Grilled Meatloaf
Grilled Meatloaf is juicy, smoky, and full of flavor. Made with ground beef, onion soup mix, peppers, and ketchup. It is an easy family favorite cooked right on the grill.
Ingredients
- 2 lbs Ground Beef
- 1 packet Lipton Onion Soup Mix
- ¾ cup Bread Crumbs
- ½ cup Onion Chopped
- 1 Red Bell Pepper Chopped
- 2 Eggs
- ½ cup Ketchup Divided
Instructions
- Prepare Veggies: Dice the peppers and onions and sauté them in a little oil until soft and tender. Allow them to cool slightly before mixing them into the meatloaf. 1 Red Bell Pepper ½ cup Onion
- Mix meatloaf: In a large bowl, combine the ground beef, sautéed veggies, soup mix, bread crumbs, eggs, and ½ the ketchup. Mix until just combined. 2 lbs Ground Beef 1 packet Lipton Onion Soup Mix ¾ cup Bread Crumbs 2 Eggs ½ cup Ketchup
- Form Loaves: Shape the mixture into 2 equal loaves about 1 inch thick. Place them on a tray or plate in the freezer for 10 minutes to help firm up before grilling.
- Prepare Grill: Preheat the grill to 400°F, placing a grill pan on the lowest rack.
- Sear Loaves: Place the loaves on the grill pan on the lowest rack and sear the meatloaf for 3 minutes per side to seal in the juices.
- Grill Loaves: Reduce the grill temperature to 350°F and move the grill pan to indirect heat. Brush the tops with the remaining ketchup, and continue cooking until the internal temperature reaches 160°F.
- Serve and Enjoy: Let the grilled meatloaf rest for 5 minutes before slicing. Serve and enjoy!
Video
Notes
- Don't overmix - Mix the ingredients until just combined. Overmixing can make a meatloaf a little tough.
- Don't make your loaves too thick - Shape both loaves evenly. You want to have a uniform shape so that the center does not take too long to come to temperature.
- Sear the Loaf First- this will seal in the juices and help keep the meat tender.
- Don't Skip the Grill Pan - A grill pan makes it much easier to move the meatloaf and helps it hold together while cooking.
- Cook by Temperature - Using a digital meat thermometer for the best results on when to pull the meatloaf. Looking for 155°F - 160°F.
Refrigeration: Allow the grilled meatloaf to cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing: I like to slice the meatloaf into pieces before freezing, wrap each slice in plastic wrap, and place them inside a heavy-duty freezer bag. Properly stored, grilled meatloaf holds well for up to 3 months.
Reheating: Thaw the meatloaf if frozen. Reheat in the air fryer or oven at 325°F until warmed through.
Tim's Favorite Leftovers: My favorite way to enjoy leftover meatloaf is as a grilled meatloaf sandwich. I layer slices of meatloaf and add some cheese, and cook it in a skillet over low heat until the bread is golden and the cheese is melted. It is the ultimate comfort food, and it melts in your mouth.
Nutrition
Calories: 381kcalCarbohydrates: 17gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 704mgPotassium: 465mgFiber: 1gSugar: 5gVitamin A: 603IUVitamin C: 21mgCalcium: 58mgIron: 3mg
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