BBQ Meatloaf on the Grill is a smoky twist on a classic comfort food, cooked over indirect heat and finished with a sticky barbecue glaze. This grilled meatloaf recipe delivers juicy texture, bold BBQ flavor, and minimal cleanup—perfect for backyard grilling season.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsFor the Meatloaf
2 lbs ground meat (80/20 beef, or beef/pork blend)
1 cup breadcrumbs or panko
2 large eggs
¾ cup milk
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp Dijon or yellow mustard
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp onion powder
BBQ Glaze
¾ cup BBQ sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
Preheat the grill
Make the meatloaf
2
In a large bowl, mix breadcrumbs and milk; let soak 1 minute.
Add eggs, onion, garlic, Worcestershire, mustard, spices, and meat.
Gently mix until just combined (don’t overwork).
Shape
3
Shape mixture into a free-form loaf.
Place on a foil-lined grill pan, cast iron skillet, or doubled foil with holes poked for drainage.
Grill the meatloaf
Glaze & finish
5
Mix glaze ingredients.
Brush meatloaf generously with BBQ glaze.
Continue grilling 15–20 minutes , brushing once more.
Internal temp should reach 160°F (71°C) .
Rest & slice
Side Information
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Zinfandel, Syrah, or Merlot
Non-alcoholic: Iced tea, root beer, or cola
Tips & Notes
9
Indirect heat is key —direct flames will burn the glaze.
A beef/pork blend adds extra juiciness.
If the loaf feels soft, chill 15 minutes before grilling.
Want smoke? Toss in a small chunk of hickory or apple wood.
Leftovers make incredible sandwiches or BBQ meatloaf sliders.
Ingredients For the Meatloaf
2 lbs ground meat (80/20 beef, or beef/pork blend)
1 cup breadcrumbs or panko
2 large eggs
¾ cup milk
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp Dijon or yellow mustard
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp onion powder
BBQ Glaze
¾ cup BBQ sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
Directions Preheat the grill
Make the meatloaf
2
In a large bowl, mix breadcrumbs and milk; let soak 1 minute.
Add eggs, onion, garlic, Worcestershire, mustard, spices, and meat.
Gently mix until just combined (don’t overwork).
Shape
3
Shape mixture into a free-form loaf.
Place on a foil-lined grill pan, cast iron skillet, or doubled foil with holes poked for drainage.
Grill the meatloaf
Glaze & finish
5
Mix glaze ingredients.
Brush meatloaf generously with BBQ glaze.
Continue grilling 15–20 minutes , brushing once more.
Internal temp should reach 160°F (71°C) .
Rest & slice
Side Information
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Zinfandel, Syrah, or Merlot
Non-alcoholic: Iced tea, root beer, or cola
Tips & Notes
9
Indirect heat is key —direct flames will burn the glaze.
A beef/pork blend adds extra juiciness.
If the loaf feels soft, chill 15 minutes before grilling.
Want smoke? Toss in a small chunk of hickory or apple wood.
Leftovers make incredible sandwiches or BBQ meatloaf sliders.
BBQ Meatloaf on the Grill
