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Meatloaf question

I got the temp from other threads (350).... but my next question is, right on the grate indirect? or is it best to put it in something like pyrex (indirect)? I am aware that I'll need a drip pan if I go right on the grate.
LBGE in Northern VA

Comments

  • FockerFocker Posts: 8,364
    edited November 2015
    I prefer "right on the grate indirect" with drip pan.  An extra dish to clean, and I think it gets a little more smoke, better texture not sitting in container and grease. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • rmercierrmercier Posts: 212
    @Focker Thanks...thats what i thought too
    LBGE in Northern VA
  • SGHSGH Posts: 28,224
    For small meatloafs I set them right on the grate. However for ones 5 pounds and heavier, I set them on a sheet of foil. This helps to remove them without breaking them. Just something I like to do as a precaution. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • stemc33stemc33 Posts: 3,567
    I use cheap disposable expanded aluminum fish/vegetable topper grates. Much easier to handle and mitigates the risk of losing the meatloaf. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • TheophanTheophan Posts: 2,651
    The first time I made meat loaf in an Egg the recipe I was following said to start it in a loaf pan, but then after some time (I forget, maybe 45min?), when it wasn't done but would have been firmed up, some, to carefully take it out of the pan and put it directly on the grate.

    More recently I've just formed a loaf on one of those perforated pans they make for grills and cooked it that way over a drip pan, and I think I like it best that way.
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