Grilled Barbecue Meatloaf with Balsamic-Marinated Asparagus

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Prep Time: 15 minutes
Cook Time: 110 minutes
Servings: 8

Put a delicious spin on a classic by cooking meatloaf on an outdoor grill. Our perforated pan allows the meat to brown and take on a rich, smoky flavor. Serve with grilled asparagus and baked potatoes.


  • 1 1/2 lb. asparagus, ends trimmed
  • 3/4 cup balsamic marinade
  • 1 jar (17 oz.) barbecue meatloaf starter
  • 3 eggs
  • 3 cups fresh bread crumbs
  • 2 lb. meatloaf blend, or 1 lb. each ground beef and ground pork
  • 1/4 cup ketchup


Place the asparagus in a large sealable plastic bag. Pour in the marinade and seal the bag. Let stand at room temperature, turning the bag over occasionally to redistribute the marinade, for 2 to 4 hours.

Meanwhile, prepare a grill for indirect grilling over medium heat.

In a large bowl, stir together the meatloaf starter and eggs. Stir in the bread crumbs and let stand for 15 minutes. Add the meatloaf blend and stir until just combined. Firmly press the mixture into a perforated meatloaf pan.

Place the pan on the grill over indirect heat, cover the grill and cook until an instant-read thermometer inserted into the center of the meatloaf registers 150°F, about 1 1/2 hours, covering the meatloaf loosely with aluminum foil if it gets too dark. Brush the top with ketchup, cover the grill and cook until the meatloaf registers 160°F, about 10 minutes more. Transfer the pan to a wire rack, cover loosely with foil and let rest for about 20 minutes.

Increase the grill temperature to high heat for direct-heat cooking. Place a steel grill griddle on the grill, cover the grill and preheat.

Remove the asparagus from the bag and reserve 1/2 cup of the marinade. Transfer the asparagus to the griddle and cook, turning the asparagus occasionally, until browned and crisp-tender, 6 to 8 minutes. Pour the reserved marinade over the asparagus and cook, shaking the pan, for 30 seconds. Transfer the asparagus to a platter.

Using a large metal spatula, loosen the meatloaf from the edge of the pan. Remove the insert from the base of the pan, then gently ease the meatloaf out of the base and onto a cutting board. Cut the meatloaf into slices and serve immediately with the asparagus. Serves 6 to 8.

Williams-Sonoma Kitchen.

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