WudEyeDoo meatloaf

Unknown

Have all the stuff to make your meatloaf recipe this weekend except the wire mesh meatloaf pans. I have always used a stone pan but I like your idea about smoke getting to the entire loaf. I have a fish grate and thought I could form the loaf and cook on that. Kinda like a giant hamburger, not sure if it would stay together or crumble. Any thoughts and ideas would be appreciated. Thanks to all of you for the info provided daily on this forum.

Aussie_Hugh

StuckinLodi,[p]Hey its funny, I am planning the same thing this w/e too and was wondering exactly the same thing as you, will it crumble without something holding it together. I have seen photos though that appear as though it is just a loaf of meat without anything holding it together. I hope you get an answer.[p]Cheers,
Hugh.

Pakak

I didn't use one when I made the recipe recently. I just did it freeform. Turned out great!


<img src=http://img73.photobucket.com/albums/v221/pakak/meatloaf.jpg&gt;

Pakak

What the heck ...[p]Here it is sliced:[p]
[p]<img src=http://img73.photobucket.com/albums/v221/pakak/sliced_meatloaf.jpg&gt;

BluesnBBQ

Pakak,[p]That's the way I do it too. And I let the loaf sit in the fridge for an hour or more before cooking. That helps is set into a loaf shape.

Unknown

StuckinLodi,
I’ve got a wire mesh meatloaf basket and I love it. I’m going to order a few more from Brinkmann to make multiple loafs during one cook. They also cleanup well in the dishwasher. That said, I’ve also done the free form loafs as Pakak has pictured and that works very well too. Blues made a great suggestion that I did with my free form loaf ~ let it setup in your refrigerator or freezer for an hour or so before placing it onto your grill. I wrapped my free form loaf in plastic wrap to tightly form it before placing it in my freezer for an hour.