“What You Got” Meatloaf on the Grill

  4.9 – 11 reviews  • Grilling
Level: Easy
Total: 1 hr 20 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

  1. 1 cup ketchup
  2. 1/3 cup light brown sugar
  3. 3 tablespoons Worcestershire sauce
  4. 1 tablespoon Dijon mustard
  5. 1 tablespoon apple cider or sherry vinegar
  6. Freshly ground black pepper
  7. 2 pounds ground meat (I’m using beef)
  8. 1 cup breadcrumbs
  9. 1 cup peeled and grated onion (I’m using yellow)
  10. 1/2 cup fresh parsley leaves, finely chopped
  11. 1 teaspoon cayenne
  12. 1 teaspoon paprika
  13. 1/2 teaspoon spice mix (I’m using Old Bay)
  14. 5 shakes Worcestershire sauce
  15. 2 large eggs, beaten
  16. 1 head roasted garlic, mashed, recipe follows
  17. Kosher salt and freshly ground black pepper
  18. 8 ounces smoked sausage (I’m using kielbasa), optional
  19. 3 heads garlic
  20. 3 teaspoons olive oil

Instructions

  1. For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
  2. For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
  3. Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.  
  4. In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper. 
  5. Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.  
  6. Serve with potatoes or a side salad or use on a sandwich.
  7. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  8. Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
  9. When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 745
Total Fat 45 g
Saturated Fat 15 g
Carbohydrates 47 g
Dietary Fiber 3 g
Sugar 20 g
Protein 39 g
Cholesterol 196 mg
Sodium 1021 mg

Reviews

Christopher Santiago
Great way to cook the meatloaf with out turning on the oven. I would have never thought of cooking it in the bbq. It came out perfect.
Cameron Santiago
Fantastic. Maybe a little less onion. The final meatloaf was a little wet.
Marissa Singleton
Delicious recipe – I use ground Turkey and leave out the sausage.  Its the best!!
Justin Holmes Jr.
Chef Symon, here’s a tip. Make a mountain pie out of your leftover meatloaf. You do have mountain pies in flat Cleveland, no? Also, in my meatloaf, I use bran meal instead of bread crumbs, mostly for psychological reasons (it’s better for me???). Thanks for helping me take meatloaf to the grill!
Arthur Hartman
Amazing and easy recipe. Thanks, Chef Symon❣️
Marcia Oneal
One of the greatest comfort foods around, and Chef Symon nailed it! Love the hearty flavor, and the sausage in the center gave it an extra burst of “yum”. This is now my go-to meatloaf recipe!
Kristy Wilson
Very very good. Will for sure be making again!

 

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