Easy Grilled MeatloafJump to Recipe
This post is sponsored by Safeway and features their exclusive O Organics(R) and Open Nature(R) products. I shop for these products at my local Safeway store.
Meatloaf is something that is near and dear to my heart. I grew up on it and still love serving it to my family today. That said, my recipe is a bit different then my mom’s version a few decades ago!
I like to use really good quality beef for my version. For this particular recipe I used O Organics® Grass Fed beef which I buy at my local Safeway store but it’s also available at any of the Albertsons family grocery stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.
One thing that I enjoy about meatloaf in the winter but hate in the summer is that you have to keep your oven on for a while to make it. Who wants to keep the oven cranked up when it’s 100 degrees outside?!
So, for this version I’ve adapted my favorite meatloaf recipe for the grill! YUM. The end result is a freeform meatloaf with a beautiful glaze that has a wonderful grilled crust on it.
Serve it with potatoes, a side salad, or just use it for sandwiches!
This perfect meatloaf is easy to make on the grill so you can keep your oven off during the hot days! The flavors are smoky and delicious! Great served with a simple salad or sliced and made into sandwiches!
1) Preheat grill to medium heat and prepare one section of your grill for low indirect heat. In a large bowl, mix together all meatloaf ingredients. Use your hands to mix them well. Press the meatloaf mixture into a 9×5 loaf pan.
2) Clean and oil your grill (use a paper towel dipped in canola or vegetable oil to rub on the grill grates). Invert the 9×5 loaf pan on the grill over medium heat. Let the meatloaf cook for 6-7 minutes until it’s sizzling and has grill marks.
3) Carefully remove loaf pan. Meatloaf should be freeform standing at this point. Rotate meatloaf and grill for 5 minutes on each side to get grill marks on all sides. It should be sturdy enough to handle, but be gentle with it so it stays together.
4) After grilling on all sides, move meatloaf to indirect heat grilling area. Cover grill and grill meatloaf for another 30-40 minutes until it reaches an internal temperature of 160º F. Turn the meatloaf every 10-15 minutes to avoid burning on one side. During the last 5 minutes of grilling, brush it with glaze.
5) Let meatloaf rest for 10 minutes before slicing and serving. Serve with extra glaze on the side.
Easy Grilled Meatloaf
Obviously the meat is the star of the show in a meatloaf, but don’t forget about the veggies and spices. This meatloaf is sturdy enough that you can really pack in the veggies, which I love.
About two pounds of ground beef will do the trick for this recipe. I love that you can easily find USDA certified organic beef under the O Organics line at Safeway. It makes it easy to find high-quality meat at a great value. SIGN ME UP.
Once you mix together all the ingredients, pack them into your 9×5 loaf pan. This makes it slightly easier to transfer the meatloaf to the grill, but it isn’t essential. If you don’t have a loaf pan like this, you can absolutely make this recipe freeform by shaping the meatloaf on some foil and transferring it that way!
Assuming you have a loaf pan though, just invert it on your grill over medium heat and let it get started cooking for about 6-7 minutes.
Then you can remove the loaf pan and carefully flip the meatloaf with a large spatula so it gets nice grill marks on all sides. This will sear in the juices and flavors. It should be sturdy enough to handle, but be gentle with and try not to mess with it too much so it doesn’t fall apart!
After the meatloaf has some nice grill marks on all sides, move it to a very low heat, indirect section of the grill and cover your grill. It’ll need to cook like this for 30-40 minutes until the very center of the meatloaf hits 160º F. (use a meat thermometer).
Be sure to flip the meatloaf every 10-15 minutes so one side doesn’t get burned.
Also, you can start adding some glaze to the meatloaf when it’s about 10 minutes away from being done.
Possibly most importantly, let this beauty rest for 10 minutes after it comes off the grill. Slicing into it right away will not be easy. Let it firm up and cool a bit before slicing it.
Serve this lovely grilled meatloaf with a side salad, potatoes of any sort, or even make sandwiches out of it.
It’s the perfect way to get your meatloaf fix even when it’s hot outside!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!