This grilled meatloaf brings a classic comfort food outdoors, combining traditional flavors with smoky goodness from the grill. The tangy glaze caramelizes beautifully over the heat, creating a delicious crust while the inside stays tender and juicy.
Perfect for family dinners or casual gatherings and offers a simple yet delicious twist on a family favorite.
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I’ve always thought meatloaf deserved more credit than it gets. Taking it to the grill just makes sense – you get that wonderful smoky flavor while the meat stays perfectly moist.
What I love about this recipe is how the glaze develops a rich caramelization you can’t achieve in an oven. It’s still the comforting meatloaf we all remember, but with an outdoor cooking twist that makes it special.
What You’ll Need to Cook
Ground Beef: Choose an 80/20 beef blend for the perfect balance of flavor and moisture. The fat content is crucial—leaner meat can result in a dry meatloaf. Look for freshly ground beef with a bright red color and minimal liquid in the package.
Breadcrumbs: Plain or Italian-seasoned breadcrumbs both work well. For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers. Panko breadcrumbs will create a lighter texture if you prefer.
Onions: Yellow onions work best for their balanced sweetness when cooked. Dice them finely so they incorporate evenly throughout the meat mixture. For a time-saving option, you can pulse them briefly in a food processor.
- Large Eggs
- Milk
- Finely Chopped Onion
- Garlic, Minced
- Salt
- Black Pepper
- Chopped Fresh Parsley
For The Glaze
- Ketchup
- Brown Sugar
- Worcestershire Sauce
- Dijon Mustard
- Apple Cider Vinegar
Ingredient Substitutes
If you need to make adjustments to the recipe, here are some effective substitutions:
- Ground Meat: Replace some or all beef with a mix of ground pork, veal, or turkey for different flavor profiles
- Breadcrumbs: Crushed crackers, rolled oats, or cooked rice can replace traditional breadcrumbs
- Milk: Use beef broth, chicken broth, or even beer for a different flavor dimension
- Ketchup in Glaze: Barbecue sauce or tomato sauce with a bit of honey makes a fine alternative
- Worcestershire Sauce: Soy sauce mixed with a touch of vinegar and brown sugar can work in a pinch
How to Make Grilled Meatloaf
Step 1: Prepare the Meat Mixture
Combine all meatloaf ingredients in a large bowl, using clean hands to mix until gently incorporated.
The key is to mix thoroughly enough to distribute ingredients but avoid overworking, making the meatloaf tough. The mixture should hold together but still feel light.
Step 2: Shape Your Loaf
If using a loaf pan, press the mixture in evenly, eliminating air pockets. For the foil method, create a double layer of heavy-duty foil about 18 inches long and shape the meat mixture into a loaf about 9 inches long and 4 inches wide. Fold up the foil sides to create a boat that will catch drippings.
Step 3: Set Up the Grill
Heat one side to medium for a gas grill and leave the other unlit. For charcoal, bank the coals to one side.
This two-zone setup creates the indirect heat needed for even cooking without burning the exterior. Aim for 350°F in the indirect zone.
Step 4: Grill
Place the meatloaf on the cooler side of the grill and close the lid. Avoid the temptation to peek frequently as this releases heat.
If using a grill-safe meat thermometer, insert it now to monitor temperature without opening the lid.
Step 5: Apply the Glaze
After about 45 minutes, begin brushing on the glaze in several layers. This creates a delicious caramelized crust. Each layer should set slightly before adding the next. Reserve some glaze for serving.
Check for doneness, using an instant-read thermometer. Meatloaf is done when internal temperature reaches 160°f
How to Store Leftovers and Reheat
Store cooled meatloaf in an airtight container in the refrigerator for up to 4 days. For freezing, slice the cooled meatloaf and place it between sheets of parchment paper in a freezer container or bag. Frozen meatloaf will keep for up to 3 months.
Individual slices can be warmed in a skillet with some oil for reheating, creating a delicious crust. For larger portions, cover with foil and heat in a 325°F oven until warmed through (about 15-20 minutes). Add a fresh brush of glaze before serving for renewed flavor.
What to Serve With Grilled Meatloaf
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Grilled Meatloaf
Ingredients
- 2 lbs ground beef 80/20 blend
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
For the Glaze
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
Instructions
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, salt, pepper, and parsley. Mix gently until just combined. Avoid overmixing.
- Preheat grill to indirect medium heat (around 350°F)
- Form the meat mixture into a loaf shape. Place in a grill-safe loaf pan or shape into a loaf on a double layer of heavy-duty aluminum foil
- Whisk together ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and apple cider vinegar in a small bowl
- Place meatloaf on the cooler side of the grill, Close lid and cook for about 1 hour
- Begin glazing the meatloaf during the last 15-20 minutes of cooking, Brush glaze every 5 minutes
- Check for Doneness, using an instant-read thermometer. Meatloaf is done when internal temperature reaches 160°F
- Let rest for 10 minutes before slicing
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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