Barbecued Meatloaf

    1 hour 15 minutes

    This recipes sounds a little unusual, but you will be amazed at the results. After making meatloaf on the barbecue you'll never make it the ordinary way again!

    40 people made this

    Serves: 6 

    • 750g beef mince
    • 750g pork mince
    • 2 cups dry bread crumbs
    • 1 cup finely chopped red onion
    • 1 egg, beaten
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon minced garlic
    • 1 teaspoon dried tarragon
    • 1 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1/2 cup barbecue sauce
    • 1/2 cup tomato sauce

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the barbecue for medium heat and spray grates with nonstick cooking spray.
    2. In a bowl mix together the beef mince, pork mince, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt and black pepper. Divide the mixture in half and form 2 loaves, each about 10cm in diameter and 15cm long. In a small bowl mix the barbecue sauce with tomato sauce until well combined.
    3. Place each meatloaf directly on the barbecue then spread each with about 3 tablespoons of barbecue sauce mixture; cook about 1 hour.

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    Reviews in English (22)


    I thought I had grilled everything that could be grilled until I saw this recipe. Grilled meatloaf? I made half the recipe for the two of us, but used one whole egg, essentially doubling the amount called for. It was a good idea because had I not done this it might have been a tad dry. For the same reason, I cut back on the amount of bread crumbs by about one-fourth. I’m not a fan of tarragon, so I didn’t use it. I used Penzey’s Chicago Seasoning, probably a good teaspoon for a pound and a half of meat, a mix of ground beef, pork and veal. I found the mix a little dry so I added some of the barbecue sauce/ketchup mixture to the meat mixture – good call, it was excellent! I also added finely chopped celery and green pepper and more Worcestershire than directed. Not wanting the glaze to burn during cooking, I waited until about 20 minutes into the cooking time to spread it on the meatloaves ( I made two small loaves with a half recipe) and then a second time after 15 more minutes. Slow to start cooking, the loaves came to the 160 degree temperature quickly after that. An instant-read thermometer was very helpful. The cooking method was not only intriguing, it also resulted in a perfectly moist and flavorful loaf, although the charcoal flavor was not as apparent as I had thought it would be. All and all, a great meatloaf I wouldn’t hesitate to make again – even in the middle of Wisconsin winter!  -  08 Jan 2012  (Review from Allrecipes USA and Canada)


    I made this on my hunting trip and it was a huge hit! I didn't change a thing and everyone loved it. It made great sandwiches the next day too.  -  29 Sep 2010  (Review from Allrecipes USA and Canada)


    This is great. What's wrong with making too much? We just love cold meatloaf sandwiches. I cook it in my smoker and add a little mesquite smoke flavor to it. Fantastic.  -  27 Sep 2010  (Review from Allrecipes USA and Canada)