Grilled Meatloaf: Elevate Your Comfort Food with Smoky Perfection

Prepare to rediscover a classic with our savory grilled meatloaf recipe, a delightful twist that transforms a beloved comfort food into an extraordinary culinary experience. Imagine a meatloaf that’s not only incredibly moist and tender but also infused with an irresistible smoky aroma. Topped with a tangy, sweet glaze and studded with pieces of tender onion, this dish offers layers of flavor you won’t find in its oven-baked counterpart. Serve it alongside creamy mashed potatoes and tender-crisp green beans for a truly nostalgic, homemade meal that ascends to the next level of deliciousness. This recipe is designed to bring a touch of outdoor grilling magic to your dinner table, creating memories with every succulent bite.

Overhead view of two slices of grilled meatloaf on a plate with a helping of mashed potatoes.

Why This Grilled Meatloaf Recipe Is a Must-Try

This isn’t just another meatloaf recipe; it’s an elevated version that takes everything you love about the classic and enhances it with the magic of the grill. Here’s what makes this particular grilled meatloaf stand out and why it deserves a spot in your rotation of family favorites:

Unforgettable Smoky Flavor: The most significant upgrade comes from the grill itself. While you’ll enjoy the familiar, comforting blend of ground beef, breadcrumbs, onion, and a sweet, tangy glaze made with ketchup, yellow mustard, and rich brown sugar, the grill introduces an incredible smokiness that an oven simply cannot replicate. This subtle yet powerful element infuses every bite, creating a complex flavor profile that will surprise and delight. It transforms a simple weeknight meal into a gourmet experience.
Remarkably Easy to Prepare: Don’t let the “grilling” aspect intimidate you! The actual preparation process for this meatloaf is quite similar to a traditional baked version. If you’re comfortable mixing a standard meatloaf, you’ll find adapting to the grill incredibly straightforward. We’ll guide you through each step, ensuring a smooth and enjoyable cooking experience from start to finish. It’s a fantastic way to utilize your grill for more than just burgers and hot dogs.
Endless Customization Options: This recipe provides a classic foundation, but it’s also a fantastic canvas for your culinary creativity. Want a BBQ-inspired meatloaf? Swap out some ketchup for your favorite barbecue sauce. Craving more veggies? Sauté your diced onions until sweet and tender before adding them, or even toss in some finely diced bell peppers or shredded carrots for added flavor and nutrients. You could experiment with different seasonings, add a touch of diced sweet potato, or even incorporate some crumbled bacon for an extra layer of richness. The possibilities are truly boundless, allowing you to tailor the meatloaf to your family’s preferences every time.
Perfect Texture and Moisture: Grilling meatloaf (especially using indirect heat, as recommended) helps lock in moisture, resulting in a wonderfully juicy and tender interior. The exterior develops a fantastic slightly charred crust, adding texture and an extra layer of savory depth that’s impossible to achieve in an oven. The glaze caramelizes beautifully under the grill’s heat, creating a sticky, sweet, and tangy coating that is simply irresistible.

Expert Chef’s Tips for Grilling Meatloaf Like a Pro

Achieving the perfect grilled meatloaf involves a few key techniques that deviate from traditional oven-baking. Follow these expert tips to ensure your meatloaf is evenly cooked, wonderfully moist, and perfectly shaped:

Mastering the Loaf Shape for Grilling: Unlike oven-baked meatloaf, which often cooks in a loaf pan, grilled meatloaf is formed freehand. The trick to consistent cooking on the grill is to make sure your loaves aren’t too thick. Aim for a uniform thickness across the entire loaf, roughly 1.5 to 2 inches. Crucially, avoid shaping them with a traditional domed top. A domed shape will cause the ends (where the loaf is shorter) to cook faster and become more well-done, while the center (where the dome is tallest) remains less cooked. Instead, form the mixture into a flat, rectangular loaf with even thickness throughout. This ensures that the heat penetrates uniformly, resulting in a perfectly cooked meatloaf from end to end. Think of it more like a very thick, wide burger patty than a bread loaf.
Understanding Internal Temperature and Resting Time: Food safety for ground beef dictates a minimum internal temperature of 160° Fahrenheit. You might notice our recipe calls for removing the meatloaves from the grill when they reach approximately 155°-158°F. This isn’t an oversight! It accounts for “carryover cooking,” where the meat continues to cook and its internal temperature rises slightly after being removed from the heat, thanks to residual heat. Letting your grilled meatloaf rest for 5 to 10 minutes before slicing is absolutely crucial. Not only does this allow the internal temperature to reach the food-safe threshold, but it also gives the meat fibers time to relax and reabsorb the juices. Slicing too early will cause those precious juices to run out, leading to a dry and less flavorful meatloaf. Patience during this resting period will be rewarded with an incredibly moist and succulent result.
Indirect Heat is Your Friend: When grilling meatloaf, use indirect heat. This means placing the meatloaves on the part of the grill where the burners are off (if using gas) or away from direct coals (if using charcoal). This prevents the exterior from burning before the interior cooks through, allowing for a slower, more even cook, and a beautiful caramelization of the glaze without charring. If your grill doesn’t have a specific indirect heat zone, you can achieve this by lighting burners on one side and placing the meatloaf on the other, or by arranging coals to one side.
Don’t Skip the Foil: While grilling is about direct exposure to heat and smoke, using aluminum foil for the meatloaf is a smart move. It helps contain the shape, prevents sticking to the grates, and makes transferring the delicate loaves much easier. It also helps prevent excessive charring on the bottom while still allowing smoke to circulate around the loaf for that desirable smoky flavor.

Zoomed out, overhead view of a grilled meatloaf with 3 slices cut into half the loaf.

Pair Your Meatloaf with These Delicious Grilled Sides

Complement your smoky grilled meatloaf with these incredible grilled side dishes to create a truly cohesive and flavorful outdoor meal. These options are easy to prepare and bring out the best in your main course:

Grilled Acorn Squash with Cinnamon Butter
Grilled Broccolini
Mesquite Grilled Chicken
Grilled Pork Belly
Grilled Asparagus in Foil
Baked Potatoes on the Grill

Frequently Asked Questions About Grilled Meatloaf

Here are some common questions and helpful answers to ensure your grilled meatloaf turns out perfectly every time:

Can I prepare the meatloaf mixture ahead of time? Yes, you can mix the meatloaf ingredients and form the loaves up to 24 hours in advance. Cover them tightly with plastic wrap and store them in the refrigerator. This can be a great time-saver for busy weeknights.
What kind of ground beef is best for meatloaf? We recommend using lean ground beef, such as 85/15 or 93/7. While leaner options prevent excessive grease, a little fat is necessary for moisture and flavor. Avoid extremely lean ground beef (like 96/4) as it can result in a dry meatloaf.
What if I don’t have a grill? Can I still make this recipe? While the grill imparts a unique smoky flavor, you can still bake this meatloaf in the oven. Follow the same shaping instructions (flat loaves) and bake at 350°F (175°C) for about 50-60 minutes, or until the internal temperature reaches 160°F. You won’t get the smoky notes, but it will still be a delicious, moist meatloaf.
How can I prevent my meatloaf from crumbling on the grill? Ensuring your loaves are not too thick and are formed compactly will help. The breadcrumbs and egg act as binders. Placing them on aluminum foil as instructed is also key to preventing them from falling apart when transferred or cooked.
Can I freeze grilled meatloaf? Absolutely! Cooked and sliced grilled meatloaf freezes beautifully. Allow it to cool completely, then wrap individual slices or portions tightly in plastic wrap and then aluminum foil. Store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

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Grilled Meatloaf Recipe

Prep: 30 minutes

Cook: 45 minutes

Rest: 10 minutes

Total: 1 hour 25 minutes

Nostalgic comfort food that’s even better than you remember – all thanks to the grill. This smoky, sweet, and savory grilled meatloaf recipe is sure to become a new family favorite.

Sam Guarnieri Sam Guarnieri

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8 slices

Ingredients

For the Meatloaf

▢ 2 pounds lean ground beef 85/15 or 93/7, essential for flavor and moisture
▢ 1 small onion diced, provides aromatic depth
▢ 1 large egg acts as a binder
▢ ¾ cup breadcrumbs plain or seasoned, for texture and binding
▢ ½ cup ketchup adds sweetness and tang
▢ 2 cloves garlic minced, for pungent flavor
▢ 2 teaspoons salt more or less to taste, enhances all flavors
▢ ½ teaspoon freshly cracked black pepper for a subtle kick

For the Glaze

▢ ½ cup ketchup forms the sweet and tangy base
▢ 2 packed tablespoons brown sugar see Notes, for deep sweetness and caramelization
▢ 1 teaspoon yellow mustard adds a sharp, tangy counterpoint
▢ 1 teaspoon Worcestershire sauce for umami depth

Get Recipe Ingredients

Equipment

Grill charcoal or gas, preheated to medium heat (325°-375°F)
Aluminum foil 2-3 sheets, to support meatloaves on the grill
Large baking sheet or cutting board, for shaping and resting
Large mixing bowl for combining meatloaf ingredients
Potato masher optional, for mixing meatloaf without overworking the meat
Small mixing bowl for preparing the glaze
Whisk for smooth glaze consistency
Pastry brush for even glaze application
Internal meat thermometer crucial for food safety and perfect doneness

Instructions

Preheat your grill to medium heat, aiming for a temperature range of approximately 325° to 375° Fahrenheit. Prepare your work surface by layering 2 to 3 sheets of aluminum foil on a sturdy baking sheet or cutting board. This will be used to form and transfer the meatloaves. Set this aside.
In a large mixing bowl, combine the ground beef, finely diced onion, large egg, breadcrumbs, minced garlic, ketchup, salt, and freshly cracked black pepper. Using your hands (which is often the most effective method for meatloaf) or a potato masher, gently mix the ingredients together until they are just fully incorporated. Be careful not to over-mix, as this can lead to a dense and tough meatloaf. The goal is to bind the ingredients without compressing the meat too much.
Carefully transfer the meatloaf mixture onto the prepared aluminum foil on your baking sheet or cutting board. Divide the mixture into 2 equal halves. Form each half into a rectangular meatloaf in the center of its respective aluminum foil sheet. Remember our chef’s tip: the loaves should be relatively flat, not domed, and uniform in size and thickness (approximately 1.5 to 2 inches thick) to ensure even cooking. Avoid making the loaves excessively thick. Once formed, leave the loaves on the foil and set aside.
In a small mixing bowl, combine the ketchup, brown sugar, yellow mustard, and Worcestershire sauce for the glaze. Whisk these ingredients vigorously until they are fully combined and smooth. Then, using a pastry brush, generously apply this glaze mixture over the tops and sides of both formed meatloaves. This glaze will caramelize beautifully on the grill, adding a fantastic sweet and tangy crust.
Carefully lift the aluminum foil by its edges, supporting the meatloaves. Place the foil and meatloaves onto the grill grate, ensuring they are positioned over indirect heat (away from direct flames or coals). Close the grill lid and allow the meatloaves to cook for approximately 45 minutes. Cooking over indirect heat ensures even cooking and prevents the exterior from burning.
After the initial 45 minutes, it’s time to check the internal temperature of your meatloaves. Carefully insert an internal meat thermometer directly into the center of each loaf, making sure not to touch the foil. If the internal temperature is below 155° Fahrenheit, close the grill lid and continue cooking the meatloaves, checking every 5 minutes, until the internal temperature reaches between 155-158° Fahrenheit. This range accounts for carryover cooking.
Once the desired temperature is reached, carefully transfer the cooked meatloaves from the grill to a clean cutting board or baking sheet using the foil as a sling. Let the meatloaves rest, uncovered, for 5 to 10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and moist meatloaf. After resting, slice the meatloaves as desired and serve warm with your preferred side dishes. Enjoy this smoky and delicious twist on a classic comfort food!

Notes

Make it Gluten Free: Easily adapt this recipe by using certified gluten-free breadcrumbs instead of traditional ones. The taste and texture will remain fantastic.
Make it Keto: For a low-carb alternative, substitute the breadcrumbs with crushed pork rinds. For the glaze, replace the brown sugar with a keto-friendly sweetener like Brown Swerve to maintain the sweet and tangy profile without the added carbs.
Add a Spicy Kick: For those who love a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to either the meatloaf mixture or the glaze.
Herb Infusion: Fresh herbs like parsley, thyme, or oregano (about 1-2 tablespoons, chopped) can be mixed into the meatloaf for an extra layer of aromatic flavor.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.