As we spring forward and change the clocks this weekend, thoughts of Spring and warmer weather begin to enter our minds. The hardy Grill Masters have been grilling all winter long, even after the football season ended. Many other grill enthusiasts have ceased grilling due to inclement weather, snow, and low temperatures. There is absolutely no reason to stop grilling during the winter. You just have to adapt your grilling choices a bit to survive.
Spring Forward with Forward-thinking Grilling!
Over the past couple of weeks, we have given you two ideas on how to survive the winter grilling season. In our first piece, we discussed winter grilling and offered up our Perfect Grilled Chicken recipe. In our second piece, we introduced you to Cousin Di’s Grilled Pork Roast.
Both of these suggestions use the indirect grilling method. This allows our grillers to spend more time inside than outside while they create their masterpieces on the grill. This week we are bringing back our nearly famous grilled meatloaf. It is another great item to grill using the indirect method.
Meatloaf is an uncommon menu item on the grill. Once you try it, you will never make meatloaf any other way. The flavor from the grill adds an incredible taste to the meatloaf you just cannot get using your oven.
This recipe will feed a lot of people. If you are grilling for 3-4 people cut the recipe in half. There will be plenty for dinner and leftovers for meatloaf sandwiches.
- 2-3 pounds of ground chuck
- 4-6 eggs
- 1/2 cup of milk
- 1/2 cup of your favorite BBQ sauce
- 1 cup of ketchup (optional)
- 2-3 cups of uncooked dry oatmeal
- 1 cup of chopped onions (optional)
- 2 tablespoons Lawry’s Seasoning Salt
- 1 tablespoon black pepper
- 1/2 tablespoon granulated garlic
- Large foil pan
- Meat thermometer
Making Your Loaf
In a large bowl, add in the ground chuck, eggs, BBQ sauce, onions, and seasonings. Reserve the oatmeal and milk.
Thoroughly mix all the items together making sure to spread the seasonings all through.
Next up, add in the dry oatmeal and milk. Mix the meat, milk, and oatmeal together until it is semi-solid and “moldable.” You may need to add in more oatmeal to get the meatloaf workable.
Dump the meat mixture into the large foil pan. It’s now time to form the “Meatloaf Torpedo.” You will want to shape the meatloaf into a torpedo form for grilling purposes. Try and achieve the thickness of your usual piece of meatloaf from end to end. This shape helps the meatloaf cook evenly on the grill.
Set up your grill in the three-zone method as described in our Grilling Basics piece. Place around 20-25 charcoal briquettes on opposite sides of your grill and light them. Once they get to that perfect grey, it’s time to launch your torpedo.
Take the foil pan to the grill and gently raise one side so that your torpedo rolls slowly onto the middle of your grill grate. Use caution when placing the meatloaf on the grill — you don’t want to split your delicious meal into multiple loaves.
A word of caution for you gas grillers. DO NOT grill your meatloaf over open flame. If you can place the meatloaf over a section of your grill that is not lit, give it a try. Use low temps with a gas grill, and stick close by while it cooks. It may take a bit longer than using charcoal, but the flavor is worth it.
Let the meatloaf grill undisturbed for an hour, then open the lid and see how it looks. Take your meat thermometer and take the temp in the middle of the loaf. If your meatloaf is nearing 160 degrees Fahrenheit, it’s time for the next step.
Grab two sturdy spatulas and gently begin to pry up the bottom of the meatloaf. Once you have freed the torpedo, use the spatulas to slide it over to one side. After this step, roll the meatloaf onto its other side, back to the middle of the grill grate. This will ensure even cooking and better appearance.
Close the lid and let the meatloaf grill for 30-60 more minutes.
After the additional grilling time, recheck the meatloaf temp with the thermometer. Your target temp is 180 degrees Fahrenheit. If your meatloaf is at 180, brush the ketchup on top and let it grill another five minutes.
It’s now time to remove the meatloaf and plate it for your guests. Take the spatulas and pry up the meatloaf bottom so that it’s free from the grill grate. Place the platter next to the meatloaf and carefully place it onto the platter.
Allow your meatloaf to rest 15-20 minutes before slicing. You and your guests will be amazed at the incredible flavor you achieved by grilling your meatloaf.
Side Dish Option
The perfect side dish to your grilled meatloaf is our Cheesy Garlic Smashed Potatoes recipe. Click on the link to view everything you need to create this incredible side dish.
Last Word On Spring Forward And Grill
Spring is right around the corner! We hope that our suggestions for winter grilling have helped you survive the season with these delicious meals. Using the indirect grilling method allows you less exposure to the cold weather. Use it to keep your grilling skills sharp until it warms up!
Coming up next will be our salute to St. Patrick’s Day and a couple of corned beef recipes to help celebrate in style.
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