Barbecuing the perfect meatloaf requires some key techniques and ingredients to ensure it comes out moist, flavorful and cooked through. With the right preparation and cooking method, you can make meatloaf with a nice char on the outside and a tender, juicy interior. Here is a comprehensive guide on how to BBQ right meatloaf.
Ingredients for BBQ Meatloaf
The ingredients are what give meatloaf its texture and flavor. Here are some tips for choosing ingredients for great BBQ meatloaf:
Choose the Right Meat
- Use 80/20 ground beef which has enough fat to keep the meatloaf moist during cooking
- You can also use a blend of ground beef and ground pork or sausage for added flavor
Include a Breadcrumb Binder
- Breadcrumbs or panko crumbs help bind the meat mixture together
- Use around 1 cup breadcrumbs per 1.5 pounds of meat
Mix in Chopped Vegetables
- Onion, bell peppers, garlic etc add moisture and flavor
- Grate vegetables or pulse in a food processor for an even texture
Add Eggs and Condiments
- 1 or 2 eggs help bind the meatloaf mixture
- Worcestershire sauce, mustard, ketchup add great umami flavors
Season Generously
- Salt, pepper, herbs like parsley or oregano, spices like garlic powder
- Season every layer as you build the meatloaf for evenly distributed flavor
Meatloaf Mixing Techniques
Proper mixing develops the texture which prevents crumbling. Here are some key techniques:
Don’t Overwork the Meat
- Mix just until combined thoroughly to avoid dense, rubbery meatloaf
Layer and Pack Tightly
- Layer meat mixture, vegetables, cheese or other add-ins in loaf pan or on sheet
- Pack each layer down firmly to remove air pockets
Chill the Meatloaf before Cooking
- Letting meatloaf mixture chill for 30-60 mins firms it up for cleaner slicing
How to Cook Meatloaf on the BBQ
Cooking meatloaf on a grill or smoker imparts delicious smoky barbecue flavor.
Use indirect Heat
- Cook meatloaf around 300-325°F using indirect heat on a gas or charcoal grill
- This allows the interior to cook through without burning the outside
Add Smoke
- Use wood chips, chunks or pellets to generate smoke for flavor
- Soak hardwoods like hickory, oak or mesquite before using
Use a Meatloaf Pan or Foil Pouch
- A loaf pan protects the bottom from direct heat
- Meatloaf can also be wrapped in foil to hold its shape and contain juices
Glaze and Finish Directly over Heat
- In the last 15-30 mins, glaze the top with ketchup or barbecue sauce and finish over direct heat to caramelize the glaze
Let it Rest
- As with any grilled or smoked meat, let rest for 10-15 minutes before slicing for juicier meatloaf
Tips for Great BBQ Meatloaf
Here are some additional pointers for irresistible meatloaf cooked on the barbecue:
- Insert slivers of garlic or onion into the center for extra bursts of flavor
- Top with crispy bacon strips for the last 10-15 minutes of cooking
- Make small individual meatloaves for more surface area to caramelize and char
- Try using a smoker to cook low and slow, like 225°F for 1-2 hours
- Brush with your favorite barbecue sauce or make a brown sugar glaze
- Mix in cheese cubes or roasted peppers for delicious pockets of melted flavor
Common BBQ Meatloaf Mistakes to Avoid
It’s easy to end up with dry, tough meatloaf if not careful. Avoid these common pitfalls:
Packing Meatloaf Too Tightly
Compacting meatloaf too densely prevents heat from penetrating and evaporating moisture.
Cooking at Too High a Temperature
High direct heat dries out the exterior before the center cooks through. Stick to 300-325°F indirect heat.
Not Letting It Rest Before Slicing
Slicing meatloaf immediately causes juices to run out. Letting it rest allows juices to reabsorb.
Using Too Lean of Meat
Fattier meat like 80/20 ground beef stays tender and moist. Extra lean meat dries out on the grill.
Underseasoning
For flavorful meatloaf, generously season each layer with salt, pepper and other spices.
FAQ About BBQ Meatloaf
Here are answers to some frequently asked questions about cooking meatloaf on the grill:
What is the best wood to smoke a meatloaf?
Hickory and oak have bold, bacon-like smoke flavors that pair great with meatloaf. Pecan or apple wood provide milder, sweeter smoke.
Should you wrap meatloaf in foil on the grill?
Yes, wrapping in foil protects the bottom from direct heat and contains juices as the meatloaf cooks. Open the foil the last 15-30 mins for glazing.
How long does it take to cook meatloaf at 325 degrees?
Cooking at 325°F, meatloaf takes around 1 hour 15 mins to reach 160°F internal temperature. Use a meat thermometer to check doneness.
Should you flip meatloaf on the grill?
There’s no need to flip. The bottom is protected in a pan or foil pouch. The top can be glazed and caramelized at the end over direct heat.
How do you keep meatloaf from drying out on the grill?
Use indirect heat around 300-325°F, keep wrapped in foil until the end, and let rest before slicing. A soaked hardwood smoke also helps lock in moisture.
Can you put raw meatloaf straight on the grill?
It’s best to par-cook meatloaf in the oven at 350°F for 30 mins before transferring to a hot grill. This firms up the exterior to hold its shape better.
Conclusion
BBQ meatloaf on the grill or smoker results in the perfect blend of smoky, savory flavor and tender, moist meat when you use the right ingredients, mixing techniques and indirect cooking methods. Packing the meatloaf tightly, layering in flavorful add-ins, and finishing with a sweet and tangy glaze takes this classic comfort dish to new levels. With the tips provided above on how to barbecue meatloaf properly, you can avoid the common pitfalls and make the juiciest grilled or smoked meatloaf. Experiment with different woods for smoke flavor, meat and vegetable mixes, glazes and more to make this summertime staple your new go-to dish.