Mom! Meatloaf!!!!!!!

tfhanson · April 2015

My wife left a meatloaf for me to throw in the oven tonight when I get home from work. HAHAHAHAHAHAHA. Going to crank up the egg as soon as I get home. Teach her to leave me a task to do.

So I have read all the meatloaf threads I can find and the big question is Loaf Pan or No Loaf Pan?

theyolksonyou · April 2015

I sit mine on a SS veggie rack. Drip pan below

evie1370 · April 2015

none for me, i use a piece of foil with holes punched in for drainage. Also I cook indirect, that is my process.

SmokingPiney · April 2015

I use one of these for meat loafs:

http://www.amazon.com/Brinkmann-Smokeshop-Basket-Smokers-400-0073-0/dp/B00881M0TW

Legume · April 2015

I use those flimsy expanded metal trays they sell now for grilling

Skiddymarker · April 2015

Think it depends on how you make your meat loaf. Some use eggs and spices and sauces and loose pack the ground meat (like a burger) and it is probably best to have something to keep it all together. (I like the basket @SmokingPiney uses as long as the loaf will shake out of it) On the other hand, there are those that pack the loaf into the pan, or just hand shape it. If it will stand on its own it can be cooked that way giving more exposure to wood fire flavour. Using some foil under helps if the loaf needs support.
Regardless, I like indirect with a good raised drip pan to catch all the fat. Cook at 350-375ºF and we like Hickory for smoke.

Image: https://us.v-cdn.net/5017260/uploads/editor/0h/zq2e63mvxoe0.jpg

tfhanson · April 2015

Skiddy, that is a mightly purdy picture.

SmokingPiney · April 2015

Skiddy,

The basket works great for getting the smoke all around the meat, but you are correct - getting the loaf out of the basket is a little tricky. I run a knife around the edges to help release the loaf.