Meatloaf Direct?

Deetwood · February 2007

Have any of you cooked a meatloaf direct? I was thinking of cooking one on a v-rack if I can get it to hold.

thirdeye · February 2007

Deetwood,[p]Sure it will work. I don't think the V rack is the way to go. A dispossable pizza screen or starting it on a square of foil might be a better way to go. More and more folks are cooking things traditionally cooked indirect using the direct method. You just have to rig up some sort of raised grate or use the BGE clip-on grate extender to increase the LTF (lump to food) distance. You also need to keep a small, low temp fire. A bit more food tending is required, turning or re-positioning, but on a 2,3 or 5 hour cook that is no big deal.[p]Things like ribs, pork steaks and even prime rib roasts can be cooked this way.[p]~thirdeye~[p]

J Appledog · February 2007

Deetwood, I cleared my freezer of ground venison and have made several meatloaves in the past week, all indirect at 350°. I kind of used Q-babe's recipe. They were unanimously "the best I've ever tasted!" JCA

Unknown · February 2007

Deetwood,
i have done several. the first was direct. it burned. the rest have been indirect and turned out great. 350*. good luck. [p]skeetbum

Michael B · February 2007

Deetwood,
I'd cook it over a drip pan. All that greese dripping into the coals will give you a nasty taste.

Meatloaf Direct?

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