Devil's Meatloaf on the Grill Recipe -
Devil's Meatloaf on the Grill Recipe
  • READY IN 9 hr

Devil's Meatloaf on the Grill

Recipe by  

"This spicy meatloaf was born from a collection of leftovers in my fridge that I combined into this yummy loaf."

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Original recipe makes 1 9x5-inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    9 hrs


  1. Mix ground beef, chorizo sausage, egg, bread crumbs, green chilies, onion, barbecue sauce, ketchup, and onion soup mix in a large bowl until well-combined. Cover and refrigerate overnight.
  2. Preheat an outdoor grill for medium heat. Firmly pack the meat mixture into a 9x5-inch loaf pan, and cover with aluminum foil.
  3. Place the covered loaf pan on the grill away from direct heat. Cook for 30 minutes, then carefully remove foil and drain grease. Cover the pan with the foil, and return to the grill. Continue cooking until the meatloaf is no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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Reviews More Reviews

Sep 30, 2010

This was very tasty meatloaf...I followed the recipe except I didn't have any green chilies but I did have a 4 oz can of diced jalapenos of which I added 1/2 the can...nice zip...!! And kept me from having to turn on my oven on a hot night...Thanks for a super dinner entree...!! New favorite meatloaf!

Jul 09, 2010

Very good. But what should you serve on top? My husband used ketchup. I was unsure. Any suggestions? I liked the chorizo with the ground beef.


8 Ratings

Jan 03, 2011

With a name like "Devil's Meatloaf", I expected this to pack a punch, but unfortunately, it wasn't spicy enough for our taste, so we had to squirt on the Sriracha sauce. I'm always looking for new ways to "cut" a smaller amount of Chorizo w/ a different meat, only b/c it's such a rich, heavy sausage, and in all honesty, this meatloaf came out a little TOO rich (tummy-ache-inducing.) Happy to try out a new meatloaf recipe, but unlikely one that I would prepare again. (At least not as written ~ hotter BBQ sauce next time? Add jalapenos? Less chorizo -> more beef? /muse.

Aug 16, 2010

Very good! Different cooking methond on the grill, but with this heat lately, was a great idea to cook on the grill.

Dec 29, 2011

From a collection of leftovers found in the fridge this is an AWESOME meatloaf and very tasty. I've been a member on this site for over a year and this is the first review I've done. I make this meatloaf for my family an average of 3-4 times a month. Sometimes I'll use Spicy Italian sausage instead of the chorizo just to change things up a bit and I'll usually chop up a jalepeno or serreno pepper just to spice it up a bit more. It doesn't need any kind of ketchup or sauce to cover it cause it's already so moist especially when I cook it on my weber smoker which is what I'm doing tonight. Thanks for posting this recipe!

Apr 17, 2013

I did not have the onion soup mix and it turned out great with the rest of the ingredients. For the top I added ketchup and bbq sauce, added some coriander and cumin to it. It was pretty good, will do again. Not like regular meatloaf but a fun change of pace! I found this when searching under ingredients for stuff I had in my freezer.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 927 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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