Another Good Meatloaf

Butcher

I am about to use the Another Good Meatloaf recipe from the submitted recipes file and am wondering if I should use a drip pan under the rack or do I not have to worry about flare-ups. Can any of the Eggsperts offer your eggscellent advive thanks, Butcher

Gfw

<p />Butcher, I haven't made the "Another Good Meatloaf" recipe, but the last time I did Mexican meatloaf, I did it at about 375 degrees for about 1.5 hours to an internal temp of 160 degrees. I use a drip pan (sitting on 2 firebricks) and foil raised on 3 sides under the meatloaf. [p]The "Another Good Meatloaf" recipe sounds like something I'll be trying. Good luck!

[ul][li]Gfw's BBQ[/ul]

Butcher

Gfw,I don't have the fire bricks yet because I am still pretty much a newbie, I feel honored to be answered by one of the guru's such as yourself. Will a pizza stone get me the same results as the fire bricks?
Thanks, Butcher

Gfw

Butcher, I' would love to say yes - but I have never used a pizza stone for other than pizza... I guess I've just always used fire bricks. The object is the temperature and the pizza stone under the drip pan should work perfectly well to produce an great indirect cook - works for pizza, should work for meatloaf. Good luck and let us know how it turns out. Life with the BGE is fun!

Lee2

Butcher,
Each time I have made that particular recipe I have cooked it in one of those disposable aluminum pans. I have put the pan directly on the grid and baked/Egged the loaf at 350°. I've always used lean beef and lean whole hog sausage, so grease in the bottom of the pan was not a major problem. I"m sure GFW's method would work very well also. Hope you like the meatloaf.

Spin

Butcher,[p]A pizza stone will work fine. The firebricks are needed when cooking at temps higher than 350F.[p]Spin