In a large bowl add all ingredients and mix by hand.
Hand form a good sized loaf on parchment paper
Setup your smoker to 120c/250f - when at steady temp add a handful of Hickory Chips (Not to many) and place your meatloaf on the smoker - Indirect Heat. Smoke for 2 hours. Internal temp should be around 150
Brush Lane's Carolina Mustard Sauce over the meatloaf and smoke for another 10 to 15 minutes. Internal temp should be 71c/160f when done
