Interesting. But I think I'd try kabobs before committing my good pyrex to the smoker. You'd have to smoke a whole meatloaf in a pan, and just the top would get the smoke. Doesn't the greasy smoke (meatloaf often has greast that runs over) make your pan, metal or glass, pretty gnarly before it finishes cooking? Have you tried some of those ground meat kabobs? They'd cook pretty quickly, but you could in theory use the meat as prepared for meatloaf. It would still make a lot of grease--might need some sort of foil under it. It sounds good, smoked meatloaf.

SRS, thinking out loud. . .