This BBQ Meatloaf Recipe is so easy to make, and tastes amazing! It’ll quickly become one of your family’s favorite recipes for the grill.
When I first started grilling, someone gave me a copy of Weber’s Way to Grill Cookbook. That cookbook had a lot of really fantastic recipes, and I still use it to this day.
But my favorite recipe of all has been the BBQ Meatloaf recipe. My family loved this recipe for years, and food good reason: it tastes unbelievably delicious.
Meatloaf is classic comfort food that can win over even the fussiest family member. And it plays especially well with practically any side dish you can conjure up.
Not only does this particular barbecue meatloaf recipe taste amazing, but it’s also so easy to make. One recipe is enough to easily feed a family of four, with plenty of leftovers.
It also makes a great BBQ meatloaf sandwich recipe that you can have any time, lunch or dinner.
This BBQ Meatloaf recipe uses the following ingredients:
So I hope you enjoy this barbeque meatloaf recipe as much as I do, and may it be a regular staple in your grilling repertoire as much as it is mine.
Suggested sides to serve with this BBQ meatloaf recipe
BBQ meatloaf goes well with practically any side you have available, but here are my particular favorites:
- Mashed potatoes
- Italian peas
- Mac and cheese
- Brussels sprouts and bacon
- Roasted carrots
- Roasted broccoli
- Baked cauliflower with bacon
- Creamed spinach
- Slow-cooked green beans
I hope you enjoy this BBQ sauce meatloaf recipe as much as we do!
Easy BBQ Meatloaf Recipe for the Grill
- instant-read thermometer
BBQ meatloaf sandwiches (optional)
- 16 slices sourdough bread
- 8 slices provolone cheese
- Start by dicing the yellow onion. You’ll need 1 cup (about ½ an onion), finely diced.
- Next, put all of the ingredients (except the BBQ sauce, ketchup, bread, and cheese) into a large bowl.
- Mash all of the ingredients together with your hands. This can be a little messy, so have some paper towels handy nearby to clean up afterward.
- Equally divide the meatloaf mixture into a loaf about 4 inches wide by 6 – 7 inches long twice. Place them onto a sheet pan or cutting board to transport them out to the barbecue.
- Heat up the grill on high and brush the cooking grates clean. Turn the grill back down to medium-low heat and let it go down to about 400 degrees.
- In a small bowl, combine ½ cup of barbecue sauce and ¼ cup of ketchup. Set aside ½ of the mixture for later use.
- Coat each loaf thoroughly with about 3 tablespoons of the sauce mixture.
- Grill the meatloaves over indirect (burner not on under it) medium-low heat with the lid closed for about 50 to 60 minutes. Use a meat thermometer to monitor the temperature inside.
- Let the loaves cook until they reach 155 degrees inside. I use a ThermoPro TP-07 Wireless BBQ Meat Thermometer and LOVE it. It will set off an alarm when it reaches the temperature you need, so you don’t have to sit around and watch the temperature.
- Once the barbecue loaves reach an internal temperature of 155 degrees, remove them from the grill and allow them to rest for 10 to 15 minutes. They will continue to cook while resting, getting them up to the required 160 degrees for pork and beef.
- At this point, you can cut the loaves into ½ inch slices and serve the meatloaf with BBQ sauce leftover from earlier. But to really make them amazing, I recommend going the extra mile and serving them as sandwiches.
BBQ Meatloaf Sandwiches
- Cut the barbeque loaf into ½ inch thick slices and generously coat both sides with the leftover sauce.
- Grill the slices over direct low heat (250 to 350 degrees, not too hot) with the lid closed for 4 to 5 minutes.
- While the meatloaf slices are cooking, you can place the sourdough bread slices on the grill to toast them a little. Also, place the provolone cheese on the slices about halfway through cooking the meatloaf slices to allow them to melt over the meatloaf nicely.
- When the meatloaf slices are nicely grilled, and the sourdough bread is toasted, combine them all and serve.
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