Sorry I have been absent on the forum for the last several days...still trying to recover from the trip to TX...plus work has been keeping me busy. Anyways, I whipped up a smoked meatloaf the other night when we got back from Austin. For the breadcrumbs, I always use ground up croutons. Gives it great flavor. I learned that trick from Alton Brown. Also added in some minced onions, carrots, celery, eggs, worcestershire, dijon mustard, stubbs bbq sauce and other seasonings. The meat was a mixture of ground beef, veal and pork. Sauced with a mixture of stubbs, dijon and honey. Turned out great!