BBQ Meatloaf Recipe: How to Grill the Ultimate Comfort Food

Transform classic meatloaf into an incredible grilled masterpiece with this BBQ meatloaf recipe. By taking this comfort food favorite to the grill, you’ll create a smoky, flavorful twist that combines a perfectly caramelized exterior with a juicy interior. Our detailed guide walks you through every step, from mixing the perfect meat blend to achieving that irresistible BBQ glaze.

The Secret to Perfect Grilled Meatloaf

Great BBQ meatloaf starts with the right meat combination. Our blend of 80/20 ground beef and ground pork creates the ideal balance of flavor and moisture. The beef provides robust flavor while the pork adds richness and helps prevent the meatloaf from drying out during grilling. The panko breadcrumbs are crucial too – they’re lighter than traditional breadcrumbs, helping maintain a tender texture throughout.

Mastering the Meat Mixture

The key to perfect texture lies in how you handle the meat mixture. Overmixing leads to a dense, tough meatloaf, while undermixing results in a loaf that falls apart. Mix just until ingredients are combined, using your hands for the gentlest touch. When forming the loaves, avoid compressing the meat too much – you want them firm enough to hold shape but not so packed that they become dense.

Temperature Control is Critical

Successful grilled meatloaf depends on proper temperature management. The indirect grilling method is essential – it allows the meatloaf to cook evenly without burning the exterior. Maintaining a consistent grill temperature of 400°F ensures the loaf cooks through while developing a nicely caramelized exterior. Using a meat thermometer isn’t just recommended – it’s crucial for perfect results every time.

The Perfect BBQ Glaze

Our two-stage glazing process creates layers of flavor and helps seal in moisture. The initial coating caramelizes during cooking, while the second application adds a fresh burst of tangy BBQ flavor. The combination of BBQ sauce and ketchup provides the perfect balance of sweet, tangy, and savory notes. Apply the glaze generously but evenly for the best results.

Transforming Leftovers

This recipe is designed to provide leftovers, which are perfect for incredible sandwiches. The grilled slices develop an amazing crust while maintaining their moisture, and when paired with melted provolone on toasted sourdough, they create a sandwich that rivals any deli offering. The key is grilling the slices over low heat to prevent burning the sauce.

Frequently Asked Questions

Why does my meatloaf fall apart on the grill?

If your meatloaf is crumbling, it’s likely due to either insufficient binding ingredients or handling the meat while too hot. Make sure to use the full amount of egg and breadcrumbs called for, and always let the meatloaf rest for the full 15 minutes before slicing.

Can I make this meatloaf ahead of time?

Yes, you can mix and form the meatloaf up to 24 hours in advance. Keep it covered in the refrigerator, but bring it to room temperature for 30 minutes before grilling. Don’t apply the glaze until just before cooking.

What’s the best way to check doneness?

Use a reliable meat thermometer inserted into the thickest part of the loaf. Cook to 155°F, then let rest – the temperature will rise to the safe 160°F during resting. Avoid cutting into the meatloaf to check doneness, as this releases valuable juices.

Can I use all beef instead of the beef/pork mixture?

While you can use all beef, the beef/pork combination provides better flavor and moisture. If using all beef, select 85/15 ground beef to maintain adequate fat content, and be especially careful not to overcook.

Grilled BBQ Meatloaf

Chris Johns

A smoky twist on classic meatloaf, grilled to perfection with a tangy BBQ glaze. Made with a perfect blend of beef and pork, this recipe creates a juicy interior and caramelized exterior.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Dish

Cuisine American, BBQ

Servings 8 servings

Calories 425 kcal

Equipment

• Grill gas or charcoal with indirect heat capability
• Instant-read thermometer for checking doneness
• Large mixing bowl for combining ingredients
• Sheet pan for transporting

Ingredients

  

Meatloaf

• 1¼ pounds ground beef 80% lean
• 1¼ pounds ground pork
• 2 cups panko bread crumbs
• 1 cup yellow onion finely chopped
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon dried tarragon
• 1 teaspoon kosher salt
• 1 teaspoon black pepper ground

Sauce

• ½ cup barbecue sauce
• ¼ cup ketchup

Instructions

 

• In a large bowl, combine ground beef, pork, breadcrumbs, onion, egg, and seasonings. Mix gently until just combined.
  
• Form mixture into two loaves, each about 4 inches wide by 6-7 inches long.
  
• Preheat grill for indirect cooking at 400°F.
• Mix BBQ sauce and ketchup in a small bowl. Set aside half for later.
  
• Coat each loaf with sauce mixture.
  
• Grill over indirect heat with lid closed for 50-60 minutes until internal temperature reaches 155°F.
  
• Remove from grill and let rest 15 minutes before slicing.
  

Notes

For best results, don't overmix the meat mixture and maintain consistent grill temperature. Let rest full 15 minutes before slicing.

Keywords barbecue meatloaf, bbq meatloaf, grilled meatloaf

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.