My smoker! I'll warm it up tomorrow...have a bunch of family and son's in-laws at his house tomorrow afternoon.
I use half ground beef and half pork sausage along with some Tony's, some Zartarians, salt, black pepper, diced Vidalia onions and bell pepper. 1 beaten egg per lb. of meat along with around a quarter cup of Italian breadcrumbs. I wrapped each one in thick cut applewood smoked bacon. Put on a rack in a large aluminum disposable pan (the fat drains and it's not near as greasy and no fires and no messy smoker). I make one with mild sausage and the other with hot sausage.
Smoking at 150 for about 2 hours (my pellet smoker makes less smoke at higher temps) then I'll kick up the temp to 250 to finish. Close to the end I'll sprinkle a little brown sugar on the bacon on top. I have a bunch of yankee in-laws coming so I might mix some brown sugar in with a little ketchup on half of each one. I don't really care for ketchup on my meatloaf.