Joe
Not trying to derail your thread.
I cooked a meat loaf on my 26” last night.
When I got home the wife had loaf prepared and ready for the grill. She used 20 ounces each of ground brisket and chuck that I ground a few weeks ago. She used her normal ingredients: green bell peppers, onions, bread, egg and spices.
RO lump and no wood chunks. She wanted to taste it without wood. Temp at grate level was steady 350, meatloaf cooked for just under 90 minutes.
I saw you used parchment paper. I was going to try it, but my wife already had meatloaf on heavy duty foil. I had to cut slits in foil to drain fat.
Man I just love my new 26er! We were both happy with the results. Moving forward all meatloaf will be cooked on a Weber!
Lunch today: cold meatloaf sandwich
Thanks for the idea