I gotta try this. But I think I’ll just use a shallow pan like I do in the oven, it will still get plenty of smoke. Are you using any kind of seasoning meant to complement smoke?
Not really. I’ve been using variations of this one for years but never perfectly followed and often with significant deviations (for example, those times I’ve realized too late that I didn’t have any breadcrumbs). However, any traditional recipe should work fine. The glaze is pretty good if perhaps a bit sweet.
100% of the time I’d say I “made” meatloaf. Or a meatloaf.
I’d reserve “baked” for, well, baked goods. If someone said “Hey, guess what I’m baking?” my first guesses would be bread/cake/cookies.
But I’d also say “baked” if it was a dish that could be prepared several ways, one of which was in the oven. Not too many examples, but poultry would be one: Baked chicken, as opposed to fried.
I’ve baked/made/smoked meatloaf in a 9x9 pan in the smoker and it’s been great. I’ve also done it free form on a baking stone in the smoker. Also great, but messier.
For my regular meatloaf, the one that inspired this thread, I used a 2 piece meatloaf pan that has holes in the upper pan to allow grease to collect in the bottom pan. Highly recommended but it would definitely cut down on the smoke saturation so I only use it in the oven.
Not entirely true.
There’s an old recipe from Fannie Farmer called German Loaf that is boiled. (Scroll down a bit)
I’ve made it and it’s good if different from the typical meatloaf. Makes nice sandwiches.
Last night, I made a fish loaf, which was pretty good if I say so myself. And yes, I baked it.