Grilled Stuffed Meatloaf
Elevate your backyard barbecue game with this irresistible Grilled Stuffed Meatloaf, a smoky twist on a comfort food classic. Made with a savory blend of ground beef and pork, this juicy meatloaf is packed with flavor thanks to fragrant garlic, onions, and a touch of paprika. The real showstopper? A rich stuffing of melted mozzarella cheese, fresh spinach, and tangy sun-dried tomatoes tucked inside, creating a gooey, flavorful surprise in every slice. Cooked to perfection over indirect heat on the grill and topped with a caramelized ketchup glaze, this meatloaf boasts a signature charred finish and smoky aroma. Perfect for summer gatherings or an elevated family dinner, this all-in-one dish pairs beautifully with grilled veggies, mashed potatoes, or a crisp garden salad. Ready in just over an hour, this recipe serves six and guarantees to impress with both flavor and presentation.
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Recipe Information
Ingredients
- 2 lbs Ground beef (80% lean)
- 1 lb Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 pcs Large eggs
- 0.5 cup Yellow onion, finely diced
- 3 pcs Garlic cloves, minced
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1.5 cups Shredded mozzarella cheese
- 1 cup Fresh spinach leaves
- 0.5 cup Sun-dried tomatoes, chopped
- 0.5 cup Ketchup
- 2 tbsp Brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Olive oil
- 1 sheet Aluminum foil
Instructions
Preheat your grill to medium heat (about 350°F/175°C) and prepare for indirect grilling by turning off burners on one side or pushing briquettes to one side.
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, eggs, onion, garlic, salt, black pepper, and paprika. Mix until just combined, being careful not to overwork.
Lay a large sheet of aluminum foil on a flat surface and spray lightly with olive oil. Place the meat mixture on the foil and flatten it into a large rectangle about 1/2-inch thick.
Layer the spinach leaves evenly over the meat rectangle, followed by the shredded mozzarella cheese and chopped sun-dried tomatoes.
Using the foil to help, carefully roll the meat up from the short end, forming a tight log. Pinch the edges together to seal the stuffing inside.
Place the stuffed meatloaf on the preheated grill over indirect heat. Close the grill lid and cook for about 45-50 minutes, rotating occasionally to cook evenly.
While the meatloaf cooks, prepare the glaze by mixing ketchup, brown sugar, and Worcestershire sauce in a small bowl.
During the last 10 minutes of cooking, brush the glaze generously over the meatloaf. Close the lid and allow the glaze to caramelize.
Use a meat thermometer to ensure the internal temperature of the meatloaf reaches 160°F (71°C). Remove it from the grill once cooked.
Let the grilled stuffed meatloaf rest for 10 minutes before slicing. Serve warm as a main dish with your favorite sides.
Nutrition Facts
Calories |
5330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.0 g | 447% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 9857 mg | 429% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 77.1 g | ||
| Protein | 352.8 g | 706% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1903 mg | 146% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4870 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
