Been doing Smoked Meatloaf for years. I use 2/3 ground beef and 1/3 JD hot breakfast sausage. Your right, the first night it is great but the meatloaf sammies are where it's at !

I did the same thing with my meat - 2/3 Ground Chuck and 1/3 Itallian Breakfast Sausage.

If you like spicy, there is a Mexican Tomato Sauce called El Pato. That is what I put on the loaf about halfway through the smoke, It is delicious and one can in a pot of spaghetti gives that a nice kick too.

https://www.kroger.com/p/el-pato-me...WS2_YHaeOgaAnoCEALw_wcB&gclsrc=aw.ds

we did Cowboy Kent's version a while back, was good and did make for some awesome cold meatlump sammy's... sure was a lot of work... lol

I made this in my Recteq a few years ago. It was OK but I haven`t made it since.

I like it but I see no reason to bypass ribs and brisket or even turkey for it.

I made three and froze two for later. Season top and sides, your choice. Smoked to 165 degrees. Glazed with bbq/worcestershire sauce.
4lbs beef
2lbs sausage
2 eggs
1 roll of Ritz crackers
1 onion
1 bell pepper
1/4 cup worcestershire
1/4 cup bbq sauce
2 tbl spoons pepper
2 tbl spoons salt