Nov 18, 2011

Barbecued Meat Loaf Recipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

4 Reviews

YouTube Video
Serves: 8 to 10 // Prep time: 20 minutes | Grilling time: 50 minutes to 1 hour | Special equipment: instant-read thermometer

Grocery List

Fresh Produce

  • 1 yellow onions

Meat / Poultry / Seafood

  • 1.25 lb ground beef (80% lean)
  • 1.25 lb ground pork

Oil and Spices

  • 1 tsp dried tarragon
  • 1 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 1 tsp kosher salt


  • .5 cups barbecue sauce
  • .25 cups ketchup
  • 1 tsp Worcestershire sauce


  • 1 large eggs
  • provolone cheese (optional)


  • 2 cups panko bread crumbs
  • sourdough bread (optional)

Special Equipment

  • instant-read thermometer


Meat loaf

  • 1¼ pounds ground beef (80% lean)
  • 1¼ pounds ground pork
  • 2 cups panko bread crumbs
  • 1 cup finely chopped yellow onion
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  • ½ cup bottled barbecue sauce
  • ¼ cup ketchup

  • Sourdough bread (optional)
  • Provolone cheese (optional)


  1. In a large bowl using your hands, gently combine the meat loaf ingredients.

  2. Divide the meat loaf mixture in half and form into two loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. 

  3. Prepare the grill for indirect cooking over medium-low heat (about 350°F).

  4. In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.

  5. Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 minutes to 1 hour. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork. Cut the loaves into slices and serve with the reserved sauce.

    To make meat loaf sandwiches, cut the meat loaf into ½-inch-thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250° to 350°F), with the lid closed as much as possible, for 4 to 6 minutes, turning once. Serve on sourdough bread. Also great with melted provolone cheese.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 6, 2013

John P

Sourdough makes it!

Great taste but more work than I expected, my own fault as I cut the onions in half and added a ½ cup of diced bell pepper and I made another BBQ sauce from scratch using another Weber book from Jamie.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Oct 30, 2013

Rob S

Best Meatloaf Ever!

We can't get enough of this recipe. We make extra to freeze so we have it through the winter. An added touch to the finished slice is to take it back to the grill and put it over direct heat to get a little char on both sides. I figured that out when we had this dish at the Weber Restaurant in Indianapolis.

Type of Griller


Would you recommend this recipe? YES

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Barbecued Meat Loaf