Most of my smoked meat loaf experience is with a Cookshack SM105, with which I smoked the loaf similar to small pork butts. The SM105 is an electric smoker with a bin located above the heating element into which wood chunks/charcoal are used to smolder and add smoke flavor. Alternatively, cook like ribs, but slightly longer, but guided by thermometer, to internal temp to about 160, anticipating increase in temps after removing from smoker to the safe IT of 165 for beef. YMMV. post pics, go for it, should be great, hard to mess up.