Grilled BBQ Meatloaf Recipe - Allrecipes.com
Grilled BBQ Meatloaf Recipe
  • READY IN hrs

Grilled BBQ Meatloaf

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

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Ingredients Edit and Save

Original recipe makes 2 meat loaves Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins

Footnotes

  • Cook's Note:
  • I often split this in half -- 3 pounds of meat is a lot for just two of us. However, I keep all the other ingredient amounts the same.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 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!

 
Most Helpful Critical Review
Nov 30, 2010

Unfortunately, my husband and I don't share the enthusiasm of others who have tried this recipe. We found the flavor of the herb overwhelming and, therefore, did not enjoy this meatloaf. I think we would have really liked this had we omitted the tarragon.

 
Oct 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.

 
Sep 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.

 
Nov 02, 2010

Loved it!!

 
Nov 30, 2010

Awesome, the smell from the grill while this was cooking had all the neighbors talking!

 
Jul 16, 2011

Grilled meatloaf is wonderful in the hot summer months. I only used ground beef and didn't have tarragon so used fresh Italian herbs from the garden instead. Of course I added more fresh garlic, I always do. Used a 15 inch aluminum cookie sheet to mold a rectangle meatloaf about an inch and half thickness. Topped with some grated Monterey Jack/Colby cheese, then topped with just 15 oz. can of tomato sauce (didn't want to use BBQ since my spices were Italian). Then topped the tomato sauce with sliced green bell peppers and fresh mushroom slices. Cooked on a charcoal covered grill over indirect heat for about 50 minutes, turning the cookie sheet half way through to make sure even cooking. The flavor of the charcoal makes a meatloaf to die for. We have actually been grilling meatloaves for a couple years now...hard to go back to regular oven meatloaf once you've had it charcoaled grilled.

 
Oct 11, 2010

Meatloaf is not one of my favorite dishes, but this recipe is amazing! By far the best my husband and I have had. One slight change. I added a splash of bourbon to the BBQ sauce. We will definitely be making this again and again!

 

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Nutrition

  • Calories
  • 656 kcal
  • 33%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 32.8 g
  • 51%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 45.8 g
  • 92%
  • Sodium
  • 1158 mg
  • 46%

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

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About the Cook

 
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