Anyone can form a lump of ground beef and spices into a loaf and shove it into the oven. Little wonder that your family squeezes half a bottle of ketchup over the top just to choke it down.
It’s time to up your game. You know that beautiful TRU-Infrared™ grill by Char-Broil® sitting there on your deck? It’s a great tool to turn the routine meatloaf into a Cherry-Smoked Grilled Meatloaf – packed with flavors, oozing with juices and tinged with a sweet smoky flavor that will be craved by your kitchen crew!
A couple of tips before you get started with our amazing recipe – first, note that any mildly flavored wood will work with this recipe. Try apple or pecan for a different twist! Also, if there’s no “meatloaf mix” of ground beef at your grocer, you can use 2/3 part ground beef to 1/3 part ground pork. Finally, shape your meatloaf to be a bit flatter than normal. This will give you more surface area for the barbecue sause and help the loaf cook more quickly.
Cherry wood infuses a grilled meatloaf with smoky flavor.
- 1 package meatloaf mix, about 1 ½ pounds
- ¼ cup diced red onion
- ¼ cup diced red pepper
- 2 eggs, beaten
- 1 8-ounce can tomato sauce
- 1 cup panko breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano.
- Two slices of bread
- Your favorite barbecue sauce
- Mix together the meatloaf mix, red onion, red pepper, eggs, tomato sauce, breadcrumbs, Worcestershire sauce, salt, pepper, garlic powder and oregano in a medium bowl.
- Line a baking pan with foil and put a rack (the kind you would use to cool cookies) on top of it. Put enough bread slices to cover the base of the meatloaf on the rack. Shape the loaf, and put it on the bread.
- Preheat the grill to medium for indirect cooking, with one side unlit. Add a Char-Broil cherry wood smoker box to the lit side of the grill. Close the lid and wait for the wood to begin smoking, about 10-15 minutes.
- Place the meatloaf on grill and insert a probe thermometer about halfway into the loaf. Cover the grill. Cook until the meatloaf reaches an internal temperature of 160 degrees. Check about halfway through and if the meatloaf is getting too brown on top, cover it with foil.
- About 10 minutes before it is done, baste with barbecue sauce.
Any mildly flavored wood will work well with this recipe. Apple or pecan would be other good choices.
If meatloaf mix is not available, use 2/3 part ground beef to 1/3 part ground pork.
Shape the meatloaf in a flatter shape than you would normally make in a loaf pan. That will give you more surface area for the barbeque sauce and help the loaf cook more quickly.