Savory Barbecue Meatloaf on the Grill
This deliciously smoky meatloaf combines the rich flavors of ground beef and pork, complemented by a tantalizing barbecue sauce that caramelizes beautifully on the grill. With hints of Worcestershire, garlic, and tarragon, this dish excels as a hearty, one-dish meal perfect for gatherings and family dinners. Topped with slices of provolone cheese and served on crusty sourdough bread, it transforms into a messy but delightful sandwich experience. Get ready to indulge in each delectable bite with a side of napkins for the inevitable sauce drips!
8-10 servings
Servings
280
Calories
14
Ingredients
Ingredients
Ground Beef
1 1/4 lbs (Raw)
Ground Pork
1 1/4 lbs (Raw)
Breadcrumbs
2 cups (Plain)
Onion
1 cup (Finely chopped)
Egg
1 large (Raw)
Worcestershire Sauce
1 teaspoon (Liquid)
Minced Garlic
1 teaspoon (Fresh)
Dried Tarragon
1 teaspoon (Dried)
Salt
1 teaspoon (Granulated)
Pepper
1 teaspoon (Ground)
Barbecue Sauce
1/2 cup (Liquid)
Ketchup
1/4 cup (Liquid)
Provolone Cheese
To taste (Sliced)
Sourdough Bread
To taste (Sliced and toasted)
Instructions
1
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, finely chopped onion, the egg, Worcestershire sauce, minced garlic, dried tarragon, salt, and pepper. Use your hands to mix until all ingredients are well incorporated.
2
Divide the mixture into two equal portions and shape them into loaves measuring approximately 4 inches by 7 inches. Place the loaves on a baking sheet.
3
For grilling, set up your grill for indirect heating, aiming for a consistent medium to medium-low temperature of about 300°F.
4
In a separate bowl, blend the barbecue sauce and ketchup together. Generously spoon three tablespoons of this sauce over the top of each meatloaf, reserving the remainder for later use.
5
Once the grill is preheated and clean, carefully place the meatloaves on the grill grates over the area with indirect heat to prevent flare-ups. Grill the loaves until the internal temperature reaches 160°F, which should take about 50-60 minutes.
6
After cooking, allow the meatloaf to rest on the grill for 10-15 minutes. Then, drizzle the remaining barbecue sauce evenly over each loaf.
7
To create delicious meatloaf sandwiches, slice the loaves into generous ½ inch thick pieces. Spread more of the reserved barbecue sauce on both sides of the slices.
8
Over medium-low heat, warm the sauced meatloaf slices for 4-6 minutes, flipping once, until heated through. The ideal temperature for warming should be between 250°F to 300°F.
9
Serve the warm meatloaf slices on slices of toasted sourdough bread, topped with melted provolone cheese and additional barbecue sauce, as desired.
Nutrition Information
18g
Fat
14g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Savory Barbecue Meatloaf?
The meatloaf features a smoky flavor from the grill, combined with a sweet and tangy barbecue sauce, garlic, Worcestershire sauce, and dried tarragon.
What meats are required for this recipe?
This recipe requires 1 1/4 lbs of ground beef and 1 1/4 lbs of ground pork.
How many servings does this meatloaf recipe produce?
The recipe makes approximately 8 to 10 servings.
What is the recommended grill temperature for cooking the meatloaf?
You should aim for a consistent medium to medium-low temperature of about 300°F.
What should the internal temperature of the meatloaf be when finished?
The meatloaf is fully cooked when it reaches an internal temperature of 160°F.
How long does it take to grill the meatloaves?
It typically takes about 50 to 60 minutes to reach the safe internal temperature.
What type of breadcrumbs should be used?
The recipe calls for 2 cups of plain breadcrumbs.
What kind of sauce is used for the glaze?
The glaze is a blend of 1/2 cup of barbecue sauce and 1/4 cup of ketchup.
How should the meat mixture be shaped?
The mixture should be divided into two equal portions and shaped into loaves approximately 4 inches by 7 inches.
What method of grilling is recommended?
Indirect heating is recommended to prevent flare-ups and ensure even cooking.
How long should the meatloaf rest after grilling?
The meatloaf should rest on the grill for 10 to 15 minutes before slicing.
What type of bread is best for serving these as sandwiches?
Toasted sourdough bread is recommended for a delicious sandwich experience.
Which cheese is suggested for the sandwiches?
Sliced provolone cheese is suggested to be melted on top of the meatloaf.
How many calories are in a serving of this meatloaf?
Each serving contains approximately 280 calories.
What is the fat content per serving?
Each serving has about 18g of fat.
How much protein is in each serving?
There are 22g of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 14g of carbohydrates.
What unique herb is used in the seasoning?
Dried tarragon is used to provide a specific savory note.
How should the meatloaf slices be warmed for sandwiches?
Warm the slices over medium-low heat (250°F to 300°F) for 4 to 6 minutes, flipping once.
How thick should the meatloaf slices be cut?
The loaves should be sliced into generous 1/2 inch thick pieces.
Is there onion in this recipe?
Yes, the recipe calls for 1 cup of finely chopped onion.
What role does the egg play in the recipe?
The egg acts as a binder to hold the meat and breadcrumbs together.
Does the recipe call for fresh or powdered garlic?
It calls for 1 teaspoon of fresh minced garlic.
What seasoning amounts are used for salt and pepper?
The recipe uses 1 teaspoon of salt and 1 teaspoon of pepper.
Is the barbecue sauce applied all at once?
No, three tablespoons are applied before grilling, and the remainder is drizzled over after cooking and used for the sandwiches.
Can this recipe be considered family-friendly?
Yes, it is tagged as a family-friendly comfort food dish.
What is the preparation for the meatloaf before it hits the grill?
Mix ingredients by hand, shape into loaves, and place them on a baking sheet before transferring to the grill.
What category of food does this recipe fall under?
It is categorized as a one-dish meal, specifically a grilled meatloaf sandwich.
How do you prevent flare-ups while grilling?
By placing the meatloaves over indirect heat rather than directly over the flames.
What is the recommended liquid seasoning?
The recipe uses 1 teaspoon of liquid Worcestershire sauce.