If it has ever occurred to you that the flavor of meatloaf could only be enhanced by grilling, you’re not alone. The simplest approach is to bake meatloaf in the oven as usual, then grill individual thick slices.
Cooking a whole meatloaf on the grill is also possible, but you must be careful not to char the exterior before the meat is cooked through. “It’s simply a matter of employing an indirect grilling technique,” says MGZ. “The loaf gets placed on the grates that do not have the fire beneath them—works just like an oven. I have done it both with a charcoal and gas grill and used, on separate occasions, beef, turkey, and a pork/veal combination.” He notes that it’s nice to turn the loaf so both top and bottom are exposed to the grill, but that you must wait until it firms up before moving it.
jjjrfoodie also uses the indirect method, placing the meatloaf on a piece of aluminum foil with holes poked in it for drainage, with a pan below the grates to catch the juices. The foil keeps the meat from sticking to the grates and makes it easy to slide the loaf from the grill with a spatula. If you want a crisp exterior, try for a grill temperature of 325 degrees Fahrenheit, he recommends, and cook to an internal temperature of 165 degrees Fahrenheit.
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