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Grilled BBQ Meatloaf

Grilled BBQ Meatloaf

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
becchoate

becchoate

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 656 kcal
  • 33%
  • Fat:
  • 32.8 g
  • 51%
  • Carbs:
  • 41.8g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Spunky Buddy
45

Spunky Buddy

1/8/2012

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

10/10/2010

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

9/27/2010

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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