Vending meatloaf

I have been do concession for a couple years and mostly serve pulled pork, chicken and sometimes beef as sandwiches, wraps, nachos, etc. I have been thinking about offering meatloaf sandwiches at a one day event this month but my question is holding the meatloaf at temp. I have thought about smoking the meatloafs so they are done right about opeing time and for the last 30 mins of smoking reduce the temp to a holding temp between 160-175 and simple grab loafs out of the smoker as needed. The event will run about 6-7 hours, what do you guys think or what would you suggest. I have thought about cooking several batches but I am not sure where I would hold the raw loafs until they are needed.

Thanks!!!

Thanks for all the advice guys and I was planning running out (hopefully) If this was a several day event I would probably go the fresh loafs coming off every hour, but I think I will go the panned and foiled route this time. Thinking about wrapping the loafs and placing several in full size aluminum pans and putting some liquid in the pan to help with moisture.

I was also wondering what you guys have seen the meatloaf served on, bun, bread, sub, etc. What something that will not fall apart but not be more bread than meat!!

Just wanted to let everyone know the Meatloaf was a hit and we sold out about an hour before the event ended!! Also the BBQ sundae and our new slaw recipe did great!

What all did you sell it with? On a roll or with sides. What about does a plate like that run?

jmoney7269 said:

What all did you sell it with? On a roll or with sides. What about does a plate like that run?

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We sold it on Texas toast bread @$6 a sandwich and we offered sides for $1 each, most people ordered the sandwich and 1 side. I chose the bread because of the formed the meatloaf into a rectangle so I could fit 2 slices neatly on the bread.