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Plate Setter / Meatloaf

Hammond1Hammond1 Posts: 31
edited 3:46AM in EggHead Forum
I know meatloaf has been beaten to death on here. I searched and read through a lot of the threads and did not get my answer.

I am doing my first meatloaf tonight and just bought a plate setter. Do I cook the loaf on the grid with plate setter legs up? Round 325-350 dome temp? Remove at 160* internal?

I do not want to use a pan (more smoke exposure).



  • fishlessmanfishlessman Posts: 22,718
    i go with those temps but on a raised grill directly over the coals, no platesetter, and will roll it over if i see the bottom browning too much. par freeze to help it sett up helps keep it from falling apart on the grill. this post was for a really dense loaf for slicing thin for sandwiches but you will get the idea
  • fire eggerfire egger Posts: 1,124
    I do mine just as fishlessman said, 350 dome, direct, raised grid ( I use firebricks to raise the grid) right on the grate. I dont move it until it has firmed up some, never had a problem with falling apart.
  • Seems like cooking direct would make a giant hamburger?
  • mkcmkc Posts: 540
    I like indirect 325-350 and also pull at an internal temperature of 160-165. Legs up, grid on top of that, meatloaf on a rack in a shallow roasting pan (actually, I use a deep dish pizza pan set I got decades ago from Williams-Sonoma - it's a perforated thin pan that sits over a 1 1/2" deep round pan.
    Egging in Denton, Texas
  • fire eggerfire egger Posts: 1,124
    I guess it is, I think the best part of a meatloaf is the crusty top, cooked direct the whole thing is like that. the raised grid helps to slow down the bottom, also as noted by fishlessman, I will flip it over if the bottom browns up to fast.
  • Well...I did setter with legs up. Loaf on the grid. We'll see how it rolls. Have some Peachwood and some hickory in there too. Smokin a bit too much right now, but I am sure it will settle. 87*.....73 more to go. Woohoo.
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