How should the meatloaf be cooked on the top rack of the ECB? (El Cheapo Brinkmann) I'm going to use some bacon with toothpicks on most of the meatloaf. I'm wondering if an aluminum pan with a few drain holes in it can be put on top rack and then put a drip pan underneath on lower rack to catch the draining grease.
I figured between the sausage and bacon , plus burger that there will be much liquids. I don't want to let the loaf stand in all that. I figured that corners with probe size holes would allow some juice to remain to keep moisture around.
Sound like a plan? Probably a Saturday meal.. also am thinking of roasting some beets in foil packs with olive oil on them.
I figured between the sausage and bacon , plus burger that there will be much liquids. I don't want to let the loaf stand in all that. I figured that corners with probe size holes would allow some juice to remain to keep moisture around.
Sound like a plan? Probably a Saturday meal.. also am thinking of roasting some beets in foil packs with olive oil on them.
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