Classic Grilled Meatloaf

I never thought about grilling meatloaf until a power outage left me with a fully preheated grill and all the fixings for dinner already laid out on the counter. It was either figure it out or order pizza for the third time that week.

Turns out, grilling meatloaf is actually easier than baking it in the oven. The grill gives you that crispy, caramelized crust on the outside while keeping everything juicy on the inside. Plus, you’re not heating up your kitchen for an hour, which is a serious win during summer months. Once you try it this way, you might not go back to the oven method.

What Kind of Ground Beef Should I Use?

For grilled meatloaf, you’ll want to stick with lean ground beef – somewhere in the 90/10 or 85/15 range works great. The leaner meat is important here because grilling can cause excess fat to drip through the grates and create flare-ups, plus nobody wants a greasy meatloaf. That said, don’t go too lean like 93/7 or you might end up with a dry loaf that lacks flavor. If you can only find regular ground beef (around 80/20), you can still use it, but keep a close eye on those flames and maybe have a spray bottle handy for any flare-ups.

Options for Substitutions

This grilled meatloaf is pretty forgiving when it comes to swaps:

• Ground beef: You can replace half the beef with ground pork or turkey for a lighter option. If going all turkey, add an extra tablespoon of butter to keep it moist since turkey is leaner.
• Ritz crackers: Any crackers work here – saltines, club crackers, or even panko breadcrumbs. Use about 1 cup of breadcrumbs if that’s what you have on hand.
• Spicy Ketchup: Regular ketchup mixed with a dash of hot sauce or cayenne pepper makes a great substitute. You can also use barbecue sauce for a smokier flavor.
• Honey Habanero Seasoning: If you don’t have this specific seasoning, mix together 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper, and a pinch of brown sugar.
• Butter: Olive oil works just as well for cooking the onions if you prefer or need a dairy-free option.

Watch Out for These Mistakes While Grilling

The biggest challenge with grilled meatloaf is it falling apart on the grill, so make sure to form a firm, compact loaf and let it rest in the fridge for at least 30 minutes before grilling to help it hold together.

Grilling over direct high heat will char the outside while leaving the inside raw, so set up your grill for indirect cooking and keep the temperature around 350-375°F for even cooking throughout.

Since ground beef can dry out quickly on the grill, avoid using extra-lean beef (90/10 or higher) – stick with 80/20 or 85/15 for a juicier result, and always use an instant-read thermometer to pull it off at 155-160°F instead of waiting until it hits 165°F.

If you’re worried about the bottom sticking or burning, place the meatloaf on a piece of aluminum foil or use a grill basket to make flipping and moving much easier.

What to Serve With Grilled Meatloaf?

Grilled meatloaf pairs perfectly with classic comfort sides like creamy mashed potatoes and roasted green beans or carrots. Since this meatloaf has a bit of a kick from the habanero seasoning, I like serving it with something cooling on the side, like a simple coleslaw or a crisp cucumber salad. Mac and cheese is always a crowd-pleaser alongside meatloaf, or you could go with buttered corn on the cob if you’re keeping things on the grill. Don’t forget some extra ketchup or barbecue sauce on the side for anyone who wants to add more tangy flavor to their plate.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 125-140 g
• Fat: 100-115 g
• Carbohydrates: 85-100 g

Ingredients

For the meatloaf:

• 2 lb lean ground beef (80/20 blend works best)
• 1 tbsp butter (melted)
• 1/2 cup minced onion (finely minced, about 1/4-inch pieces)
• 2 tbsp Honey Habanero Seasoning (or your preferred spice blend)
• 20 Ritz crackers (crushed into fine crumbs, about 1 cup)
• 1 tsp kosher salt
• 1 egg (room temperature)

For the glaze:

• 3/4 cup Spicy Ketchup (I use Heinz for consistent heat)

Step 1: Prepare the Mise en Place and Soften the Aromatics

• 20 Ritz crackers
• 1 tbsp butter
• 1/2 cup minced onion
• 1 tsp kosher salt

Crush the Ritz crackers into fine crumbs (about 1 cup total) and set aside.

Melt the butter in a skillet over medium heat, then add the minced onion with the kosher salt.

Cook for about 10 minutes, stirring occasionally, until the onion is completely soft and translucent.

This softens the raw onion flavor and helps it distribute evenly throughout the meatloaf.

Transfer the cooked onion to a bowl and let it cool to room temperature—this prevents the egg from cooking prematurely when mixed with the meat.

Step 2: Mix the Meatloaf Base with Partial Ketchup

• 2 lb lean ground beef
• 1 egg
• cracker crumbs from Step 1
• cooked onion from Step 1
• 2 tbsp Honey Habanero Seasoning
• 3/8 cup Spicy Ketchup

Add the ground beef, egg, cracker crumbs from Step 1, cooled onion from Step 1, and Honey Habanero Seasoning to a large bowl.

Using your hands, mix gently until just combined—avoid overmixing, which can make the meatloaf dense and tough.

Once the mixture comes together, add half of the Spicy Ketchup (about 3/8 cup) and mix again until evenly distributed.

I prefer to add the ketchup in two stages rather than all at once because it gives me better control over the moisture content and ensures the seasoning stays balanced.

Step 3: Preheat the Grill and Shape the Meatloaves

• meatloaf mixture from Step 2

Preheat your grill to 375°F, ensuring both direct and indirect heat zones are ready.

While the grill heats, divide the meat mixture from Step 2 into two equal portions and shape each into a compact loaf about 6 inches long and 3 inches wide.

Compact shaping helps the meatloaf cook evenly and hold together during flipping.

Step 4: Sear the Meatloaves on Direct Heat

• shaped meatloaves from Step 3

Place both meatloaves on the direct heat side of the grill and cook for 3 minutes per side (6 minutes total), rotating them carefully with a spatula.

This initial searing creates a flavorful crust that helps seal in the juices.

After searing both sides, immediately move the meatloaves to the indirect heat side of the grill.

Step 5: Cook Low and Slow, Then Add Final Ketchup and Finish

• seared meatloaves from Step 4
• 3/8 cup Spicy Ketchup

On the indirect heat side, cook the meatloaves for 15 minutes without moving them.

After 15 minutes, flip the loaves and spread the remaining Spicy Ketchup (about 3/8 cup) evenly over the top of each.

Continue cooking for another 10 minutes or until the internal temperature reaches 160°F when measured with a meat thermometer at the center of the largest loaf.

I like to add the ketchup glaze right before the final cooking stage so it caramelizes slightly without burning.

Step 6: Rest and Serve

Remove the meatloaves from the grill and let them rest on a cutting board for 5 minutes before slicing.

This resting period allows the juices to redistribute throughout the meat, ensuring each slice stays moist and tender rather than dry.

Classic Grilled Meatloaf

Delicious Classic Grilled Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the meatloaf:

• 2 lb lean ground beef (80/20 blend works best)
• 1 tbsp butter (melted)
• 1/2 cup minced onion (finely minced, about 1/4-inch pieces)
• 2 tbsp Honey Habanero Seasoning (or your preferred spice blend)
• 20 Ritz crackers (crushed into fine crumbs, about 1 cup)
• 1 tsp kosher salt
• 1 egg (room temperature)

For the glaze:

• 3/4 cup Spicy Ketchup (I use Heinz for consistent heat)

Instructions

 

• Crush the Ritz crackers into fine crumbs (about 1 cup total) and set aside. Melt the butter in a skillet over medium heat, then add the minced onion with the kosher salt. Cook for about 10 minutes, stirring occasionally, until the onion is completely soft and translucent. This softens the raw onion flavor and helps it distribute evenly throughout the meatloaf. Transfer the cooked onion to a bowl and let it cool to room temperature—this prevents the egg from cooking prematurely when mixed with the meat.
• Add the ground beef, egg, cracker crumbs from Step 1, cooled onion from Step 1, and Honey Habanero Seasoning to a large bowl. Using your hands, mix gently until just combined—avoid overmixing, which can make the meatloaf dense and tough. Once the mixture comes together, add half of the Spicy Ketchup (about 3/8 cup) and mix again until evenly distributed. I prefer to add the ketchup in two stages rather than all at once because it gives me better control over the moisture content and ensures the seasoning stays balanced.
• Preheat your grill to 375°F, ensuring both direct and indirect heat zones are ready. While the grill heats, divide the meat mixture from Step 2 into two equal portions and shape each into a compact loaf about 6 inches long and 3 inches wide. Compact shaping helps the meatloaf cook evenly and hold together during flipping.
• Place both meatloaves on the direct heat side of the grill and cook for 3 minutes per side (6 minutes total), rotating them carefully with a spatula. This initial searing creates a flavorful crust that helps seal in the juices. After searing both sides, immediately move the meatloaves to the indirect heat side of the grill.
• On the indirect heat side, cook the meatloaves for 15 minutes without moving them. After 15 minutes, flip the loaves and spread the remaining Spicy Ketchup (about 3/8 cup) evenly over the top of each. Continue cooking for another 10 minutes or until the internal temperature reaches 160°F when measured with a meat thermometer at the center of the largest loaf. I like to add the ketchup glaze right before the final cooking stage so it caramelizes slightly without burning.
• Remove the meatloaves from the grill and let them rest on a cutting board for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice stays moist and tender rather than dry.