Bacon Wrapped Meatloaf Question

The first recipe I made meatloaf in the Egg, the recipe had me starting the meatloaf in a loaf pan, and then after 45 minutes taking the loaf out of the pan and onto the grid for the rest of the cook.  I guess they thought cooking it part way would make it more solid to sit alone on the grid, but I was very nervous trying to flip it out of the pan without it breaking apart.

The way I like the best I've formed it into a loaf in a loaf pan lined with plastic wrap, and then refrigerated it for several hours in the pan to let it set, and then took it out of the loaf pan (uncooked), unwrapped the plastic wrap, and put it directly on the grid to cook (over a drip pan on the plate setter).  I like it that way the best.  Smoke can get on all sides of it.  Here's the last one I made.  (I don't know that I recommend it as a general meatloaf -- it was a nice change, and really delicious, but not at all a typical meatloaf, so it might disappoint if that's what you're looking for.)

I like Griff's loaf.  https://griffinsgrub.wordpress.com/2011/12/08/smoked-meatloaf/  I never use a pan.  Hand form, wrap in foil or plastic wrap.  Fridge for a bit.  Right onto the grate.  Use pizza peel to remove.

I usually line a standard loaf pan with bacon weave,enough so the top is also covered with weave make the meatloaf mixture, place in pan for an hour or so, turn upside down on a pizza rack and cook indirect 350F an hour +- until internal is 150F let cool and slice, normally I make a double batch and the one to be frozen is first lined with saran wrap, pan pammed then bacon chilled for a few hours, removed from pan and frozen, when frozen food saver until needed, defrost cook as normal indirect.