GRILLED MEATLOAF

Matt Shade, Home Cook

Smoky grilled meatloaf bound with crushed saltines, egg, milk, ketchup, and shallots—finished with a tangy glaze.

SERVES 6

1 1/2 lbs ground beef (80/20)
1 sleeve crushed saltine crackers (about 1 cup)
2 eggs
1/2 cup whole milk
1/3 cup ketchup, plus extra for glaze
2 shallots, finely minced
1 tsp kosher salt (plus to taste)
1/2 tsp black pepper
1 tsp Worcestershire (optional)

MIX

In a large bowl, whisk eggs, milk, ketchup, and Worcestershire. Fold in crushed saltines, shallots, salt, and pepper. Add ground beef and gently mix until just combined—do not overwork.

FORM & CHILL

Shape into a loaf about 8x4 inches. Chill 20–30 minutes to firm up. Meanwhile, heat grill to medium (about 375°F) for two-zone cooking; oil grates.

GRILL

Place loaf over indirect heat, lid down. Grill 30–40 minutes until internal temp hits ~120–125°F. Brush with ketchup glaze, then move to direct heat to lightly char, cooking to 155–160°F internal.

REST & SERVE

Rest 10 minutes before slicing so juices settle. Serve with extra glaze if desired.