Pan for Meatloaf???

Gloria

The temp is almost at the ready on the Egg and I have just completely forgotten if it is okay to cook a meatloaf in an aluminum throwaway pan sitting directly on the grill??????

dhuffjr

Gloria,
Others have used such pans as drip pans. I don't see any problems. What I am looking for is a pan that is made out of the same metal weave that is used for splatter guards. I saw one once and now can't seem to find one.[p]Oh the point to the pan I am looking for is to allow the smoke to get at more than just the top of the loaf!

Shelby

Gloria,
Yep! I use a regular meatloaf pan. Same one we used to use in the oven. So it's a little discolored. It's NOT going back in the oven![p]And don't forget...sandwiches!

Spin

dhuffjr,[p]Consider applying a smoke flavor to the meat before forming the loaf. Prep the meat and move to the freezer to cool (not freeze, just stiffen up a bit - about 30 minutes) and start your Egg. As soon as the fire is going (170-190°F), add a fist full of well soaked, well dried chips (chips work best for a heavy short smoke) directly on the fire. Add the meat (spread out on foil), the ceramic cap, and open the bottom vent wide. The dome temp will drop and the Egg will quickly fill so full of thick smoke that it will wisp out the bottom opening. Heavy smoke will be produced for about 30 minutes with the dome temp remaining well under 200°F.[p]Remove when you are comfortable with the smoke application. Definitely remove before the dome temp starts to rise to 200°F as you do not want to set the egg (if used) in the mixture. This is a smoke application not a step in cooking the meal.[p]Remove and allow your Egg to rise to cooking temperature. Form the loaf and cook. The smoke flavor be on the surface of the meal and particularly in the moisture. You will notice it a lot. When cooking the meal, the flavor will meld with the flavors of the loaf.[p]Spin

Ryan

I use those to just form the meat. I'll throw the pans (w/meat) in the freezer for a bit to harden them up.[p]When I'm ready to cook them, I just pop them out of the pans and set on the grate. Cooking them in the pan will only impart smoke to the top of the meatloaf.[p]I've cooked them in the pan before. They come out just fine. I just like to have a smokier taste to the meatloaf.

Gfw

Gloria, a little HD foil works great[p]

[p]
[ul][li]Grill Matt[/ul]

Unknown

Gloria,[p]This is what I use. Works great for small loose stuff like olives, too. [p]
Lee[p]P.S. In case the link doesn't work, it's a wire basket in the shape of a loaf pan, sold by Brinkmann.

[ul][li]Meat loaf basket[/ul]

Gloria

Shelby,
I did use a throwaway aluminum pan set inside another pan to catch the "overflow". Delicious. No sandwiches for us though........some of the kids were here and it is GONE.

Shelby

Gloria,
How'd it come out...taste?
Do another when the kids AREN'T around!
Trust me...go straight to sandwiches with bbq sauce. He'll love it especially considering how he likes his pork sandwiches!

Gloria

Shelby,
It was just a bit smokey, which was delicious. We can't wait to try it again. I told my husband about eating the sandwiches with BBQ sauce and he can't wait to try that. Thanks for the suggestion. I just can't believe that everything we have "egged" has been wonderful. A mighty fine piece o' machinary!!!

WudEyeDoo

QSis,
I've been looking for a simple, easy way to get more smoke flavor in a meatloaf. Thanks for the idea! [p]Bob

dan

Shelby,[p]Meatloaf sandwiches are awesome. Have you ever tried making a grilled cheese meatloaf sandwich? Talk about GOOD! Make a grilled cheese sandwich like normal, but insert leftover meatloaf as an ingredient. [p]Dan.[p]