Grilled BBQ Meatloaf Recipe

Ground beef: The main protein for the meatloaf, providing a rich and hearty base.

Breadcrumbs: Helps to bind the meatloaf together and gives it structure.

Egg: Acts as a binding agent to hold the meatloaf together.

BBQ sauce: Adds a tangy, smoky flavor to the meatloaf, both in the mixture and as a glaze.

Onion: Adds moisture and a subtle sweetness to the meatloaf.

Garlic: Provides a robust, aromatic flavor that complements the beef.

Salt: Enhances the overall flavor of the meatloaf.

Black pepper: Adds a hint of spice and depth to the dish.

When mixing the ground beef with the other ingredients, be careful not to overwork the mixture. Overmixing can result in a dense and tough meatloaf. Instead, gently combine the ingredients until they are just incorporated. This will help maintain a tender and juicy texture.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile when seasoned well.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a slightly different texture, making the meatloaf a bit heartier.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a great vegan alternative that helps bind the ingredients together.

• bbq sauce - Substitute with ketchup and liquid smoke: Mixing ketchup with a few drops of liquid smoke can mimic the smoky, tangy flavor of BBQ sauce.

• finely chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the other ingredients well.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is convenient if fresh garlic is not available.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can be used to achieve a similar spiciness.

• Allow the grilled BBQ meatloaf to cool completely before storing. This helps prevent condensation, which can make the meatloaf soggy.

• Wrap the meatloaf tightly in plastic wrap or aluminum foil. This ensures that it stays moist and prevents it from absorbing any unwanted odors from the fridge.

• Place the wrapped meatloaf in an airtight container or a resealable zip-top bag. This adds an extra layer of protection against air and moisture.

• Store the meatloaf in the refrigerator for up to 3-4 days. If you plan to keep it longer, freezing is a better option.

• To freeze, slice the meatloaf into individual portions. This makes it easier to thaw and reheat only what you need.

• Wrap each slice in plastic wrap or aluminum foil, then place the wrapped slices in a resealable freezer bag. Label the bag with the date to keep track of its freshness.

• For best results, consume frozen meatloaf within 2-3 months. This ensures that the flavor and texture remain optimal.

• When ready to eat, thaw the meatloaf in the refrigerator overnight. This slow thawing process helps maintain its texture and flavor.

• Reheat the meatloaf in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat it in the microwave, but be sure to cover it with a microwave-safe lid or damp paper towel to retain moisture.

• For an extra burst of flavor, brush some additional bbq sauce over the meatloaf before reheating. This will give it a fresh, saucy finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover grilled BBQ meatloaf in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until it reaches an internal temperature of 165°F (74°C). For an extra touch, brush a bit more bbq sauce on top before reheating.

• Microwave Method: Slice the meatloaf into individual portions. Place a slice on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Add a small dollop of bbq sauce on top before microwaving for added flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the meatloaf slices in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through. This method can give the meatloaf a nice, crispy exterior.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatloaf slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the meatloaf is heated through and slightly crispy on the edges. Brush with a bit more bbq sauce if desired.

• Sous Vide Method: If you have a sous vide machine, this is a great way to reheat without drying out the meatloaf. Set the sous vide to 140°F (60°C). Place the meatloaf slices in a vacuum-sealed bag and submerge in the water bath for about 1 hour. This method ensures even heating and retains moisture beautifully.

• Grill: used to cook the meatloaf, providing a smoky flavor and charred exterior.

• Mixing bowl: essential for combining all the ingredients thoroughly.

• Baking sheet: grill-safe, used to hold the meatloaf while it cooks on the grill.

• Aluminum foil: an alternative to a baking sheet, can be used to wrap the meatloaf for grilling.

• Meat thermometer: crucial for checking the internal temperature of the meatloaf to ensure it reaches 160°F (70°C).

• Basting brush: used to apply the remaining BBQ sauce over the meatloaf during the last 10 minutes of grilling.

• Knife: for finely chopping the onion and slicing the meatloaf once it's cooked.

• Cutting board: provides a surface for chopping the onion and garlic.

• Garlic press: useful for mincing the garlic cloves efficiently.

• Spatula: helps in shaping the meatloaf and transferring it to the grill.

• Measuring cups: ensures accurate measurement of breadcrumbs and BBQ sauce.

• Mixing spoon: used to mix the ingredients together in the bowl.

• Oven mitts: protects your hands when handling the hot baking sheet or aluminum foil on the grill.

Prepare ingredients in advance: Chop the onion and mince garlic the night before to save time on the day of cooking.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs instead of making your own to cut down on prep time.

Mix efficiently: Use a stand mixer to combine the ground beef, breadcrumbs, egg, and other ingredients quickly and evenly.

Shape on foil: Form the meatloaf directly on a piece of aluminum foil to make transferring to the grill easier and faster.

Preheat grill: Start preheating your grill while you mix the ingredients to ensure it's ready when you are.