The Meatloaf Challenge

I'm calling this a meatloaf challenge for lack of a better title. It's not meant to be a competition sort of thing but more so just to show how YOU make your meatloaf. This is just something to do to pass on any hints one may have to improve upon or change up someone else's method.

I'll start this off with how I usually do a basic meatloaf.


I start by cooking down the seasonings I use in my meatloaf. Onions, celery, bell pepper, garlic and toward the end some green onions.



After mixing everything up I line the loaf pan I use with plastic wrap and put the mixture into the pan cover with the plastic wrap and into the fridge it goes to firm up until I'm ready to put it on the grill.



When cooking meatloaf on the grill I usually use a lid for a half pan size disposable pan. I do this because it's disposable and I can punch holes in it to drain the fat rendered from the meatloaf and keep it from swimming in it. I use a sheet of heavy duty foil beneath the grill grate to act as a somewhat diffuser and drippings catch.



When I'm ready to put the meatloaf on the grill I remove the meatloaf from the pan inverting it onto the pan lid.



Plastic wrap removed and ready to go on the grill. I use a metal pizza peel to transport and slide it onto the grill grate.



This meatloaf split on me which usually doesn't happen but it was fine anyway. This is over halfway through the cook. I put it on the grill at about 380° and it took about an hour and a half.



Sauce added over the top to get a lil smoky.



Done and resting a bit before slicing it.




While the meatloaf was cooking I quartered some boiled but still firm red new potatoes and seasoned to roast on the outdoor griddle.





This wasn't my best effort for doing meatloaf but it was a pretty darn good meal. We usually have mashed potatoes with meatloaf but I decided to change it up this time.



I'm not a big fan of a densely packed meatloaf. To me that's more like a meat brick. This one came out pretty darn good and it was moist which I contribute to using seasonings that are cooked down and not still almost raw and firm when not cooked down before making the meatloaf.




So, let's see how you make your meatloaf.