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:
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.