Well went through the freezer, and i found a pound of ground sausage, and a pound of 80% lean beef.
Combined the 2, added some chopped red onion, Byrons butt rub, and panko bread crumbs (reminder: buy eggs).
Put down half in a layer. Added a few slices of cheddar, added the rest on top.
Cooked in the egg on the AR extender with a single cherry chunk @~360
until the maverick said 160.
At about 130 internal I glazed with a combo of ketchup, brown sugar and mustard (found it here, nice glaze for the meat).
Also under the meatloaf I added a tray with potato, and shallots. Added OO, onion powder, and more Byrons.
Good eats, but next time i will probably be adding milk to help moisten the meat loaf.
Bx - > NJ ->TX!!!
All to get cheaper brisket!