This classical dish is often prepared in an oven, but taking the meatloaf out to the grill really amps up the flavor. I highly recommend cooking it over charcoal for that flame kissed flavor. Since the consistency of meatloaf is rather soft, setting it on aluminum foil, a large plank, or even in a cast iron pan is the best way to go. The beauty of cooking it on the grill is that you can prepare the side dishes right along with it.
Servings: 6 People
- 2 pounds ground beef
- 4 slices bacon
- 3/4 cup plain breadcrumbs (Add more if needed)
- 1/2 cup finely chopped onion
- 1/2 cup sharp cheddar cheese
- 1/4 cup tomato sauce
- 1 egg lightly beaten
- 1 green Anaheim pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- for sauce:
- 1 1/4 cups prepared barbecue sauce
- 1/4 cup packed brown sugar
- 1/2 teaspoon mild chili powder
- Prepare grill for a medium-high, indirect cook.
- Cut two strips of bacon in half and set aside. Cut the remaining bacon into small pieces.
- Combine ground beef with, bacon pieces, egg, bread crumbs, cheese, onion, Anaheim peppers, tomato sauce, garlic, salt and black pepper.
- Tear off three 18-20 inch pieces of aluminum foil. Layer them on top of each other. Crimp the edges upward into an oval shaped tray. Coat inside with cooking spray and place meat mixture inside. Form into a loaf shape.
- Combine sauce ingredients and spoon over meatloaf. Make sure to get the sides and ends as well. Top with the 4 bacon halves and place onto the grill.
- Cook for 45-55 minutes or until the internal temperature at the thickest part of the meatloaf reaches 165 degrees F.
- Carefully remove from grill still encased with foil, and place onto a large cutting board. Let meatloaf rest for 5 minutes. Slice and serve.
Photo by Sabrina Baksh