Everything tastes better grilled outdoors. Get that meatloaf out of the oven and into your Big Green Egg, Kamado Joe, Primo, or other ceramic grill. Whether you make it standard or spicy, you'll love this recipe.
2 packages (2 1/2 to 3 pounds) ground beef
1/2 red onion, diced
1/2 white onion, diced
6 cloves garlic, diced
1/2 cup plain dry bread crumbs
1 teaspoon thyme, chopped
Kosher salt and freshly ground black pepper
Optional: Jalapeños, sliced and seedless
Royal Oak Hardwood Lump Charcoal
Royal Oak Tumbleweeds Firestarters
1. Prepare smoker or grill to 325° F by lighting Royal Oak Lump charcoal using Royal Oak All-Natural Tumbleweeds.
2. In a large bowl combine ground beef, red onions, white onions, garlic, eggs, bread crumbs, thyme, salt and pepper (don’t mash or the meatloaf will be dense).
3. Season pan with olive oil then shape the mixture to the pan. Optional: for extra flavor, use a knife to poke holes in the meatloaf and place jalapeño slices inside.
4. Place the pan face down on the smoking rack and slowly lift to remove meatloaf from pan. Use a meat thermometer to check temperature of the meatloaf. Once the meatloaf reaches 150° F, remove from smoker and let rest for 5 to 10 minutes. To serve, evenly spread ketchup on top of meatloaf.