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I use a vegetable tray, that way I get the maximum amount of smoke penetration from below. It also keeps the bottom from getting soggy from sitting in its own juices.
That said I've seen people use a pan and it still comes out great.
Best wishes on the meatloaf they are great smoked. The trays are very nice to smoke in. If you do not have one you can drill holes in a foil pan and it will work also.
When i made my first one I put it on a flat pan for about the first hour then just set it on the grate. It stuck together then. My fiance is not really big intpo meatloaf or smoking and she really liked it. Itr wa very moist. I pulled it off at about 160
You are getting good info here. My opinion is that you want a pan or plate with holes, as the others have said. You will be glad you did. I have a couple just like those that have been posted. They work great.
And, I think the minute your wife tastes your dish, she will be hooked. That's the good news. Bad news is that you will have to share!!
I cut some wooden boards the size I wanted. I cover them with aluminum foil put the meatloaf on top, smoke, and cook. I then remove the meatloaf and throw the foil away and the planks are ready for the next time. No cleanup and I like that. Here they are on a tray after removing from my smoker. See photo below:
For a second there I thought you were talking about the Ozark hillbilly way of smoking carp - nail it to an oak board, smoke it, throw the carp away, eat the board.
This one was a while ago ... used butcher ground beef with an every day recipe ... onions, eggs, peppers, bread crumbs, garlic, worscestershire, and seasonings ... internal was 160º
Topped at the end with ketchup or BBQ sauce ... don't remember now.
Rested a few minutes before slicing.
Hope that helps.
I use an aluminum throw-away pan, with holes poked in it.
My wife doesn't like smoked meatloaf. She believes meatloaf should be cooked in the oven. I am going to make another one soon, and she doesn't have to eat any of it.