My wife and I really like grilled individual meat loafs. I 'discovered' this a few years back when I misread a recipe for a big meat loaf that I was supposed to put in the oven for a while. She wasn't too happy since everything was based around the meatloaf's time. When I scanned the recipe, I thought it said bake for a half hour. It was supposed to bake for a lot longer than that and glaze it for a half hour....whoops. So, I divided it up and made small individual meat loafs and threw them on the grill. They turned out ok. After a few batches she's nailed down the meat mixing and I've got the grilling part worked out.
Now, enter the BGE.... I fired up the egg a few weeks ago (right after I picked it up) and cooked some meat loafs direct at 350 on the grate. They were too smokey for her. Our daughter and I thought they rocked. I was able to convinced her to let me try it again since I was a green egghead
This time, I raised the grid to the felt with my homemade GRS (Grid Raising System, comprised of four bolts). Heated the egg up to 400. Very Nice!!! Not quite as smokey and we all liked them. So, big win!
Glazed and ready to come off the grate: