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.
Preheat the grill to medium (350°-400°F) using indirect heat. Fill a smokebox with cherry wood chips.
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.
1 pound 80/20 lean Ground Beef, 8 ounces Ground Pork, 3/4 cup white Onion, 1 large Jalapeno, 1 tablespoon grapeseed oil
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.
1-1/4 cup fresh gluten-free Breadcrumbs, 2 large Eggs, 1/4 cup whole Milk, 1 tablespoon gluten-free Worcestershire Sauce, ½ teaspoon Salt, 1 teaspoon Black Pepper, 3/4 cup Barbecue Sauce
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. 
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.
Footnotes: 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.