New Recipe! Saucy, Smokey Meatloaf on the Grill – PWF #012

+ Additional tips that didn’t make the blog post…

This recipe is perfect for a lazy summer afternoon, spending time enjoying the grilling, resting, and finally eating the rewards of your masterful grilling patience process.


Hi, and welcome to Playing with Food – In the Kitchen, Garden, & Studio, an artful gluten-free home, health, and cooking eNewsletter by me, Kymberley – for all food lovers gathered at the same table… If you enjoy today’s recipes and healthy gluten-free tips, please help spread the word by forwarding this email to others who may like them too. Got this from a friend? That’s awesome. Now let’s get you your own – subscribe here.

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Fresh from the blog…

Hello GfreeDeliciously Friend 

You might not expect to find meatloaf as your next grilling adventure, but when the weather’s great and the grill is available, why not?

This flavorful grilled meatloaf is worth the time to make, which takes about three hours total.

For this email we’ve pulled together a few more tips that we thought might be helpful for you after writing the original blog post fill with lots of juicy deatails.

Additional tips:

  • You’re going to be smoking the meatloaf on indirect grill heat. Try to keep the grill temperature at a steady medium heat of around 350°F (180°C)
  • Use a heavy-duty aluminum foil or a double thickness of regular aluminum foil for placing the meatloaf on the grill
  • If grease pools on the aluminum foil during the cooking and smoking on the grill, be sure to remove the loaf to a platter during the resting time (step 11)
  • Top the loaf by glazing it (step 13) with purchased barbecue sauce or try this flavorful, easy homemade BBQ sauce, and as a last resort you could always use ketchup for glazing

On that note, don’t let the time it takes scare you away from making this extra-delicious seasonal twist on this comfort food favorite.

Everyone you serve is going to love it!

Let us know if you make this grilled meatloaf recipe. What was your experience? Did you make any changes? Please tell us how things went. We may even share your tips or recipe version in an upcoming eNewsletter.


Reply to this email with your recipe or tips!

Thank you for reading GfreeDeliciously’s Playing with Food.


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Fire up the Grill and Make this Saucy, Smokey Barbecue Meatloaf with Attitude!

The printable version is available here.

Serves 6-8 | Meatloaf is always a good idea. It’s cost-effective, relatively easy to make, and it scores high at the dinner table regardless of the season. But during summer, we thought it could use a more seasonal twist, so that’s where this budget-friendly Saucy, Smokey Meatloaf on the Grill enters as our latest grilling recipe.


For the Meat Mixture

▢ 1 pound 80/20 lean Ground Beef

▢ 8 ounces Ground Pork

For the Vegetable Mixture

▢ ¾ cup white Onion chopped

▢ 1 large Jalapeno chopped

▢ 1 tablespoon grapeseed oil

For the Breadcrumb Mixture

Breadcrumb Mixture

▢ 1-1/4 cup fresh gluten-free Breadcrumbs

▢ 2 large Eggs

▢ ¼ cup whole Milk

▢ 1 tablespoon gluten-free Worcestershire Sauce

▢ ½ teaspoon Salt

▢ 1 teaspoon Black Pepper

▢ ¾ cup Barbecue Sauce divided

For Smoking

  • ▢ Wood Chips for smoking


1. Preheat the grill to medium (350°-400°F) using indirect heat. Fill a smokebox with cherry wood chips.Wood Chips

2. Add the onions, jalapeno, and grapeseed oil to a small frypan. Sauté over medium heat until the onions become translucent. Set aside to cool completely. Then combine the ground beef and pork and set aside until needed.

3. In a large bowl, stir the breadcrumbs, cooled onion and jalapeno, eggs, milk, Worcestershire sauce, salt, pepper, and 1/4 cup barbecue sauce. Let stand until the breadcrumbs soften, about 5 minutes. Next, add the beef and pork mixture, stirring everything gently to combine. Then shape the mixture into a uniform rectangular-sized loaf that is not too thick; an 8 x 4-inch loaf (about 2-1/2 to 3-inches high) works well, placing it on an ungreased sheet of foil.

4. Put the meatloaf with the foil placed on unoiled grates over the unlit side of the grill. Freeform grill the meat with the lid closed for 1-1/2 to 2 hours, allowing the smoke to flavor the meat as it cooks. You’ll know it’s ready to remove from the grill when an instant-read thermometer inserted into the thickest portion registers 155° to 160°F. Take off from the grill and let it rest for about 45 minutes. [1]

5. Increase the grill heat to high (450° to 500°F) and oil the grates. Cut the cooled meatloaf crosswise into even thick slices (about 1-inch thick). Place the pieces on the oiled grill grates and sear both sides of the exterior uncovered until grill marks appear for about 3-4 minutes per side. Brush each slice on top with the remaining ½ cup of barbecue sauce and continue to grill for about 1 minute until the sauce becomes slightly caramelized.

Recipe Notes


[1] Necessary Step: Be sure to let the meatloaf rest once it reaches an internal temperature of 160°F. Don’t be tempted to skip cooling the meatloaf for at least 45 minutes before slicing and grilling the individual slices. This step will firm up the smoked meatloaf while sealing in the juices before slicing, therefore, helping to keep the smoked meat mixture from falling apart before it’s cut into pieces to be seared on the grill.

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Why we like this

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