Grilled meatloaf, traditionally seen as a cooler weather dish, gains a unique smoky flavor when cooked on a hot grill. Utilizing a two-zone grilling method allows for gentle indirect heat, preventing the loaf from drying out. Form the meatloaf and place it on foil over the grill grates to avoid flare-ups. Cook at 375-400 degrees Fahrenheit with a lid closed, checking internal temperature for doneness. For a glaze, apply it ten minutes before removing the meatloaf from the grill, ensuring it doesn't burn.
To make sure the meatloaf stays juicy, you just need to be careful with the heat. Infused with an irresistible smokiness, it becomes a deliciously unconventional cookout entrée.
Start by preparing the meat mixture and forming it into a loaf. You can use a pan to perfect the shape, but for the best smoky flavor, remove the loaf from the dish.
The covering creates convection heat that circulates around the loaf to cook it evenly. But don't walk away - you should routinely test the meatloaf's doneness.
Once the loaf gains a nice crust, stick the thermometer deep into the center. If its internal temp reads 160 degrees Fahrenheit, take it off the grill.
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