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Anyone ever do a grilled meatloaf?
Posted on 5/22/16 at 12:23 pm
Posted on 5/22/16 at 12:23 pm
I normally do one in oven but was gonna change things up and put on grill. Was thinking about my normal recipe but maybe wrapping bacon around meatloaf this time and in last 30 minutes taking bacon off and putting the ketchup or tomato sauce on top. I would just put charcoals to one side and grill on indirect heat.
Anyone have issues with meat that size, little over 2lbs, breaking apart at all? I didn't plan on wrapping it but will probably wrap carrots and potatoes in foil.
Eta: I don't plan on wrapping meat in foil is what I mean
Anyone have issues with meat that size, little over 2lbs, breaking apart at all? I didn't plan on wrapping it but will probably wrap carrots and potatoes in foil.
Eta: I don't plan on wrapping meat in foil is what I mean
This post was edited on 5/22/16 at 12:24 pm
6
Posted on 5/22/16 at 12:33 pm to windshieldman
I have not done one myself but I've had the one at Bon Temp grill and its fricking incredible.
Posted on 5/22/16 at 12:39 pm to windshieldman
Doing my meatloaf on the grill / Broil King keg is my go-to now when doing meatloaf. I am outside having a cold Naked Pig pale ale right now after cutting the grass this morning when I go inside after cleaning up I will post something about how I do mine on the grill. I usually do about a 3 and a half to four pound meatloaf that usually doesn't last very long. LOL......
Posted on 5/22/16 at 12:44 pm to windshieldman
Should be similar to doing a fatty on a smoker.
https://www.theblackpeppercorn.com/2012/04/bacon-cheeseburger-fatty/
https://www.theblackpeppercorn.com/2012/04/bacon-cheeseburger-fatty/
Posted on 5/22/16 at 1:33 pm to windshieldman
I did the Alton Brown meatloaf recipe on a Weber smoker. It was pretty darned good.
Meatloaf can produce lots of grease, so you have a serious risk of fire if it's not in a pan or container to keep the grease off the charcoal.
Several folks at the Virtual Weber bulletin board have posted about meatloaf cooks.
Meatloaf can produce lots of grease, so you have a serious risk of fire if it's not in a pan or container to keep the grease off the charcoal.
Several folks at the Virtual Weber bulletin board have posted about meatloaf cooks.
Posted on 5/22/16 at 1:44 pm to windshieldman
Thanks for the responses. I also will put a catch pan under meat on grill, or drip pan or whatever it's called.
Posted on 5/22/16 at 5:45 pm to windshieldman
I've done meat loaf on both WSM and Weber Kettle. I like it on the kettle better.
Temp 350 for about an hour. I use one of those disposalble aluminum meat loaf or bread pans.
I just follow the recipe on the Lipton Onion Soup mix but sift out the dehydrated onions. Works great for stuffed bell peppers too!
One thing go lite on the smoke if using chips or chunks of wood, meat loaf will absorb lots of smoke. Talking from experience.
Temp 350 for about an hour. I use one of those disposalble aluminum meat loaf or bread pans.
I just follow the recipe on the Lipton Onion Soup mix but sift out the dehydrated onions. Works great for stuffed bell peppers too!
One thing go lite on the smoke if using chips or chunks of wood, meat loaf will absorb lots of smoke. Talking from experience.
Posted on 5/23/16 at 7:28 am to Cajunate
Got a meatloaf happening here today that will go on the grill later this afternoon.
I like to use grated onion instead of chunks which will make it easier to fall apart. Then I added butter and homemade Italain bread crumbs to the pan to toast them a bit. Of course there's a couple of toes of crushed garlic in there as well as sea salt, black pepper and parsley.
Then it goes intoa big bowl and the ground beef is added and all mixed up wit two eggs as a binder. Then it goes into a plastic wrap lined loaf pan and chilled to come together and bind in the shape of the pan.
Later this afternoon it will go on the grill to cook and get a lil sauce on top to finish it off.
Alright so it was time to get the meatloaf on the Keg so I use the plastic wrap to make cleanup easy and more so to keep the loaf intact when flipping it. I like using these aluminum half pan lids because they are thin and have a low profiles to allow for even browning as the meat cooks and I like to make puncture holes to allow the dripping to leak out onto a sheet of heavy duty foil I use as a light diffuser. Works great!
About thirty to 45 minutes before I know it's going to be done(125 degrees actually)I apply ketchup or like today about half ketchup and half with a burger sauce I make(not quite BBQ sauce but quite tasty). Let that absorb some smoke and the ketchup thickens and gets perfectly sweet for meatloaf.
My plate with LeSuer Peas and leftover spicy potato salad from last night.
Oh, and I had two slices of tender moist meatloaf. One with the sauce and one with the ketchup.
This was three pounds of ground beef not including the onion and bread crumbs but here's what was left before my son ate. Not for tommorow because it's Good Friday but I hope there's some left for a sandwich or two this weekend.
I like to use grated onion instead of chunks which will make it easier to fall apart. Then I added butter and homemade Italain bread crumbs to the pan to toast them a bit. Of course there's a couple of toes of crushed garlic in there as well as sea salt, black pepper and parsley.
Then it goes intoa big bowl and the ground beef is added and all mixed up wit two eggs as a binder. Then it goes into a plastic wrap lined loaf pan and chilled to come together and bind in the shape of the pan.
Later this afternoon it will go on the grill to cook and get a lil sauce on top to finish it off.
Alright so it was time to get the meatloaf on the Keg so I use the plastic wrap to make cleanup easy and more so to keep the loaf intact when flipping it. I like using these aluminum half pan lids because they are thin and have a low profiles to allow for even browning as the meat cooks and I like to make puncture holes to allow the dripping to leak out onto a sheet of heavy duty foil I use as a light diffuser. Works great!
About thirty to 45 minutes before I know it's going to be done(125 degrees actually)I apply ketchup or like today about half ketchup and half with a burger sauce I make(not quite BBQ sauce but quite tasty). Let that absorb some smoke and the ketchup thickens and gets perfectly sweet for meatloaf.
My plate with LeSuer Peas and leftover spicy potato salad from last night.
Oh, and I had two slices of tender moist meatloaf. One with the sauce and one with the ketchup.
This was three pounds of ground beef not including the onion and bread crumbs but here's what was left before my son ate. Not for tommorow because it's Good Friday but I hope there's some left for a sandwich or two this weekend.
Posted on 5/23/16 at 7:28 am to Cajunate
Got a meatloaf happening here today that will go on the grill later this afternoon.
I like to use grated onion instead of chunks which will make it easier to fall apart. Then I added butter and homemade Italain bread crumbs to the pan to toast them a bit. Of course there's a couple of toes of crushed garlic in there as well as sea salt, black pepper and parsley.
Then it goes intoa big bowl and the ground beef is added and all mixed up wit two eggs as a binder. Then it goes into a plastic wrap lined loaf pan and chilled to come together and bind in the shape of the pan.
Later this afternoon it will go on the grill to cook and get a lil sauce on top to finish it off.
Alright so it was time to get the meatloaf on the Keg so I use the plastic wrap to make cleanup easy and more so to keep the loaf intact when flipping it. I like using these aluminum half pan lids because they are thin and have a low profiles to allow for even browning as the meat cooks and I like to make puncture holes to allow the dripping to leak out onto a sheet of heavy duty foil I use as a light diffuser. Works great!
About thirty to 45 minutes before I know it's going to be done(125 degrees actually)I apply ketchup or like today about half ketchup and half with a burger sauce I make(not quite BBQ sauce but quite tasty). Let that absorb some smoke and the ketchup thickens and gets perfectly sweet for meatloaf.
My plate with LeSuer Peas and leftover spicy potato salad from last night.
Oh, and I had two slices of tender moist meatloaf. One with the sauce and one with the ketchup.
This was three pounds of ground beef not including the onion and bread crumbs but here's what was left before my son ate. Not for tommorow because it's Good Friday but I hope there's some left for a sandwich or two this weekend.
I like to use grated onion instead of chunks which will make it easier to fall apart. Then I added butter and homemade Italain bread crumbs to the pan to toast them a bit. Of course there's a couple of toes of crushed garlic in there as well as sea salt, black pepper and parsley.
Then it goes intoa big bowl and the ground beef is added and all mixed up wit two eggs as a binder. Then it goes into a plastic wrap lined loaf pan and chilled to come together and bind in the shape of the pan.
Later this afternoon it will go on the grill to cook and get a lil sauce on top to finish it off.
Alright so it was time to get the meatloaf on the Keg so I use the plastic wrap to make cleanup easy and more so to keep the loaf intact when flipping it. I like using these aluminum half pan lids because they are thin and have a low profiles to allow for even browning as the meat cooks and I like to make puncture holes to allow the dripping to leak out onto a sheet of heavy duty foil I use as a light diffuser. Works great!
About thirty to 45 minutes before I know it's going to be done(125 degrees actually)I apply ketchup or like today about half ketchup and half with a burger sauce I make(not quite BBQ sauce but quite tasty). Let that absorb some smoke and the ketchup thickens and gets perfectly sweet for meatloaf.
My plate with LeSuer Peas and leftover spicy potato salad from last night.
Oh, and I had two slices of tender moist meatloaf. One with the sauce and one with the ketchup.
This was three pounds of ground beef not including the onion and bread crumbs but here's what was left before my son ate. Not for tommorow because it's Good Friday but I hope there's some left for a sandwich or two this weekend.
Posted on 5/23/16 at 9:32 am to Cajunate
Bookmarked, green arrow (especially dupe post), and will be doing this in the near future.
That looks outstanding!
That looks outstanding!
Posted on 5/23/16 at 9:35 am to ruzil
I would tear that up. Especially the next day as a cold meatloaf sandwich!
Posted on 5/23/16 at 9:49 am to TigerMyth36
I have done them and love it....indirect on the Primo with some cherry wood.
Posted on 5/23/16 at 9:54 am to Tiger Ree
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