Excellent looking meatloaf.
The last one I did on the WSM, I put the loaf in the pan in the fridge, then took it out after it set, flopped it out of the pan, placed it directly on a pizza screen on the top shelf and put a drip pan on the second shelf. It held together and the smoke was able to get to the whole thing.
Rubbed, Smoked & Sauced BBQ Team
Sponsored by Bars Leaks/Rislone
Vice President, Great Lakes BBQ Assn
Onyx oven, Chargriller Akorn
Certified Moink Baller, CBJ# 53817