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–+ servings
Overhead view of two slices of grilled meatloaf on a plate with a helping of mashed potatoes.

Grilled Meatloaf

easyhealthyrecipes.com/grilled-meatloaf/
Nostalgic comfort food that's even better than you remember - all thanks to the grill.
Prep: 30 minutes
Cook: 45 minutes
Rest: 10 minutes
Total: 1 hour 25 minutes
Recipe makes approximately 8 slices

Equipment Needed

  • Grill (charcoal or gas)
  • Aluminum foil (2-3 sheets)
  • large baking sheet (or cutting board)
  • Large mixing bowl
  • Potato masher (optional, for mixing meatloaf)
  • Small mixing bowl
  • whisk
  • pastry brush
  • Internal meat thermometer

Ingredients Needed

For the Meatloaf

  • 2 pounds lean ground beef (85/15 or 93/7)
  • 1 small onion (diced)
  • 1 large egg
  • ¾ cup breadcrumbs (plain or seasoned)
  • ½ cup ketchup
  • 2 cloves garlic (minced)
  • 2 teaspoons salt (more or less to taste)
  • ½ teaspoon freshly cracked black pepper

For the Glaze

  • ½ cup ketchup
  • 2 packed tablespoons brown sugar (see Notes)
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  • Preheat grill to medium heat, approximately 325° to 375° Fahrenheit. Layer 2 to 3 sheets of aluminum foil on baking sheet or cutting board and set aside.
  • Add ground beef, diced onion, egg, breadcrumbs, garlic, ketchup, salt and pepper to large mixing bowl. Using hands or potato masher, mix ingredients together until fully incorporated. Be careful not to over-mix.
    Overhead view of lean ground beef, diced onion, salt, pepper, minced garlic, and 1 large egg mixted together in a large glass mixing bowl.
  • Transfer meatloaf mixture to aluminum foil. Divide mixture into 2 equal halves, then form each half into one meatloaf in center of aluminum foil sheets. Loaves should be flat, not domed, and uniform in size and thickness. Be careful not to make loaves too thick. Once formed, set loaves aside.
    Overhead view of meatloaf mixture divided into 2 equal halves and formed into classic meatloaf shapes.
  • Add ketchup, brown sugar, yellow mustard, and Worcestershire sauce to small mixing bowl. Whisk until ingredients are fully combined, then brush glaze mixture generously on top of both loaves.
    Overhead view of two uncooked meatloves on sheets of aluminum foil, topped with a ketchup glaze.
  • Carefully lift foil by edges of sheets. Place foil and meatloaves on grill grate over indirect heat, then close grill lid and let meatloaves cook 45 minutes.
    Angled view of two uncooked meatloaves on aluminum foil on a grill grate.
  • After 45 minutes, check internal temperature of meatloaves by inserting meat thermometer directly into center of each loaf. If internal temperature is below 155° Fahrenheit, close grill lid and continue cooking meatloaves, checking every 5 minutes, until internal temperature reaches 155-158° Fahrenheit.
  • When temperature is reached, carefully transfer meatloaves from grill to cutting board or baking sheet. Let meatloaves rest, uncovered, 5 to 10 minutes, then slice as desired and serve warm with preferred sides.

Recipe Notes

  • Make it Gluten Free: Use gluten-free breadcrumbs. 
  • Make it Keto: Use crushed pork rinds instead of breadcrumbs and replace the brown sugar with Brown Swerve.

Nutrition Info (Approximate)

Serving: 1slice | Calories: 289kcal | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Total Carbs: 18g | Fiber: 1g | Sugar: 8g | Net Carbs: 17g | Vitamin C: 3mg | Cholesterol: 97mg | Sodium: 1105mg | Potassium: 508mg | Calcium: 48mg | Iron: 3mg