Grilled BBQ Meatloaf

Grilled BBQ Meatloaf

19 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
becchoate
Recipe by  becchoate

“Sounds crazy, but you will never enjoy 'normal' meatloaf as much as this!”

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Ingredients

Adjust Servings

Original recipe yields 2 meat loaves

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Directions

  1. Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
  2. In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
  3. Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

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Reviews (19)

Rate This Recipe
Spunky Buddy
44

Spunky Buddy

I thought I had grilled everything that could be grilled until I saw this recipe. Grilled meatloaf? I made half the recipe for the two of us, but used one whole egg, essentially doubling the amount called for. It was a good idea because had I not done this it might have been a tad dry. For the same reason, I cut back on the amount of bread crumbs by about one-fourth. I’m not a fan of tarragon, so I didn’t use it. I used Penzey’s Chicago Seasoning, probably a good teaspoon for a pound and a half of meat, a mix of ground beef, pork and veal. I found the mix a little dry so I added some of the barbecue sauce/ketchup mixture to the meat mixture – good call, it was excellent! I also added finely chopped celery and green pepper and more Worcestershire than directed. Not wanting the glaze to burn during cooking, I waited until about 20 minutes into the cooking time to spread it on the meatloaves ( I made two small loaves with a half recipe) and then a second time after 15 more minutes. Slow to start cooking, the loaves came to the 160 degree temperature quickly after that. An instant-read thermometer was very helpful. The cooking method was not only intriguing, it also resulted in a perfectly moist and flavorful loaf, although the charcoal flavor was not as apparent as I had thought it would be. All and all, a great meatloaf I wouldn’t hesitate to make again – even in the middle of Wisconsin winter!

gonefishn
31

gonefishn

I made this on my hunting trip and it was a huge hit! I didn't change a thing and everyone loved it. It made great sandwiches the next day too.

fredtabor
31

fredtabor

This is great. What's wrong with making too much? We just love cold meatloaf sandwiches. I cook it in my smoker and add a little mesquite smoke flavor to it. Fantastic.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 656 cal
  • 33%
  • Fat
  • 32.8 g
  • 51%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 45.8 g
  • 92%
  • Cholesterol
  • 180 mg
  • 60%
  • Sodium
  • 1158 mg
  • 46%

Based on a 2,000 calorie diet

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