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Barbecued Meat Loaf

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

  • People

    Serves 8 to 10

  • Prep Time

    20 mins

  • Grilling Time

    50 mins to 1 h

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Redmeat 8

Meat Loaf

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

Sauce

  • ½ cup store-bought barbecue sauce
  • ¼ cup ketchup
 
  • Sliced provolone cheese (optional)
  • Sliced sourdough bread (optional)

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large bowl using your hands, gently combine the meat loaf ingredients.
  • 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. 
  • Prepare the grill for indirect cooking over medium-low heat (about 350°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium-low heat (300°F).
  • 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.
  • 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 into the center 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.
    Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate above foil pan. Grill the meat loaves over medium-low heat, with the lid closed, until a thermometer inserted into the center 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 slices about ½ inch thick and slather both sides with some of the reserved sauce. Grill over direct low heat (250° to 350°F), with the lid closed, for 4 to 6 minutes, turning once. If you wish, during the last minute of grilling time, top each with a slice of provolone cheese to melt. Serve on sourdough bread.
    To make meat loaf sandwiches: Cut the meat loaf into slices about ½ inch thick and slather both sides with some of the reserved sauce. Grill over low heat (250° to 350°F), with the lid closed, for 4 to 6 minutes, turning once. If you wish, during the last minute of grilling time, top each with a slice of provolone cheese to melt. Serve on sourdough bread.

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