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

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MooseSpectacles

Fire Starter
Original poster
Jul 4, 2021
62
8
New Jersey

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?
 
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 .
 
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
 
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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.

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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.
 
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
 
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.
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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.
 
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
 
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:

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Chris
 
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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.
 
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