Meatloaf on the Grill
Take your comfort food game to the next level with this smoky, flavorful Meatloaf on the Grill! Combining a mouthwatering mix of ground beef and pork, aromatic spices, and a touch of tangy Worcestershire sauce, this recipe puts a grilled twist on the classic meatloaf. The foil-wrapped loaf locks in juices while the open-top design allows it to soak up that irresistible smoky essence from the grill. A generous glaze of barbecue sauce in the final minutes of cooking creates a caramelized, sticky crust that’s pure perfection. Perfect for summer cookouts or an outdoor twist to your weeknight dinner, this grilled meatloaf pairs beautifully with sides like mashed potatoes or charred veggies. Quick to prep and boasting a juicy, savory finish, this dish is a must-try for any grilling enthusiast!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 pound Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 0.5 cup Ketchup
- 2 tablespoons Worcestershire sauce
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup Barbecue sauce (for glazing)
Instructions
Preheat your grill to medium heat (around 350°F) and set it up for indirect cooking. If using charcoal, push the coals to one side. If using a gas grill, turn off one burner.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, black pepper, and paprika. Mix well until evenly combined.
On a large sheet of heavy-duty aluminum foil, shape the mixture into a loaf that’s approximately 9 inches long, 5 inches wide, and 3 inches high. Wrap the foil up around the base and sides of the loaf to create a secure tray, leaving the top open for smoke exposure.
Place the meatloaf on the indirect heat side of the grill. Close the lid and cook for about 45 minutes.
After 45 minutes, brush the top of the meatloaf with barbecue sauce for glazing. Close the lid again and cook for an additional 15 minutes, or until the internal temperature reaches 160°F using an instant-read thermometer.
Carefully remove the meatloaf from the grill and let it rest for 10 minutes to allow the juices to settle.
Slice and serve the meatloaf warm with your favorite sides like mashed potatoes or grilled vegetables.
Nutrition Facts
Calories |
4416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.5 g | 351% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 8185 mg | 356% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 96.0 g | ||
| Protein | 304.5 g | 609% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 595 mg | 46% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3248 mg | 69% | |
*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.
