In response to the many requests for my meat loaf recipe from the Q-Fest 
attendees, here is my recipe.  One the way back to Florida, I remarked
to 
Big Jim about how rapidly the meat loaf had been consumed.  Big Jim said 
"There's a helluva bunch of closet meat loaf eaters out there" <g>
Ole Man Jim

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----- Recipe via Ole Man Jim's Copy Of Meal-Master (tm) v8.02

       Title: Ole Man Jim's Meat Loaf
  Categories: Bbq, Ground Meat, Meat Loaf
       Yield: 2 large loafs

       5 lb Ground chuck roast
   2-1/2 lb Ground Pork (Seasoned for breakfast sausage)
       2 lg Onions, minced
       2    Bell peppers, minced
      16 oz Italian seasoned bread crumbs
       2 oz Cajun Bbq rub
       2 ts Thyme
       2 ts Sage
       6 lg Eggs, beaten
     1/4 c  Danny's glaze*
     1/4 c  Sesame Oil
     1/3 c  Danny's glaze for topping
            GLAZE (Danny's Glaze)
       1 c  Brown sugar
     1/4 c  Apple cider vinegar
     1/4 c  Yellow prepared mustard

DANNY'S GLAZE
Place brown sugar, vinegar and yellow mustard in a small pot and bring
to a 
simmer (Do not boil.)

MEATLOAF
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal 
loaves.  Place each loaf into a foil loaf pan and place both into a
275F 
pit for 2-1/2 hours.  Remove from pit, brush tops with Danny's glaze and 
return to pit for 15 more minutes.

Drain fat from loafs, slice and serve
----- 
Note: OMJ suggests one to two TB of minced ginger to compliment the sesame oil and give it an oriental flavor.
=========

Brian,
We ground up a pork shoulder picnic for the  Fest's Sunday Morning 
breakfast sausage.  I used some of that for the ground pork.  Gotta
admit 
that it was already seasoned with sausage seasoning.  I used it anyhow
and 
lo-and-behold, the taste of the meat loaf didn't suffer, even a little 
bit.  Think maybe the next time I make another batch, I might use some 
Jimmy Dean hot sausage in the recipe just to see how that comes out.
OMJ