Cluck 'n Moo Grilled Meatloaf

I have a confession. I originally intended for this to be a grilling recipe, but the day I had set aside to make my recipe, it rained. A lot. A rare rainy day in May in California. Well alrighty then, change of plans. I baked my loaves in the oven instead. And they were delicious. That being said, let me tell you this…if you've never had a meatloaf grilled outside you MUST try it (I've included grilling instructions below.) The loaves get a wonderful crust all around the outside and during the hot summer months you can still have meatloaf without turning on the oven and heating up the inside of your nice, cool house. Add some baked potatoes that you've cooked on the grill and some lovely sliced cold tomatoes and there’s nothing better!

The ground chicken and beef blend from Cluck 'n Moo is lower in fat than just plain ground beef, so its healthier. It's hormone and antibiotic free and from humanely raised chickens and grass-fed cows (aka clucks and moos.) Keep in mind, part of the Cluck 'n Moo blend is poultry, so it's very important to cook it to a safe temperature (165°F.) It made quite a tasty meatloaf! Enjoy!

Cluck 'n Moo Grilled Meatloaf

by Susan W
Adapted from Barbecued Meat Loaf in Weber's Way to Grill by Jamie Purviance

2 Tablespoons extra virgin olive oil        

1/2 cup shallot, finely chopped

1 cup sweet onion, chopped

3/4 cup green bell pepper, chopped

1 teaspoon garlic, minced

2 pounds Cluck 'n Moo Ground chicken and beef blend

2 eggs, beaten

2 cups panko bread crumbs

1 teaspoon Worcestershire sauce

8-ounce can tomato sauce

1 teaspoon fresh parsley, minced

2 teaspoons kosher salt

1 teaspoon black pepper

3/4 cup of your favorite BBQ sauce, plus more for serving (my favorite is a homemade spicy sauce, but any sauce will work!)

Warm olive oil in a skillet over medium heat. Sauté shallot, onion, bell pepper and garlic for 8 minutes. Transfer to a plate and set aside to cool.

Place the 2 pounds of Cluck 'n Moo in a large bowl. Add beaten egg, panko crumbs, Worcestershire sauce, tomato sauce, parsley, salt and pepper and gently mix together. Add cooled sautéed veggies and mix all together.

Divide mixture in half and form 2 loaves. They will cook much better and faster as two 1-pound loaves than if you made one big 2-pound loaf.

This is how I prepare my pan for
baking meatloaf

To bake in the oven: Preheat oven to 350°F. Get a baking pan and a rack and cover both in foil for easy clean-up. Poke several holes in the foil covering the rack, so any juices will run through. It’s a personal thing, but I’ve never been a fan of meatloaf that cooks in a loaf pan full of drippings, so I started doing it this way and it’s been great. This method allows for more of a crusty surface all around and not just on top. Place your two loaves on the rack and brush all over with your favorite BBQ sauce. Basting with BBQ sauce every 20 minutes, bake loaves until internal temperature reaches 165°F (mine took 1 hour, 40 minutes.) Remove from oven, cover with foil and let rest for 10 minutes. Slice and serve with more BBQ sauce on the side.

Grilling instructions (Definitely try this! You won’t be sorry!): Make your two loaves as directed

Two happy little loaves

above and place on a baking sheet or large plate to carry out to grill. With a large spatula, gently place loaves directly on rack in a heated grill (yep, no pan…directly on the rack.) Following the basting instructions above, grill loaves over indirect medium-low heat with lid closed (unless you are basting) until internal temperature reaches 165°F (time will depend on your grill.) You won't even need to turn them! Remove loaves from grill onto a baking sheet and cover with foil and let rest for 10 minutes. Slice and serve with more BBQ sauce on the side.