I've found an easy way to make larger meatloafs and not have them fall apart on you. First thing I do is make the basic meat loaf. I lay out some plastic wrap overlapping the edges. Then take half the meatloaf mixture and flatten it out on the plastic wrap in a circle. I then place the stuffing on that half keeping at least 3/4 of an inch away from edges.
Then I take the second half of the meatloaf mixture and flatten it out gently on the first one and make sure all the edges are sealed real good. Then I pull up the extended edges of the plastic wrap and if you do it right you can use the plastic wrap to tighten and compress the loaf.
I then put the whole thing in one of those large stainless steel bowls and refrigerate for a couple of hours.
After getting my UDS going, I carefully slice the plastic wrap and peel away from the meat but leaving what is under the loaf at this point.
I have one of those small grates that is for a smaller grill. I place that on top of the bowl and then flip the whole thing over.
What was the bottom of the meat loaf in the stainless steel bowl now becomes the top. Carefully peel away all the plastic and if you want to put bacon or some other topping on it, then do that at this point.
Then just pick up the whole grate with your nicely molded meat loaf and go place on your UDS.
Some folks are using those vented "wok" looking things and I thought about that but I wanted more of the bottom of the meat loaf exposed to the heat.
Works pretty good and I don't have to worry about the thing falling apart on me.
**next time I do this I'll try to take pictures of the sequence**