Meat loaf over a drip pan???

Bordello

I'm thinking of doing a meat loaf tomorrow, the last one I did I used a rectangular pan and just set it on the grill. I was thinking this time I might use the plate setter with drip pan and put the meat loaf directly on the grill above it. (just to try a different method) Any reason not to try it this way???
Just wanted to check with the eggsperts. Ü
A great weekend to all,
New Bob

Puj

New Bob,[p]No overall problem to do so but consider coating the grid with oil (Pam works just fine) to prevent/minimize the meat from sticking to the grid. You may also want to place the meatloaf on the grid in a chilled state to better hold its form.[p]I’ll roast meatloaf to an internal temperature of 145°F to 150°F, wrap in foil for 20 minutes, then carve and serve.[p]Puj

Gfw

<p />New Bob, here's one that is about half way in between - I use it for Mexican Meatloaf. All the fat, etc falls into the drip pan - foil is up on 3 sides.

[ul][li]Mexican Meatloaf[/ul]