Instructions
In a large bowl, mix all the meatloaf ingredients well to combine.
Form the meat into 2 loaves that are about 4” x 6” and about 2” thick. See notes
Preheat the grill for indirect cooking to about 375-400 degrees. Turn on half of the burners on one side, leaving the other side of burners off.
Place the prepared meatloaf on the direct heat side of the grill for about 3-5 minutes on each side to form a crust and seal in the juices.
Move the loaves to the indirect heat side of the grill (where the burners are off) and cook for about 20-25 minutes with the lid closed.
While the loaves are cooking, mix the glaze ingredients in a small bowl. Set aside.
After 20-25 minutes on indirect heat, flip the meatloaves and spread 1/2 of the glaze mixture evenly over each meatloaf. Close the lid and cook for about 20 additional minutes. When done, check the internal temperature - it should read 160 degrees or more.
Remove the meatloaf from the grill and let them rest for at least 5 minutes before slicing serve with remaining glaze!
Notes
If you don't have a grater, you can also use finely chopped onions. The texture will be slightly different but the flavor will be the same!
Note: Each loaf should be about 1-1 ½ inches in height; if it is really thick, it will require additional cooking time.
Oven Directions: Place the meatloaves on a baking sheet lined with parchment paper or aluminum foil. Place in a 350 degree preheated oven and bake for 40 minutes or until internal temperature reaches 160 degrees. Spread the glaze on top and turn your oven to broil to get some char on the top.
Nutrition
Serving: 1gCalories: 424kcalCarbohydrates: 28gProtein: 22gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 122mgSodium: 809mgPotassium: 505mgFiber: 1gSugar: 21gVitamin A: 243IUVitamin C: 4mgCalcium: 53mgIron: 3mg
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