Meatloaf (usually with venison, mule deer, or elk meat) cooked indirect on my old Weber Kettle was a mainstay around our house before I got my MAK. The only drawback was that I had to make some gravy for it because it could get too dry, sometimes. It is so much better on the MAK. I can control the temps so it doesn't dry out. I love bacon on my meatloaf.
I agree that meatloaf and/or meatballs smoked on the pellet grill are a notch above cooking them in the kitchen oven.
Have you tried using a Frogmat and placing the meatloaf mixture directly o it without the loaf pan? It works and you get smokey crispies on the bottom of the loaf as a reward.
Have you tried using a Frogmat and placing the meatloaf mixture directly o it without the loaf pan? It works and you get smokey crispies on the bottom of the loaf as a reward.
Shelly
Agreed, that works well, and if the meatloaf is a little soft to stand you can wrap it with a frogmat to keep it's shape and get the smokey goodness on all sides.
As Shelly and Rip pointed out wrapped in a frogmat is the way to go. The smoke gets it from all sides. Better to make two then one large one. The smaller ones will get more smoke goodness.