My version of meatloaf:
http://www.bbq-brethren.com/forum/showthread.php?p=3030406
A basic version of meat loaf (more of a guide than anything)... it's totally up to you what you put into your meat loaf. There's no right or wrong...play with ingredients and proportions to suit your needs.
2 lbs ground beef (can add/sub stuff like ground pork, ground veal, ground turkey)
1 lb bulk sausage (can play here...hot, sage, maple, regular...it's all good)
2-3 eggs
2 (or more) onions chopped fine
6 (or more) cloves of garlic chopped fine (again, modify to suit your tastes)
Additional herbs (coriander works nicely; add some heat with a little chipotle; can do a take on meatball-meatloaf and add oregano and basil, go Greek with some orgeano and stuff with fetta and diced tomato, or, can go more of an Asian inspired loaf with 5 spice and some soy sauce, then finish with Hoisin sauce glaze...totally up to you!)
some sort of binder...can use crustless bread that's been soaked in milk (a la meatballs) or bread crumbs, or if trying to stay lowish-carb, use parmasean cheese...whatever floats your boat.
additional flavorings are up to you. You can mix in some BBQ sauce, some Worsey sauce, your favorite rub or seasoned salt, go nekkid (K. I. S. S.), add some salsa, whatever you want!
Mix (but don't over process the loaf...just till things are fairly evenly distributed), and form into loaves. Like fatties, can choose to do either the loaf by itself, or stuff with something (e.g., cheese, grilled or sauteed veggies, Boursin, caramelized onions, cooked bacon, all of the above, whatever). Dust with rub and toss into the smoker till you get to an IT of ~ 165. Easy!
I cook meat loaf on either grates or on silicone mats to let the fat move away from the meat and to allow maximum exposure to smoke. NOTE: Silicone mats (Frog Mats) work REALLY well to help ease the meatloaf removal from the smoker.
Can keep the loaves as is, or can pull close to final desired temps, glaze with some sauce and finish at higher heat. Again, totally up to you.
Quite yummy, very versatile, and the "planned overs" are tasty mixed with eggs for breakfast, as slices in sammiches for lunch or dinner, or as is.
I don't eat meatloaf from the oven anymore... For me, the smoker makes a notable difference in the flavor.
Good luck and have fun!
Bruce