Sounds crazy, but you will never enjoy 'normal' meatloaf as much as this!

beccwarnacutt
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.

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  • In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.

  • Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

Cook's Notes:

I often split this in half--3 pounds of meat is a lot for just two of us. However, I keep all the other ingredient amounts the same.

Oven Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish or line it with greased foil. Shape the mixture into one large meatloaf (or, for shorter baking time, into two loaves). Bake in preheated oven for 45 minutes. Remove from oven, drain fat, and brush meatloaf with BBQ sauce. Return to oven and bake until fully cooked, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

656 calories; 32.8 g total fat; 176 mg cholesterol; 1158 mg sodium. 41.8 g carbohydrates; 45.8 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2012
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! Read More
(54)

Most helpful critical review

Rating: 3 stars
12/01/2010
Unfortunately my husband and I don't share the enthusiasm of others who have tried this recipe. We found the flavor of the herb overwhelming and therefore did not enjoy this meatloaf. I think we would have really liked this had we omitted the tarragon. Read More
(22)
34 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/08/2012
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! Read More
(54)
Rating: 4 stars
01/08/2012
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! Read More
(54)
Rating: 5 stars
10/10/2010
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. Read More
(35)
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Rating: 5 stars
09/27/2010
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. Read More
(32)
Rating: 3 stars
11/30/2010
Unfortunately my husband and I don't share the enthusiasm of others who have tried this recipe. We found the flavor of the herb overwhelming and therefore did not enjoy this meatloaf. I think we would have really liked this had we omitted the tarragon. Read More
(22)
Rating: 5 stars
11/02/2010
Loved it!! Read More
(16)
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Rating: 5 stars
11/30/2010
Awesome the smell from the grill while this was cooking had all the neighbors talking! Read More
(16)
Rating: 5 stars
10/11/2010
Meatloaf is not one of my favorite dishes but this recipe is amazing! By far the best my husband and I have had. One slight change. I added a splash of bourbon to the BBQ sauce. We will definitely be making this again and again! Read More
(14)
Rating: 5 stars
07/16/2011
Grilled meatloaf is wonderful in the hot summer months. I only used ground beef and didn't have tarragon so used fresh Italian herbs from the garden instead. Of course I added more fresh garlic I always do. Used a 15 inch aluminum cookie sheet to mold a rectangle meatloaf about an inch and half thickness. Topped with some grated Monterey Jack/Colby cheese then topped with just 15 oz. can of tomato sauce (didn't want to use BBQ since my spices were Italian). Then topped the tomato sauce with sliced green bell peppers and fresh mushroom slices. Cooked on a charcoal covered grill over indirect heat for about 50 minutes turning the cookie sheet half way through to make sure even cooking. The flavor of the charcoal makes a meatloaf to die for. We have actually been grilling meatloaves for a couple years now...hard to go back to regular oven meatloaf once you've had it charcoaled grilled. Read More
(14)
Rating: 5 stars
04/04/2011
very good recipe I'll be making it agian I didn't have tarragon so I didn't put it in... I just did it in the oven instead of grilled! very good! Read More
(8)