I'm going to cook a meatloaf on the egg today, our first on the egg, and would like to cook it in my stainless steel veggie basket to allow for grease to escape. My question is if anyone has cooked meatloaf over a drip pan -vs- in a loaf pan and had any issues with it drying out? I also have searched around a bit and found two places that call for a 160 internal cook temp. and one that calls for 180. Anyone's advice on this would also be appreciated. I have a feeling the 160 would be the way to go but always like suggestions. Thanks in advance.