North Carolina Style Grilled BBQ Meatloaf

Introduction

This North Carolina-style Grilled BBQ Meatloaf delivers smoky, juicy, flavor-packed bites with a crusty sear like no other, all done on the Arteflame grill. By reverse-searing on the 1,000°F center grill and finishing over the flat top griddle, you lock in juices and get that signature BBQ crust, without ever needing an oven. Whether it’s a backyard cookout or dinner with friends, this recipe is simple and incredibly satisfying.

Ingredients

• 2 lbs ground beef (80/20)
• 1 cup breadcrumbs
• 1/2 cup whole milk
• 1 egg
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1/4 cup ketchup
• 1/2 cup North Carolina-style BBQ sauce (vinegar-based)
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp butter
• Chopped parsley (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill's fire bowl.
3. Stack dry firewood over top of the napkins.
4. Light the napkins and allow the fire to build for around 20 minutes.

Step 2: Prepare the Meatloaf Mixture

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, ketchup, paprika, salt, and pepper.
2. Mix thoroughly with your hands until evenly combined.
3. Form the mixture into a compact loaf shape about 2 inches thick.

Step 3: Sear the Meatloaf

1. Place the butter on the hot flat cooktop griddle and let it melt.
2. Position the meatloaf briefly over the 1,000°F center grill grate to sear the bottom and get that smoky crust—about 3–4 minutes.
3. Rotate and sear all sides, locking in the juices.

Step 4: Finish on the Flat Top

1. Move the seared meatloaf to the hot zone of the flat cooktop griddle.
2. Brush generously with North Carolina BBQ sauce.
3. Cook low and slow, rotating occasionally for even cooking. Aim for an internal temperature of 145°F, then remove it from the grill. It will carry over to reach 160°F.
4. Let the meatloaf rest for at least 10 minutes before slicing.

Step 5: Serve

1. Slice into thick portions, garnish with chopped parsley, and serve hot with your favorite grilled sides.

Tips

• Use an instant-read thermometer to monitor internal temperature accurately.
• Letting the meatloaf rest prevents the juices from spilling out when sliced.
• You can grill vegetables like asparagus, onions, or bell peppers on the flat top while the meatloaf cooks.
• Sear early at the hottest center, then transition outward for optimal temperature control.
• Always pre-melt butter on the flat top for a richer sear and better taste.

Variations

1. Spicy Jalapeño BBQ Meatloaf: Add 2 minced jalapeños and swap ketchup for hot sauce-infused BBQ glaze.
2. Bacon-Wrapped BBQ Meatloaf: Wrap the loaf with bacon strips before searing for smoky, crispy flavor.
3. Cheddar-Stuffed Meatloaf: Mix in shredded cheddar or insert a cheese core in the center before grilling.
4. Turkey BBQ Meatloaf: Use ground turkey for a leaner option while keeping the BBQ tang intact.
5. Italian Herb Meatloaf: Add oregano, basil, and grated Parmesan cheese; serve with grilled tomatoes and pesto drizzle.

Best pairings

• Grilled corn on the cob with butter and paprika
• Fire-roasted asparagus or brussels sprouts
• Grilled mac & cheese bites on the flat top
• North Carolina slaw (vinegary and light)
• Sweet iced tea or local NC craft beer

Conclusion

This North Carolina-style grilled BBQ meatloaf is smoky, juicy, and packed with flavor. Grilled entirely on the Arteflame using beautiful reverse-sear techniques and the natural heat zones of the cooktop, you’ll have a BBQ loaf that outshines anything baked in an oven. Keep your spices bold, your cook time precise, and always let it rest before slicing. You'll taste the difference.