Meatloaf on the barbecue

    (30)
    1 hour 15 min

    A deliciously different way of cooking meatloaf! Succulent beef and pork meatloaf is grilled on a barbecue. Enjoy with a side salad, if desired.


    27 people made this

    Ingredients
    Serves: 6 

    • 675g minced beef
    • 675g minced pork
    • 215g dry breadcrumbs
    • 160g finely chopped red onion
    • 1 egg, beaten
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon dried tarragon
    • 1 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 125ml barbecue sauce
    • 125ml tomato ketchup

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat a barbecue for medium heat and spray the cooking grate with oil.
    2. Mix together the beef, pork, breadcrumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt and black pepper.
    3. Divide the mixture in half and form 2 loaves, each about 10cmx15cm in size. In a small bowl, mix the barbecue sauce with ketchup until well combined.
    4. Place each meatloaf directly on the preheated barbecue, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the internal temperature reaches 70 degrees C, about 1 hour.

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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (21)

    by
    50

    I thought I had grilled everything that could be grilled until I saw this recipe. Grilled meatloaf? I made half the recipe for the two of us, but used one whole egg, essentially doubling the amount called for. It was a good idea because had I not done this it might have been a tad dry. For the same reason, I cut back on the amount of bread crumbs by about one-fourth. I’m not a fan of tarragon, so I didn’t use it. I used Penzey’s Chicago Seasoning, probably a good teaspoon for a pound and a half of meat, a mix of ground beef, pork and veal. I found the mix a little dry so I added some of the barbecue sauce/ketchup mixture to the meat mixture – good call, it was excellent! I also added finely chopped celery and green pepper and more Worcestershire than directed. Not wanting the glaze to burn during cooking, I waited until about 20 minutes into the cooking time to spread it on the meatloaves ( I made two small loaves with a half recipe) and then a second time after 15 more minutes. Slow to start cooking, the loaves came to the 160 degree temperature quickly after that. An instant-read thermometer was very helpful. The cooking method was not only intriguing, it also resulted in a perfectly moist and flavorful loaf, although the charcoal flavor was not as apparent as I had thought it would be. All and all, a great meatloaf I wouldn’t hesitate to make again – even in the middle of Wisconsin winter!  -  08 Jan 2012  (Review from Allrecipes US | Canada)

    by
    32

    I made this on my hunting trip and it was a huge hit! I didn't change a thing and everyone loved it. It made great sandwiches the next day too.  -  29 Sep 2010  (Review from Allrecipes US | Canada)

    by
    31

    This is great. What's wrong with making too much? We just love cold meatloaf sandwiches. I cook it in my smoker and add a little mesquite smoke flavor to it. Fantastic.  -  27 Sep 2010  (Review from Allrecipes US | Canada)

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