Simple meatloaf recipe cooked on the grill on a plank.
Meatloaf…the most under-rated food of all time. Some people love it, some people do not. I happen to love it to pieces.
The downside of meatloaf is it’s a bit hard to photograph. It’s just one of those foods that does not blow people’s minds when they see the photo.
I say don’t judge a book by its cover. Or a meatloaf by its photo for that matter. Give this a whirl. You will thank me, I promise you.
After you make it turn the leftovers into a kick ass meatloaf sandwich. It takes meatloaf leftovers to a whole new level.
Places to stalk Kiss my Smoke!
- 2 pounds of ground beef
- ½ cup of salad dressing, I used Roasted Red Pepper with Parmesan
- 1 egg
- 2 tablespoons worcestershire sauce
- ½ vidalia onion, diced
- 1 cup Italian bread crumbs
- Salt and pepper to taste
- ½ cup barbecue sauce, your choice
- Soak a plank of wood in water for at least an hour. Trust me, if you don't soak long enough you'll run into trouble.
- In a large bowl mix together the ground beef, salad dressing, egg, worcestershire sauce, vidalia onion, bread crumbs, salt and pepper. Just mix long enough for it to come together. Never over-mix meatloaf or burgers. Trust me.
- Shape the meat into two loaves. I do the shaping right on the planks. It just makes it so much easier.
- Place on a medium heat grill, right on the grate. Close the lid and allow to cook for about 30 minutes.
- Lift the lid and brush the barbecue sauce all over the meatloaves. Put the lid back down and cook for about 15 to 20 more minutes.
- Remove from the grill and allow to rest for about 10 to 15 minutes. Slice it up.
- Serve with a big meatloaf loving smile!
I used cedar planks for this recipe. It’s what I had on hand, and quite frankly it my favourite to use most days.
I did no soak my board quite long enough. I was in a hurry. Below is a photo of the meatloaf after it’s been cooked on the plank. You can see my plank needed a bit more water.
Like I said, make sure you soak the plank for at least an hour. I soak mine in rimmed cookie sheets. Use whatever allows you to soak the entire board easily.
You can buy them just about anywhere these days. I like to keep lots of different boards on hand in different flavours.
Now make sure you whip up this meatloaf today. I makes a ton so you can cut the recipe in half if needed. I like to make lots so we have leftovers for sandwiches.
I made the one below for my other blog. You could easily convert the recipe for the grill.
Mini Meatloaf Sandwiches with Red Pepper Pesto, pictured above
I’m an old fashioned gal. I love a good meatloaf. It’s filling and if done right tastes amazing. Plus it can feed a crowd.
Whip some up today. Right now in fact. Don’t forget to soak your dang board properly first.
Now be confident and get your grill on!