BBQ Meatloaf Recipe
Meatloaf has been a mainstay in American households for generations. Practically everyone has a go-to meatloaf recipe that has been passed down from grandma to grandkid. While we respect the traditions of your family’s perfect meatloaf recipe, we encourage you to expand your horizons and take a test drive of our BBQ meatloaf on the grill. Quite frankly, we think it turns meatloaf from a meal to be eaten to a meal to be cherished.
Want one more good reason to indulge in a little barbecue meatloaf this week? Try this one for size: This grilled meatloaf recipe also makes a great meatloaf sandwich if you don’t want to serve it traditional style.
Preheat your Grilla Grill to 275 degrees while you prep all the ingredients. In a large bowl, mix together all the meat, breadcrumbs, egg, Worcestershire sauce, garlic, tarragon, sea salt, black pepper and half the rub. Divide the mixture in half and form 2 loaves.
In a small bowl, mix the barbecue sauce with the ketchup and mustard. You may make up extra sauce to serve with the meatloaf for those who want more sauce on each slice.
Lay down enough foil on your grill for the 2 loaves to sit on. This will really help in removing from the grill later. Place each meatloaf on the Silverbac, Grilla, or Kong and dust with remaining rub.
Cook for about 45 minutes, and then start checking the internal temp (you are looking for 160 degrees throughout). The ends may get done before the middle—that is ok. Once internal temperature hits about 140 degrees, brush with sauce mixture. You may brush on as many coats as you wish if you prefer a saucier meatloaf.
Remove from the Grilla Grill. Let rest about 10 minutes before slicing.
Substitution Ideas for Meatloaf on a Pellet Grill
One of the greatest things about any meatloaf is that it makes substitutions a piece of cake — or meat. In fact, swapping out ingredients and switching up the meatloaf is the name of the game. Try some of our favorite ways to hack your way to meatloaf on a pellet grill that has an authentic flavor totally unique to your backyard:
- Mix up the varieties of meat or poultry you use to make your barbecue meatloaf recipe. No one says it has to be beef and pork. You can easily include anything from Italian sausage to ground chicken. Mix and match the meat and poultry you have on hand. The only suggestion we do have is that sometimes it can be nice to have a blend of proteins, rather than one main protein type. A blend gives you a bit more flavor and different undertones to the finished meatloaf.
- Buy some good stuff for your meatloaf. Yes, meatloaf was originally made to “use up” items in your kitchen, but that does not mean ingredients have to be subpar. Instead, go for good ingredients. Your meatloaf will be of a higher quality, and you will proudly share it with friends.
- Swap out different breadcrumbs. For instance, who says you have to stick with standard white bread breadcrumbs? Wheat, rye and brown breads can make excellent breadcrumbs for any meatloaf. As long as the bread is not sweet, you have yourself a deal!
- Try scallions instead of onions for a little less of a bite. Or, use a different type of onion to see how it changes the flavor of the loaf.
Picking the Right Pellet Type for Your BBQ Meatloaf Recipe
As the proud owner of a Grilla Grill, you probably have at least two flavored wood pellets on hand. Be sure to try each of them when you are making barbecue meatloaf. Just as different types of pellets elicit different flavors in cuts of meat and seafood, they do the same for this meatloaf dish. For example, why not try apple pellets one time around and hickory wood pellets the next? Be bold and have a great time playing around! Cooking should always include a lot of experimentation, and smoker grills give you new ways to try out unique combinations.
Excited to get your meatloaf mojo on? Whip up a batch or two of our BBQ meatloaf recipe. Bonus points if you make two meatloaves and bring one to the neighbor who lent you an edger last week!