Meatloaf Barbecued, Weber’s Way to Grill Meatloaf!

My grandfather, a man who believed everything tasted better over an open flame, had a knack for taking humble comfort foods and elevating them to backyard barbecue masterpieces. I still remember the smoky aroma wafting from his Weber as he carefully tended to his creation – a meatloaf, unlike any I’d ever tasted. The slight char on the edges, the sweet and tangy barbecue sauce caramelized to perfection – it was a revelation, a testament to the magic of grilling. This recipe is an homage to his ingenuity, a way to bring that same joy to your own table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8
• Yield: 2 loaves
• Dietary Type: Not specified

Ingredients

• 1 1/4 lbs ground beef
• 1 1/4 lbs ground pork
• 2 cups breadcrumbs
• 1 cup onion, chopped fine
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup barbecue sauce
• 1/4 cup ketchup
• Sourdough bread, for serving
• Provolone cheese slices, for serving (optional)

Equipment Needed

• Large mixing bowl
• Baking sheet
• Weber grill
• Small bowl
• Instant-read meat thermometer

Instructions

1. Prepare the Meat Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, minced garlic, dried tarragon, salt, and pepper.
2. Mix Thoroughly: Using your hands, gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
3. Form the Loaves: Divide the meat mixture into two equal portions. Shape each portion into a loaf, approximately 4×7 inches. Place the loaves onto a baking sheet.
4. Prepare the Grill: Prepare your Weber grill for indirect heat. Aim for a medium to medium-low temperature, around 300°F (150°C). Indirect heat means placing the heat source (charcoal or gas burners) on one side of the grill and cooking the meatloaf on the other side, away from the direct flame. This prevents flare-ups and ensures even cooking.
5. Make the Sauce: In a small bowl, whisk together the ketchup and barbecue sauce until well combined.
6. Sauce the Loaves (First Coat): Top each meatloaf with 3 tablespoons of the barbecue sauce mixture, spreading it evenly over the surface. Reserve the remaining sauce for later use.
7. Grill the Meatloaf: Ensure your grill grates are clean. Gently slide the meatloaf loaves onto the grate on the side without the direct heat. This indirect cooking method is crucial for achieving a perfectly cooked, moist meatloaf without burning the outside.
8. Cook to Temperature: Cook the meatloaf until the interior temperature reaches 160°F (71°C). Use an instant-read meat thermometer inserted into the center of the loaf to check the temperature. This will take approximately 50-60 minutes, but cooking times can vary depending on your grill.
9. Rest on the Grill: Once the meatloaf reaches the proper internal temperature, let it cool on the grill for about 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
10. Sauce the Loaves (Second Coat): After resting, brush the remaining barbecue sauce mixture equally over each loaf.
11. Remove and Slice: Carefully remove the meatloaf from the grill and transfer it to a cutting board. Slice into 1/2-inch thick slices.
12. Optional Meatloaf Sandwiches: To make meatloaf sandwiches, cut the slices 1/2 inch thick and slather with the reserved barbecued sauce on both sides. Warm over medium-low heat for 4-6 minutes, turning once. The internal temperature should be between 250-300F.
13. Serve: Serve the sliced meatloaf hot, on sourdough bread. Top with slices of provolone cheese and more barbecue sauce if desired.

Expert Tips & Tricks

• Breadcrumb Choice: For a finer texture, use pre-made breadcrumbs. For a more rustic texture, use panko breadcrumbs or coarsely ground bread.
• Don’t Overmix: Overmixing the meatloaf mixture can lead to a dense and tough final product. Mix just until the ingredients are combined.
• Temperature is Key: An instant-read thermometer is essential for ensuring the meatloaf is cooked through but not overcooked. Aim for an internal temperature of 160°F (71°C).
• Smoke Flavor: For an even smokier flavor, add wood chips (such as hickory or mesquite) to your grill’s smoker box (if equipped) or directly onto the charcoal.
• Resting is Important: Letting the meatloaf rest on the grill for 10-15 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.

Serving & Storage Suggestions

Serve the grilled meatloaf hot, sliced, and topped with extra barbecue sauce. It pairs perfectly with classic barbecue side dishes such as coleslaw, baked beans, corn on the cob, or potato salad.

Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap the meatloaf tightly in plastic wrap and then in foil, and freeze for up to 2-3 months.

Reheating: Reheat leftover meatloaf in the oven at 350°F (175°C) until warmed through, or in the microwave. Add a little extra barbecue sauce to keep it moist. Sliced meatloaf is perfect for sandwiches!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	495.9 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	27.8 g	42%
Saturated Fat	10.3 g	51%
Cholesterol	122.6 mg	40%
Sodium	807.6 mg	33%
Total Carbohydrate	29.4 g	9%
Dietary Fiber	1.8 g	7%
Sugars	8.4 g	N/A
Protein	30 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs instead of regular breadcrumbs.
• Spicy Meatloaf: Add a pinch of red pepper flakes or a dash of hot sauce to the meat mixture for a spicy kick.
• Different Meats: Substitute ground turkey or ground chicken for the ground beef or pork, or use a combination of all three.
• Vegetarian Option: While this recipe is designed for meat, experiment with a lentil-based meatloaf alternative for a vegetarian-friendly option.
• Cheese Infusion: Add shredded cheddar cheese or Monterey Jack cheese to the meat mixture for a cheesy surprise.

FAQs (Frequently Asked Questions)

Q: Can I bake this meatloaf in the oven if I don’t have a grill?
A: Absolutely! Bake the meatloaf in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the internal temperature reaches 160°F (71°C).

Q: How can I prevent my meatloaf from drying out on the grill?
A: Cooking over indirect heat is key to preventing the meatloaf from drying out. Also, be sure not to overcook it. Using a meat thermometer ensures you pull it off the grill at the perfect time.

Q: What kind of barbecue sauce is best for this recipe?
A: Use your favorite barbecue sauce! A classic sweet and tangy sauce works well, but you can also experiment with smoky or spicy varieties.

Q: Can I make this meatloaf ahead of time?
A: Yes, you can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before grilling. You can also fully cook the meatloaf and reheat it later.

Q: What are some good side dishes to serve with grilled meatloaf?
A: Coleslaw, baked beans, corn on the cob, potato salad, and mac and cheese are all classic barbecue side dishes that pair perfectly with grilled meatloaf.

Final Thoughts

Grilling a meatloaf might sound unconventional, but trust me, it’s a game-changer. The smoky char and caramelized barbecue sauce take this classic comfort food to a whole new level. I encourage you to give this Weber’s Way recipe a try, and share your creations with friends and family. Don’t be afraid to experiment with different barbecue sauces and wood chips to create your own signature grilled meatloaf masterpiece. And if you loved this, try pairing it with some grilled corn on the cob with chili-lime butter – you won’t be disappointed!