cshenk wrote:

It has to be adjusted slightly but it works. I normally do them on a riser
so it's kept out of the dripping juices.

Why? I mean, a loaf pan in the oven hardly keeps the meatloaf
"out of the dripping juices." I can see where you might want
to keep the lid askew to keep from steaming it, but even that
probably isn't an issue.

Bill Ranck
Blacksburg, Va.