Smoky Grilled Meatloaf

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious twist on the classic meatloaf? Look no further than this smoky grilled meatloaf recipe. The combination of juicy ground meat, bold spices, and the smoky flavor from the grill will have your taste buds begging for more. Whether you're hosting a backyard barbecue or simply craving a hearty dinner, this recipe is sure to impress. Fire up the grill and get ready to enjoy a mouthwatering meal that is both comforting and full of flavor.

Keywords: smoky, grilled, meatloaf, recipe, barbecue

smoky grilled meatloaf recipe details

Smoky grilled meatloaf recipe, recipe Rating: 4.6
Number of votes:108

Start your favorite wood chips soaking for this meatloaf on the grill. A sweet and tangy apple cider vinegar glaze keeps this one moist.
Ready in: 3 hours 20 mins

Ingredients

Serves: 6

• Meatloaf
• 1 pound lean ground beef
• 1/2 pound ground pork
• 1 cup dry bread crumbs
• 1 cup minced onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 
  
• Glaze
• 1 (16 ounce) can tomato sauce
• 1/4 cup brown sugar
• 2 tablespoons yellow mustard
• 1/4 cup apple cider vinegar

Preparation method

Prep: 10 mins | Cook: 3 hours | Extra time: 10 mins, resting

1. Preheat grill or BBQ to low heat (250 to 275 degrees F). Spray a doubled over sheet of aluminum foil with nonstick cooking spray.
2. Mix the meatloaf ingredients together in a bowl very well until they stick together. Form into a loaf about 3-inches tall, and place onto the prepared foil.
3. Place onto the preheated grill, and cook about 2 hours until the meatloaf firms and is cooked on the outside.
4. While the meatloaf is cooking, bring the glaze ingredients to a simmer in a saucepan, and cook until thickened, about 30 minutes.
5. Once firmed, oil the grill and place the meatloaf directly on the grill. Brush with the glaze and turn the meatloaf over every 15 minutes or so until the glaze sticks to the meatloaf and a meat thermometer inserted into the center reads at least 160 degrees F.