Rocky Mountain Meatloaf

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5 from 12 votes

This Rocky Mountain Meatloaf recipe is a great way to add a new and exciting dish to your grilling repertoire.

Prep Time10

Cook Time50

Servings:

Equipment

Weber Gas Grill any grill or griddle will work
Weber Griddle Insert

Ingredients

Meatloaf

2 Eggs
1/3 cup whole milk
1 tsp Worcestershire sauce
1/2 cup breadcrumbs
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp salt
1/4 tsp black pepper freshly cracked
1/2 cup diced onion
1/8 cup diced jalapeno
1 lb ground bison
1 lb ground pork

Glaze

3/4 cup ketchup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp yellow mustard

Instructions

Preheat your grill using indirect heat to 350ºF.
Whisk together the eggs, milk, and Worcestershire sauce. Make sure you mix it so the egg has completely separated.
Combine the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a separate small bowl. Be sure to mix the dry ingredients well, as this will prevent you from overmixing the meat.
Mince the onion and jalapeno. It helps to know your dinner crowd here. If you know some guests who do not like onions, chop them finely. The same goes for the jalapenos.
Add the meats, egg mix, breadcrumb/spice mix, minced onion, and jalapeno to a large bowl. Try to spread the mixture over as much of the meat surface as possible. This will reduce the amount of time you have to combine the mixture.
Using your hands, smash the ingredients together until they are evenly combined. Try to avoid over-mixing. Overmixing the meat when preparing meatloaf can lead to a dense and tough texture. When you overmix, the proteins in the meat can become tightly packed together, resulting in a less tender and more compact meatloaf. Mixing the ingredients until combined is essential to ensure a lighter and more tender texture in the finished dish.
Place the mixture into a loaf metal loaf pan. Don’t have a loaf pan or don’t want to put your “good pan” on the grill? No problem! You can purchase aluminum pans in a variety of sizes. However, you need to be careful using a thin pan. The bottom can cook quickly, even on indirect heat, ruining your meatloaf and leaving you with a messy pan.
While your meatloaf is cooking, mix the glaze ingredients. Spread the glaze evenly and generously over the top of the meatloaf when the internal temperature has reached 145ºF.
After baking the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF, you'll be rewarded with a juicy and flavorful Rocky Mountain Meatloaf.
Allow the loaf to rest for at least five but no more than 10 minutes, then slice and serve.

Notes

Gas Indirect Heat: Heat the outermost burners on your grill while leaving the inner burners on.

Charcoal Indirect Heat: Light your charcoal. Once it is smoldering, split the coals in half and move them outside the grill base.
Try to avoid over-mixing. Overmixing the meat when preparing meatloaf can lead to a dense and tough texture. When you overmix, the proteins in the meat can become tightly packed together, resulting in a less tender and more compact meatloaf. Mixing the ingredients until combined is essential to ensure a lighter and more tender texture in the finished dish.
Don’t have a loaf pan or don’t want to put your “good pan” on the grill? No problem! You can purchase aluminum pans in a variety of sizes. However, you need to be careful using a thin pan. The bottom can cook quickly, even on indirect heat, ruining your meatloaf and leaving you with a messy pan.

Nutrition