Should I freeze my meatloaf before putting it on the smoker?

[MooseSpectacles]

The Best Meatloaf Recipe

This is my favorite meatloaf recipe. The meatloaf is tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor!

natashaskitchen.com

This is the recipe in question. I'm hoping to be able to put it directly on the grates but I'm worried about it falling through. Should I let it sit in the freezer for a few hours before putting it to smoke?

 

[DRKsmoking]

What temp are you going to smoke it at. If it is firm enough it should be fine.
You can put it on a wire rack on a tray to catch the juices like your recipe is stating

David

 

[chopsaw]

I've put them on foil to start and slide it out when it firms up . I've also completely wrapped in foil to hold a round shape , then removed after firm .

 

[TNJAKE]

I put mine in the freezer for 15-30 minutes after forming the loaf to firm back up a bit. Here's a link to one of mine. It has another link in it with complete instructions

Inlaws came to town........

Mornin smokers. Inlaws came up from Mississippi Wednesday to visit for a couple of days. They love my cooking so needless to say I spent 2 days feeding them the best I could. My father in law loves smoked bologna so I started the day off smoking 10lbs for him to carry home. Once these were...

www.smokingmeatforums.com

 

[MooseSpectacles]

What temp are you going to smoke it at. If it is firm enough it should be fine.
You can put it on a wire rack on a tray to catch the juices like your recipe is stating

David

I've planned to smoked it at 250 until 160 internal temp.

 

[DougE]

I use these cheap perforated foil pans for meat loaf, and a lot of other stuff. In my pellet grill, I put the loaf on the top rack, and put a large foil pan on the bottom rack to catch the grease.

 

[sandyut]

I wrap mine in a bacon weave and place it righto n the grates.

 

[Winterrider]

Either Q-matz or Frogmats are excellent for such purpose. Also great for doing jerky, nuts, or anything else that may fall apart slightly while smoking.

 

[912smoker]

I'm with Jake in the freezer club.
Line a loaf pan with seran wrap then add mixture. Place in freezer 30 minutes or so them remove formed loaf to a mesh mat and on to smoker

 

[thirdeye]

I have never smoked a meatloaf in a pan, and I never turn them. I do use a rack like this one or one with a finer grid spacing. I do let it set-up in the fridge for and hour or two. Here are some photos start to finish.

 

[Buckeye1]

Either Q-matz or Frogmats are excellent for such purpose. Also great for doing jerky, nuts, or anything else that may fall apart slightly while smoking.

This is what I do on my recteq. I usually do 3 at a time and freeze 2 of them when finished cooking.

 

[DRKsmoking]

I've planned to smoked it at 250 until 160 internal temp.

That temp sounds good, maybe last 15-20 minutes sauce/glaze the top and crank the heat up a bit ( 275 or so )

David

 

[pineywoods]

I use the cheap disposable aluminum meatloaf pans then after it has smoked about an hour or till it looks like it will hold together then I cut the four corners and fold them down

 

[gmc2003]

No pan here. Just straight on the grate. Here's a five pounder(on the right) with a few other goodies on my 26" Kettle:

Chris

 

[Workaholic]

No rack or pan for me. Of course, I'm weird, I use a bacon weave, like it was a fatty. Then glaze it at about 120 or so. No flipping, no moving until I take a pair of spatulas out there to pull it off.