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 adds texture.

Egg: Acts as a binder to hold the meatloaf together.

Milk: Adds moisture to the meatloaf, keeping it tender.

Onion: Adds flavor and a bit of crunch to the meatloaf.

BBQ sauce: Provides a tangy and sweet glaze that enhances the overall flavor.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the meatloaf.

To ensure your meatloaf stays moist and flavorful, avoid over-mixing the ground beef mixture. Over-mixing can lead to a dense and tough texture. Gently combine the ingredients until just incorporated. Additionally, using a meat thermometer to check the internal temperature is crucial for perfect doneness. Aim for 160°F (70°C) to ensure the meatloaf is fully cooked but still juicy.

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

• breadcrumbs - Substitute with oats: Oats can bind the meatloaf together and add a slightly different texture, making it a healthier alternative.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the moisture content in the meatloaf.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• 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.

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

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used to maintain the spiciness without altering the color of the meatloaf.

• Allow the meatloaf to cool completely at room temperature. This helps prevent condensation, which can make the meatloaf soggy when stored.

• Wrap the meatloaf tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh and prevent any odors from the fridge seeping in.

• Place the wrapped meatloaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn and keeps the meatloaf moist.

• Label the container or bag with the date of storage. This helps you keep track of how long the meatloaf has been stored and ensures you use it within a safe timeframe.

• Store the meatloaf in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and ready for quick reheating.

• For longer storage, place the wrapped meatloaf in the freezer. It can be frozen for up to 3 months without losing its flavor and texture.

• When ready to eat, thaw the meatloaf in the refrigerator overnight. This gradual thawing process helps maintain its quality.

• Reheat the meatloaf in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). This ensures it is heated through and safe to eat.

• For a quicker option, slice the meatloaf and reheat individual portions in the microwave. Cover with a damp paper towel to retain moisture and heat on medium power until warmed through.

• Enjoy your grilled BBQ meatloaf as a delicious leftover meal, paired with your favorite vegetables or side dishes.

• 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 retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). For an extra burst of flavor, brush some additional bbq sauce on top before reheating.

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

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

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place slices of the meatloaf in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the internal temperature reaches 165°F (74°C). This method will give you a slightly crispy exterior while keeping the inside juicy.

• Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat without losing any moisture. Set the sous vide to 165°F (74°C). Place the meatloaf slices in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Submerge the bag in the water bath and heat for about 1 hour. This method ensures the meatloaf remains incredibly moist and evenly heated.

• Grill: Used to cook the meatloaf, giving it a smoky flavor and charred exterior.

• Mixing bowl: Used to combine all the ingredients for the meatloaf.

• Aluminum foil: Placed under the meatloaf to prevent it from sticking to the grill and to make cleanup easier.

• Meat thermometer: Ensures the meatloaf reaches the safe internal temperature of 160°F (70°C).

• Basting brush: Used to apply additional BBQ sauce to the meatloaf during the last 10 minutes of cooking.

• Knife: Used to finely chop the onion and to slice the meatloaf before serving.

• Cutting board: Provides a surface for chopping the onion.

• Measuring cups: Used to measure the breadcrumbs, milk, and BBQ sauce accurately.

• Measuring spoons: Used to measure the salt and pepper.

• Spatula: Helps in shaping the meat mixture into a loaf and transferring it onto the aluminum foil.

Prepare ingredients ahead: Chop the onion and measure out the breadcrumbs, milk, and bbq sauce the night before.

Use a food processor: Quickly combine the ground beef, breadcrumbs, egg, milk, onion, bbq sauce, salt, and pepper in a food processor.

Preheat the grill: Start preheating your grill while you mix the meatloaf ingredients.

Use a meat thermometer: Check the internal temperature of the meatloaf to ensure it reaches 160°F (70°C) without overcooking.

Rest before slicing: Let the meatloaf rest for 10 minutes to make slicing easier and cleaner.