Smoky Arteflame Grilled Meatloaf Recipe

Introduction

There are few dishes as nostalgic and comforting as meatloaf, but traditional oven-baked versions can sometimes lack excitement or, worse, end up dry. By taking this classic recipe outside to your Arteflame grill, you completely transform the flavor profile and texture of the dish. The magic lies in the method: grilling meatloaf allows for a subtle infusion of wood-fired smokiness that you simply cannot replicate in a kitchen oven. Furthermore, the high heat of the Arteflame cooktop creates a delectable, caramelized exterior that locks in the juices, ensuring every slice is moist and tender.

This recipe is designed to be straightforward yet impressive, perfect for a Sunday family dinner or a backyard gathering. We utilize the versatility of the Arteflame to cook the vegetables directly on the flat top before mixing them into the meat, adding a layer of roasted depth to the loaf itself. Finished with a sticky, savory BBQ glaze that caramelizes over the fire, this grilled meatloaf is not just a meal; it is an experience that redefines comfort food. Get ready to fire up the grill and create the best meatloaf you have ever tasted.

Ingredients

• 2 lbs Ground Beef (80/20 lean-to-fat ratio for juiciness)
• 1 cup Breadcrumbs (Panko or Italian seasoned)
• 1 small Onion, finely diced
• 1 Red Bell Pepper, finely diced
• 2 large Eggs, lightly beaten
• 2 cloves Garlic, minced
• 1/2 cup Milk
• 1 tbsp Worcestershire Sauce
• 1 tsp Sea Salt
• 1 tsp Freshly Ground Black Pepper
• 1 cup BBQ Sauce (divided use for mix and glaze)
• 2 tbsp Butter or Oil (for sautéing vegetables)

Instructions

Step 1: Fire Up and Prep

1. Start by building a medium fire in your Arteflame grill. You want to aim for a consistent heat on the flat carbon steel cooktop.
2. Allow the grill to heat up while you prepare your ingredients. Ensure the surface is scraped clean and lightly oiled.
3. While the grill heats, chop your onion, bell pepper, and garlic.

Step 2: Sauté Aromatics

1. Place a small amount of butter or oil on a medium-heat section of the Arteflame cooktop.
2. Add the diced onion and bell pepper to the grill. Cook for about 5 minutes until they are soft and slightly caramelized.
3. Add the minced garlic during the last minute of cooking to prevent burning.
4. Remove the vegetable mixture from the grill and let it cool down to room temperature. This step is crucial so the hot veggies don't scramble the raw eggs in the meat mix.

Step 3: Mix the Meatloaf

1. In a large mixing bowl, combine the ground beef, breadcrumbs, cooled sautéed vegetables, beaten eggs, milk, Worcestershire sauce, salt, pepper, and half of the BBQ sauce.
2. Mix the ingredients gently with your hands. Be careful not to overwork the meat, as this can result in a dense, tough loaf. Mix just until combined.
3. Form the meat mixture into a loaf shape. Ensure it is compact enough to hold together but not compressed too tightly.

Step 4: Grill the Loaf

1. Move the fire to the center or one side to create an indirect heat zone, or simply use the outer edge of the flat top where the heat is moderate.
2. Place the meatloaf directly onto the flat steel surface. Sear the bottom for about 5-8 minutes to form a crust.
3. Carefully flip the loaf (or if you prefer, cook it on a cedar plank or a grill-safe pan placed on the cooktop for easier handling). If cooking directly, rotate occasionally to ensure even cooking.
4. Brush the remaining BBQ sauce over the top of the meatloaf during the last 15 minutes of cooking.

Step 5: Finish and Serve

1. Cover the meatloaf with a basting cover or stainless steel bowl to help trap heat and cook the center through if necessary.
2. Cook until the internal temperature reaches 160°F (71°C) using an instant-read meat thermometer.
3. Remove the meatloaf from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.

Tips

Achieving the perfect grilled meatloaf requires a balance of temperature control and patience. One of the most critical tips is to avoid over-mixing your meat blend. When you handle the ground beef too vigorously, the proteins bind too tightly, resulting in a rubbery texture rather than a tender, melt-in-your-mouth bite. Mix gently using your fingertips until the ingredients are just incorporated. Additionally, letting the sautéed vegetables cool completely before adding them to the raw egg and meat mixture is vital for food safety and texture.

Another pro tip for grilling meatloaf on the Arteflame is to utilize a meat thermometer. Unlike an oven where you can set a timer, grilling involves variable heat. Pull the meatloaf off the grill exactly when it hits 160°F. Finally, do not skip the resting period. Cutting into the loaf immediately after grilling will cause all those delicious, savory juices to run out onto the cutting board, leaving your meat dry. Let it rest for at least 10 to 15 minutes to lock in moisture.

Variations

Meatloaf is an incredibly versatile canvas, and you can easily customize this recipe to suit your palate or dietary preferences. While the classic beef recipe is a crowd-pleaser, don't be afraid to experiment with different proteins and flavor profiles. Swapping the glaze or the binder can completely change the character of the dish, turning a standard weeknight meal into a culinary adventure. Here are a few popular variations to try on your grill:

• Turkey Meatloaf: Substitute the ground beef with ground turkey or chicken for a leaner option; add a little extra milk or yogurt to keep it moist.
• Italian Style: Replace the BBQ sauce with marinara, use Italian breadcrumbs, and mix in grated Parmesan cheese and fresh basil.
• Bacon-Wrapped: Wrap the entire uncooked loaf in strips of bacon before grilling. This adds immense flavor and self-bastes the meat as it cooks.
• Spicy Southwest: Mix in diced jalapeños, corn, and taco seasoning, then glaze with a spicy chipotle sauce instead of standard BBQ.
• Cheesy Stuffed: Place a block of cheddar or mozzarella cheese in the center of the loaf while forming it for a gooey, melted core.

Best pairings

A robust, smoky main dish like Arteflame Grilled Meatloaf deserves sides that can stand up to its bold flavors while offering a comforting balance. Since your grill is already hot, the best pairings are those that can be cooked right alongside the meat on the flat top plancha. This not only saves time and simplifies cleanup but also creates a cohesive flavor profile across the entire meal. Think about textures that contrast the tender meat, such as crispy vegetables or creamy starches.

• Grilled Garlic Mashed Potatoes: Boil potatoes beforehand, smash them, and crisp them up on the flat top with butter and garlic.
• Charred Asparagus: Toss fresh asparagus spears in olive oil, salt, and lemon, then grill until tender-crisp with a nice char.
• Caramelized Onions and Mushrooms: These classic steakhouse sides add an earthy richness that complements the beef perfectly.
• Grilled Corn on the Cob: Cook corn directly on the grate or flat top for a sweet, smoky side dish.
• Fresh Coleslaw: A cold, tangy coleslaw provides a refreshing crunch that cuts through the richness of the meat and glaze.

Conclusion

Switching from the oven to the Arteflame grill breathes new life into the traditional meatloaf, turning it into a standout dish that is bursting with flavor. The combination of the juicy, tender interior and the caramelized, smoky glaze creates a texture and taste profile that simply cannot be achieved indoors. Whether you are a seasoned pitmaster or new to flat-top grilling, this recipe is forgiving, fun to make, and guaranteed to impress anyone lucky enough to grab a slice.

We hope this recipe inspires you to look at comfort food classics through a new lens. By utilizing the unique heating zones of your grill, you can cook your entire dinner—meatloaf and sides—in one place, enjoying the fresh air and the process of wood-fired cooking. So, gather your ingredients, light up the fire, and get ready to enjoy the ultimate comfort food experience right in your backyard.