Preparing Danny's Glaze: Add ingredients to a small pot and simmer (DO NOT BOIL)

Meat Loaf: Thouroughly hand mix all ingredients (except topping glaze) and form into a large freeform, rectangular loaf. Place loaf onto trimmed parchment paper to fit and place into a 275 F pit. This allows the grease to drain away, and allows a nice smoke ring all around the finished product.

At an internal temperature of about 100F, score the top of the meatloaf in a diamond pattern and apply a layer of Danny's glaze, then continue cooking to a finished internal temperature of 160-165F. It will take roughly about 2 hrs. to reach this temperature, depending on the thickness of the meat loaf. Remove from pit, brush on some more of Danny's Glaze, tent loosely with foil and let rest for 10 minutes before slicing.

It's important to note that ground meat absorbs much more smoke flavor than a solid cut of meat, so go easy on the smoke wood. I use only a couple chunks of applewood for the smoke flavor. You've been warned!