What makes this low-fat meatloaf speedier than the typical oven version? The reflective surface of the foil packet, which traps and intensifies the heat like a mini silver oven. Plus the loaf is slightly thinner, so it cooks more quickly while maintaining a flavorful char on the surface. By grilling this meatloaf, you get loads of extra flavor.
This perfect meatloaf is easy to make on the grill so you can keep your oven off during the hot days! The flavors are smoky and delicious! Great served with a simple salad or sliced and made into sandwiches!
Meatloaf is a classic comfort food that can be enjoyed in countless ways. This recipe takes the traditional meatloaf and adds a smoky, grilled flavor that is sure to please any palate. Whether you’re looking for a hearty dinner or a delicious summertime treat, this grilled BBQ meatloaf is sure to be a hit. Plus, it’s easy to make and can be prepared in advance, making it perfect for busy weeknight meals or weekend gatherings. Let’s get started and see how to make this delicious grilled BBQ meatloaf recipe.
Serve this Grilled BBQ Meatloaf with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes. For dessert, Grilling Desserts: Sweet Treats Straight from the BBQ.
The best way to store meatloaf is to wrap it tightly in plastic wrap or aluminum foil and then place it in an airtight container or a resealable plastic bag. This will help to keep the meatloaf fresh and prevent it from drying out.
It’s important to note that meatloaf should be stored in the refrigerator as soon as it has cooled to room temperature. If you plan to eat it within the next day or two, you can store it in the refrigerator. If you want to keep it for longer, you can freeze it. To freeze meatloaf, simply wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic freezer bag or airtight container and store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator before reheating.Print
Grilled BBQ Meatloaf
What makes this low-fat meatloaf speedier than the typical oven version? The reflective surface of the foil packet, which traps and intensifies the heat like a mini silver oven.
- Prep Time: :15
- Cook Time: :20
- Total Time: :35
- Yield: 4 1x
- Category: Dinner
- Method: Grilled
- 1/4 cup 2-percent milk
- 1 large egg
- 3 tablespoons whole-wheat breadcrumbs
- 1 tablespoon Worcestershire sauce
- 4 tablespoons barbecue sauce
- 2 cups baby spinach
- 2 scallions, trimmed
- 1 large clove garlic
- 12 ounces lean ground beef
- 8 ounces 99-percent fat-free ground turkey
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- Prepare a grill for medium-high heat.
- Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl.
- Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands.
- Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that’s about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.
- Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.
- Serving Size: 4
Keywords: Grilled BBQ Meatloaf