More Great Recipes: Beef


Meatloaf on the Grill


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Member since 2018
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"Traditional meatloaf cooked on the grill."

Serves 6 | Prep Time 10-15 minutes | Cook Time 45 minutes grill time

Why I Love This Recipe

Our family enjoys meatloaf and have it for dinner about once a month. In warmer weather, we love it on the grill with grilled veggies. You just can't beat that slightly charred taste from the grill.


Ingredients You'll Need

2 lbs. grass fed ground beef
1" thick slice of GF bread
milk cover bread
1 egg
2 cloves garlic, minced
1 small onion chopped
1 T.olive oil
1/2 T. fresh thyme, chopped
1/2 T. chili powder
1 t. smoked paprika
1 1/2 t. garlic salt
1 1/2 t. freshly ground black pepper
6 slices of bacon, cut in half
Glaze:
1/2 c. ketchup
2 T .molasses
1/4 c. Dr. pepper
1 t. freshly ground black pepper


Directions

Put minced garlic and chopped onion in a large bowl, pour in 1 T. olive oil and microwave on high for 2 minutes. Add bread to the bowl and pour on milk to cover bread. Let sit while making glaze. Combine all the glaze ingredients in a microwave safe bowl, cover, and microwave for two minutes, stir, continue microwave in one minute intervals until glaze is slightly thickened, set aside. Using a fork, break up bread into moist crumbs. Add egg and spices, mix well. Break up meat and add to crumb mixture, combining everything well. Form into 2 loaves. Wrap in plastic and put in the fridge while getting bacon ready. Cut bacon slices in half. Put on a plate, 6 pieces at a time and Microwave for 3 minutes on high. Repeat with remaining 6 pieces, set bacon aside. Preheat grill to 400-500F on one side. Sear the meatloaves on all sides on the hot side of the grill, about 3 minutes per side. Move to the unheated side of the grill, lay bacon on top, spoon glaze over loaves and close the lid. Grill for about 15 minutes, spoon glaze over loaves, close grill. Cook about 30 minutes longer, or until meat register 155F on instant thermometer.


Pairs Well With

I like to grill vegetables on the hot side of the grill.


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