Packed with bold and savory ingredients, this Grilled Meatloaf takes the classic main course and gives it a smoky flavor. You'll love the tangy ketchup glaze with just a hint of sweetness for the perfect dinner!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
If you're looking for a fun new way to prepare meatloaf for a refreshing update on the traditional dish, this grilled variation will completely reignite your love!
Why This Recipe Works
We've all had a classic meatloaf before. It's a well-known staple for a reason, but even the classics can get tired if you make them too many times.
This grilled meatloaf takes the dish you know and love and gives it a smoky, grilled twist for a brand new take! A combination of beef and pork with savory aromatics and a tangy sweet and spicy sauce makes this perfect as a hearty main course.
Just like my Bacon Wrapped Meatloaf, this recipe enhances traditional comfort food with new and exciting flavors. Delicious with this Mediterranean Pasta Salad with Chocolate Cobbler served as dessert!
Ingredients Needed
- Ground Meat: I use a combination of ground beef and ground pork for lots of protein and savory flavor.
- Aromatics: Garlic and onions give your meatloaf a nice depth.
- Saltine Crackers: To help bind the meatloaf together.
- Large Eggs: Works with the crackers to ensure the meatloaf doesn't fall apart on the grill.
- Sauces: Mix together ketchup, Dijon mustard, Worcestershire and hot sauce to infuse the meat with the perfect tangy flavor!
- Seasonings: I add salt and black pepper, parsley, and thyme to my meatloaf mixture.
- Homemade Glaze: The glaze combines ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar for a topping that combines sweet and savory.
How to Make this Grilled Meatloaf
- Step 1: Add the ground meats, crackers, onions, and garlic to a large bowl.
- Step 2: Once combined, add eggs and hot sauce.
- Step 3: Continue to mix the meat mixture with seasonings and the rest of the sauces.
- Step 4: Fold everything together until it becomes a uniform mixture.
- Step 5: Form the meat mixture into two separate loaves.
- Step 6: In a separate small bowl, combine Worcestershire, brown sugar, ketchup, and cider vinegar.
- Step 7: Cook the meatloaf for 3 to 5 minutes on each side over direct heat to create a crust, then cook for 20 to 25 minutes over indirect heat.
- Step 8: Spread 1/2 of the glaze over top of the meatloaf, then cover the grill and cook for another 20 minutes. Allow the finished meatloaves to sit for 5 minutes, then slice and serve!
Recipe Tips
- Use a meat thermometer or other digital thermometer to check for an internal temperature of at least 160 degrees F.
- Serve the meatloaf with some additional glaze on the side for extra flavor.
- Each of the meatloaves should be about 4 inches by 6 inches. Aim for between an inch and a half to 2 inches for height. If the meatloaves are too thick, they'll take longer to grill and might not cook evenly.
- You can also use bread crumbs instead of the crackers.
- Keep leftover meatloaf in an airtight container in the fridge for 3 to 4 days.
- This recipe works on both a charcoal grill and a propane grill.
- Use other types of ground meat like ground chicken or ground turkey for a slightly lighter result.
Recipe FAQ's
Yes, you can use chopped onion; the texture of the meatloaf with chopped onions will just be slightly different since pieces of chopped onion are larger than grated onion.
Pair this grilled meatloaf with my Dill Pickle Pasta Salad or this Potato Salad with Pickles, or serve alongside Garlic Cream Cheese Mashed Potatoes or Air Fryer Potato Wedges. It also works well paired with a French Onion Rice Bake, green beans, or broccoli!
Yes, Place the meatloaves on a baking sheet lined with parchment paper or aluminum foil. Place in a 350-degree preheated oven and bake for 40 minutes or until internal temperature reaches 160 degrees. Spread the glaze on top and turn your oven to broil to get some char on the top.
Yes! Mold the meatloaf as instructed, then place the loaves on a tray and wrap them tightly with plastic wrap. Keep refrigerated until ready to cook, and remove them from the refrigerator about 20 minutes before grilling (when the grill is turned on for preheating).
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Grilled Meatloaf
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- ½ yellow onion grated
- 4 cloves garlic minced
- ½ cup saltine cracker approx 4 oz, crushed to the consistency of bread crumbs
- 2 eggs
- 1/4 cup ketchup
- 1 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- 1 teaspoon dried parsley 2 tablespoons fresh
For The Glaze
- 1 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 4 teaspoons apple cider vinegar
Instructions
- In a large bowl, mix all the meatloaf ingredients well to combine.
- Form the meat into 2 loaves that are about 4” x 6” and about 2” thick. See notes
- Preheat the grill for indirect cooking to about 375-400 degrees. Turn on half of the burners on one side, leaving the other side of burners off.
- Place the prepared meatloaf on the direct heat side of the grill for about 3-5 minutes on each side to form a crust and seal in the juices.
- Move the loaves to the indirect heat side of the grill (where the burners are off) and cook for about 20-25 minutes with the lid closed.
- While the loaves are cooking, mix the glaze ingredients in a small bowl. Set aside.
- After 20-25 minutes on indirect heat, flip the meatloaves and spread 1/2 of the glaze mixture evenly over each meatloaf. Close the lid and cook for about 20 additional minutes. When done, check the internal temperature - it should read 160 degrees or more.
- Remove the meatloaf from the grill and let them rest for at least 5 minutes before slicing serve with remaining glaze!
Notes
- If you don't have a grater, you can also use finely chopped onions. The texture will be slightly different but the flavor will be the same!
- Note: Each loaf should be about 1-1 ½ inches in height; if it is really thick, it will require additional cooking time.
- Oven Directions: Place the meatloaves on a baking sheet lined with parchment paper or aluminum foil. Place in a 350 degree preheated oven and bake for 40 minutes or until internal temperature reaches 160 degrees. Spread the glaze on top and turn your oven to broil to get some char on the top.
Leave a Reply