After reading so many posts about smoked meatloaf, I had to give it a try. I did a "hybrid" recipe from Barb D. and ChadVKealy's recipes. I took 1.3 lbs 80/20 ground beef, 1 lb. ground pork, added diced portabello mushrooms (sweated in frying pan), 1/2 c. Catsup, 2 beaten eggs, 1/2 c. Instant oats, 1 tsp. each of garlic and onion powder. I left out the salt. At about 110 IT, I glazed it with Sweet Baby Rays. I cooked it in the 14.5" WSM at 300-370 degrees for a little over 2 hours using the Minion method with two chunks of cherry and one of hickory. I also cooked a couple of turkey thighs on the lower shelf. The turkey thighs were done at about 75 minutes as the smoker ran hotter for the first hour. I did use the water bowl with just about two cups of water and will leave it empty and wrapped with foil next time. Everything turned out delicious and the meatloaf had to be the best that I have had. When I mixed it I thought that it would be too wet but it turned out perfect! Thanks for the ideas.
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