I did this on my Kamado cooker. I let the temp get up to about 400 degrees and added a sheet of heavy duty foil shaped like a sort of pan to catch the drippings. This also acts as a difusser to reduce the grate temperature some. Placed the grate over this and put the meatloaf on the grate using a disposable aluminum pan lid which I punched holes in to allow the juices to drain onto the aluminum sheet below. See the picture above. I don't like my meatloaf swimming in the fat drippings. Done like this I still get a moist tender meatloaf.
i do mine on my kamodo too. i have a smoke box i fill with wood pellets to give it a more smokey taste.
im going to try a hot smoke next time in my electric smoker.