Mastering Meatloaf on Your Weber Grill

Glazed Rocky Mountain Meatloaf cooking on the grill

This Rocky Mountain Meatloaf recipe is a fantastic way to introduce a new and exciting grilled dish to your culinary repertoire. Perfect for any Weber grill!

Equipment

Weber Gas Grill any grill or griddle will work
Loaf Pan (metal or disposable aluminum)
Instant-Read Meat Thermometer

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 jalapeño
▢ 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your grill using indirect heat to 350ºF.
Whisk together the eggs, milk, and Worcestershire sauce until completely combined.
In a separate small bowl, combine breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Mince the onion and jalapeño finely.
In a large bowl, add ground meats, egg mixture, breadcrumb/spice mix, minced onion, and jalapeño. Spread ingredients over the meat for easier mixing.
Gently mix with hands until just combined. Avoid overmixing to prevent a tough texture.
Place the mixture into a metal or disposable aluminum loaf pan.
While meatloaf cooks, mix glaze ingredients. Spread glaze evenly over meatloaf when its internal temperature reaches 145ºF.
Continue grilling for 50-55 minutes total, or until the internal temperature reaches 165ºF.
Rest the meatloaf for 5-10 minutes, then slice and serve.

Notes

Indirect Heat Setup: For gas grills, keep outer burners on and inner burners off. For charcoal grills, split lit coals to the sides and place a drip pan in the center.

Avoid Overmixing: Overworking the meat results in a dense, tough meatloaf. Mix gently until just combined for a tender result.
Loaf Pan Considerations: Disposable aluminum pans are convenient. If using thin ones, double them up to prevent the bottom from cooking too quickly on indirect heat.
Meat Temperature: Always use an instant-read meat thermometer to ensure the meatloaf reaches a safe internal temperature of 165ºF for doneness.
Resting Period: Allow the meatloaf to rest for 5-10 minutes after grilling. This crucial step allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Nutrition

Calories: 354 kcal Carbohydrates: 17 g Protein: 22 g Fat: 22 g Saturated Fat: 9 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 9 g Cholesterol: 82 mg Sodium: 691 mg Potassium: 498 mg Fiber: 1 g Sugar: 10 g Vitamin A: 161 IU Vitamin C: 4 mg Calcium: 58 mg Iron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Mention @drizzlemeskinny or tag #drizzlemeskinny!

Grilled Rocky Mountain Meatloaf: A Flavorful Weber Grill Recipe for Outdoor Enthusiasts

Searching for a truly unique and incredibly flavorful dinner option that’s surprisingly easy to prepare and perfect for your Weber gas or charcoal grill? Your quest ends here with this mouthwatering Rocky Mountain Meatloaf recipe. This dish isn’t just a meal; it’s an experience, transforming a classic comfort food into a smoky, savory masterpiece. Whether you’re planning an elaborate outdoor gathering or a simple weeknight family dinner, this grilled meatloaf promises to impress with its rich, complex flavors and straightforward, satisfying preparation. It’s an ideal way to elevate your grilling game and introduce a new favorite to your culinary repertoire.

Smoky Rocky Mountain Meatloaf cooking on a Weber grill over indirect heat — Achieve a perfect crust and juicy interior by grilling your meatloaf on a Weber.

Why This Grilled Meatloaf Recipe Belongs in Your Collection

For any dedicated Weber grilling enthusiast, this Rocky Mountain Meatloaf recipe offers an exciting and delicious departure from the ordinary. It reimagines a beloved classic, infusing it with a distinctive flavor profile and the unmistakable char and smoky essence only a grill can provide. Unlike oven-baked versions, grilling adds a depth of flavor that is simply unparalleled, making it a must-try for anyone looking to expand their outdoor cooking skills.

The magic happens on your Weber gas or charcoal grill, where indirect heat at a steady 350ºF gently cooks the meatloaf to perfection. This method ensures an incredibly moist interior while allowing the savory seasonings and the irresistible glaze to caramelize beautifully on the exterior. The combination of ground bison and pork, along with a carefully selected blend of spices and fresh aromatics like minced onion and a hint of jalapeño, creates a truly rich and balanced taste that will tantalize your taste buds and earn rave reviews from family and friends.

Beyond its exceptional flavor, this recipe is designed for accessibility. The clear, step-by-step instructions make it approachable for grillers of all experience levels. Furthermore, we’ve included valuable tips for ingredient substitutions and alternative cooking tools, ensuring you can adapt the recipe to fit your pantry and preferences. Embrace the joy of outdoor cooking and add this remarkable Rocky Mountain Meatloaf to your grilling repertoire; it’s more than just a meal, it’s a memorable culinary adventure.

Fresh ingredients for Rocky Mountain Meatloaf, including ground meats, eggs, milk, and spices — Gather your fresh ingredients to create this unforgettable grilled meatloaf.

Essential Ingredients for Your Rocky Mountain Meatloaf

For the Meatloaf Mixture:

Two medium eggs: Eggs act as a crucial binder, holding the meatloaf mixture together. They also contribute to the overall moisture content and tender texture of the finished dish.
1/3 cup whole milk: Incorporating whole milk is key for achieving a supremely moist and tender meatloaf. The fat content helps prevent the meat from drying out during the long grilling process, ensuring a juicy result every time.
1 tsp Worcestershire sauce: This savory condiment is a secret weapon in many meatloaf recipes. Its rich, umami depth enhances the overall flavor profile, adding a complex tanginess that complements the meats and spices perfectly.
1/2 cup plain breadcrumbs: Breadcrumbs serve multiple purposes. They absorb moisture from the other ingredients, helping to bind the mixture and lighten the texture of the meatloaf, preventing it from becoming too dense.
- Substitution Tip: If you only have Italian seasoned breadcrumbs on hand, feel free to use them! Simply omit the separate Italian seasoning listed below to avoid over-seasoning.
1 tsp Italian seasoning: A classic blend of herbs like oregano, basil, thyme, and rosemary, Italian seasoning adds an aromatic and herbaceous character that is foundational to the meatloaf’s savory base.
1/2 tsp garlic powder: Garlic powder provides a consistent, mellow garlic flavor throughout the meatloaf without the raw bite that fresh garlic can sometimes impart. It’s a fundamental flavor enhancer.
1 tsp salt: Essential for seasoning the meatloaf, salt brings out the natural flavors of the meat and other ingredients, creating a balanced and savory taste.
1/4 tsp freshly cracked black pepper: Freshly cracked black pepper offers a more vibrant and pungent flavor compared to pre-ground pepper.
- Substitution Tip: If using regular pre-ground black pepper, use a slightly smaller amount, around 1/8 tsp, as its flavor can be more concentrated.
1/2 cup minced onion: Minced onion adds a sweet and pungent aromatic foundation to the meatloaf. As it cooks, the onion softens and caramelizes, adding depth and a pleasant texture.
1/8 cup of minced jalapeño: For a subtle kick and unique flavor, minced jalapeño introduces a mild heat and fresh, slightly fruity note. It’s not overpoweringly spicy but adds a layer of complexity.
1.0 – 1.5 lbs. ground bison*: Bison meat is an exceptional choice for meatloaf. It’s notably leaner than traditional ground beef yet boasts a rich, slightly sweet, and earthy flavor. Its lean nature helps the meatloaf remain moist and tender when combined with pork, making it a healthier yet incredibly flavorful option.
1.0 – 1.5 lbs of ground pork*: Ground pork is indispensable for a juicy and tender meatloaf. Its higher fat content provides essential moisture and a rich, savory flavor that complements the leaner bison beautifully. The blend ensures your meatloaf is never dry and always packed with taste.
- *Important Note: Your total meat combination (bison + pork) should ideally weigh approximately 2 lbs for the best results and cooking consistency. This balance ensures optimal flavor and moisture.

For the Sweet & Tangy Glaze:

3/4 cup ketchup: Ketchup forms the base of the glaze, providing a classic tangy and slightly sweet flavor that perfectly complements the savory meatloaf.
2 Tbsp brown sugar: Brown sugar is critical for developing a rich, caramel-like sweetness and a beautiful, glossy finish on the glaze. The molasses in brown sugar adds a deep, complex sweetness that caramelizes wonderfully on the grill.
2 Tbsp Worcestershire sauce: Just like in the meatloaf mixture, Worcestershire sauce in the glaze adds another layer of umami, depth, and tang, balancing the sweetness of the ketchup and brown sugar.
1 tsp yellow mustard: Yellow mustard adds a subtle, piquant flavor that cuts through the sweetness of the glaze, providing a pleasant balance and a classic meatloaf topping profile.

Close-up of raw meatloaf mixture in a bowl, ready for shaping — Carefully mixing the meatloaf ingredients for optimal flavor and texture.

Meatloaf shaped into a loaf pan, ready for the grill — Carefully mixing the meatloaf ingredients for optimal flavor and texture.

Step-by-Step Grilling Instructions for Perfect Meatloaf

Prepare Your Grill for Indirect Heat (350ºF): This is perhaps the most crucial step for a perfectly cooked, juicy meatloaf on the grill. Indirect heat allows the meatloaf to bake slowly and evenly, preventing the bottom from burning and ensuring a uniform internal temperature without drying out.
- Gas Grill Indirect Heat: To set up indirect heat on a gas grill, heat the outermost burners to medium while leaving any inner burners off. Close the lid and allow the grill to preheat until it reaches a stable 350ºF. This creates a convection-like oven environment.
- Charcoal Grill Indirect Heat: Light your charcoal using a chimney starter or your preferred method. Once the coals are fully lit and smoldering with a light gray ash, split them in half and move them to opposite sides of the grill base. Place a drip pan in the center between the coals. Close the lid and let the grill preheat to 350ºF, adjusting vents as needed to maintain temperature.
Combine Wet Ingredients: In a medium bowl, thoroughly whisk together the eggs, whole milk, and Worcestershire sauce. Continue whisking until the egg yolks and whites are completely combined and no streaks remain. This ensures even distribution throughout the meatloaf mixture.
Prepare Dry Seasonings: In a separate small bowl, combine the plain breadcrumbs, Italian seasoning, garlic powder, salt, and freshly cracked black pepper. Mix these dry ingredients very well. Pre-mixing prevents you from having to overwork the meat later, which can lead to a tough meatloaf.
Mince Aromatics: Finely mince your onion and jalapeño. Consider your dinner guests’ preferences here; if some prefer a milder flavor or dislike visible onion pieces, mince them extra finely to seamlessly blend into the meatloaf. For more heat, leave a few jalapeño seeds in or mince additional peppers.
Combine All Ingredients: Transfer your ground bison and ground pork to a large mixing bowl. Add the whisked egg mixture, the pre-mixed breadcrumb/spice blend, and the minced onion and jalapeño. Try to spread these additions over as much of the meat surface as possible; this distribution will help minimize the amount of mixing needed.
Gently Mix the Meatloaf: Using your clean hands (or a sturdy spoon), gently combine all the ingredients. The goal is to evenly incorporate everything without overworking the meat. Overmixing is the enemy of tender meatloaf; it causes the proteins to tighten and results in a dense, tough texture. Mix just until the ingredients are uniformly distributed and everything holds together.
Shape and Pan the Meatloaf: Carefully transfer the meatloaf mixture into a standard metal loaf pan.
- Pan Alternatives: Don’t want to use your good metal loaf pan on the grill? No problem! Disposable aluminum loaf pans are a fantastic, convenient option and come in various sizes. However, be mindful of using very thin aluminum pans; the bottom can heat up quickly, even on indirect heat, potentially causing the meatloaf to overcook on the bottom or stick. Consider a heavier gauge aluminum pan or double up thin ones for better heat distribution.
Prepare and Apply the Glaze: While the meatloaf is grilling, prepare your delicious glaze. In a small bowl, combine the ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Whisk until smooth and well combined. Once your meatloaf has been cooking for about 30-40 minutes and its internal temperature reaches around 145ºF (use a meat thermometer for accuracy), carefully open your grill and spread the glaze generously and evenly over the top of the meatloaf. This timing allows the glaze to bake onto the meatloaf without burning, creating a beautiful, caramelized crust.
Continue Grilling to Perfection: Close the grill lid and continue cooking for another 15-20 minutes, or until the internal temperature of the meatloaf reaches a safe and juicy 165ºF. This ensures it is fully cooked and incredibly tender.
Rest and Serve: Once the meatloaf reaches 165ºF, remove it from the grill. It’s crucial to let it rest for at least 5 minutes, but no more than 10 minutes, before slicing. Resting allows the juices to redistribute throughout the meatloaf, ensuring every slice is as moist and flavorful as possible. After resting, slice your magnificent Rocky Mountain Meatloaf and serve immediately.

Creative Variations and Substitutions to Explore

This Rocky Mountain Meatloaf recipe is fantastic as is, but it also serves as a wonderful canvas for culinary creativity. Don’t be afraid to experiment with these variations to customize it to your taste or simply to keep things exciting!

Amp Up the Spice Profile: While Italian seasoning provides a great base, you can easily introduce other spices for different flavor dimensions. Consider adding a pinch of smoked paprika for a deeper, smoky undertone, a dash of cayenne pepper for more heat, or a touch of cumin for an earthy, Tex-Mex twist. Garlic granules or onion flakes can also intensify those core savory flavors.
Infuse Smoky Goodness: If you love a pronounced smoky flavor, consider cooking this entire recipe in your dedicated smoker. Set your smoker to 350ºF and cook until the internal temperature is reached. If you don’t have a smoker but crave that extra smokiness, you can easily achieve it on your charcoal grill by adding a handful of wood chips (such as hickory, mesquite, or applewood) directly to the hot coals when you begin cooking. On a gas grill, you can use a smoker box filled with wood chips placed over a heated burner.
Experiment with Different Meats: While the bison and pork blend is phenomenal, feel free to switch up the meat combination. Ground beef (80/20 lean-to-fat ratio is ideal) can replace bison for a more classic flavor. Elk or venison can also be fantastic alternatives, offering a leaner, gamey profile. If you opt for leaner meats like venison or very lean beef, you might want to increase the ground pork slightly or add a tablespoon of olive oil or grated butter to the mixture to maintain moisture.
Explore Different Peppers: Jalapeños provide a balanced, moderate heat and fresh flavor. If you prefer a milder taste, swap them out for finely diced bell peppers (red or yellow for sweetness) or poblano peppers for a very mild, earthy warmth. For those who crave more intense heat, a small amount of minced habanero or serrano pepper can really ignite the taste buds and add a fiery kick! Remember to adjust the quantity based on your tolerance for spice.
Cheese It Up: Fold in 1/2 cup of shredded cheddar, Monterey Jack, or even smoked gouda into the meatloaf mixture before shaping. The cheese will melt and add another layer of flavor and moisture.
Add More Veggies: Finely grated carrots, zucchini (squeezed of excess moisture), or sautéed mushrooms can be added to the meatloaf mixture for extra nutrients, moisture, and subtle flavor variations.

5 from 12 votes

Rocky Mountain Meatloaf

Servings: 8

Prep: 10 minutes

Cook: 50 minutes

This Rocky Mountain Meatloaf recipe is a fantastic way to introduce a new and exciting grilled dish to your culinary repertoire. Perfect for any Weber grill!

Equipment

Weber Gas Grill any grill or griddle will work
Loaf Pan (metal or disposable aluminum)
Instant-Read Meat Thermometer

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 jalapeño
▢ 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your grill using indirect heat to 350ºF.
Whisk together the eggs, milk, and Worcestershire sauce until completely combined.
In a separate small bowl, combine breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Mince the onion and jalapeño finely.
In a large bowl, add ground meats, egg mixture, breadcrumb/spice mix, minced onion, and jalapeño. Spread ingredients over the meat for easier mixing.
Gently mix with hands until just combined. Avoid overmixing to prevent a tough texture.
Place the mixture into a metal or disposable aluminum loaf pan.
While meatloaf cooks, mix glaze ingredients. Spread glaze evenly over meatloaf when its internal temperature reaches 145ºF.
Continue grilling for 50-55 minutes total, or until the internal temperature reaches 165ºF.
Rest the meatloaf for 5-10 minutes, then slice and serve.

Notes

Indirect Heat Setup: For gas grills, keep outer burners on and inner burners off. For charcoal grills, split lit coals to the sides and place a drip pan in the center.

Avoid Overmixing: Overworking the meat results in a dense, tough meatloaf. Mix gently until just combined for a tender result.
Loaf Pan Considerations: Disposable aluminum pans are convenient. If using thin ones, double them up to prevent the bottom from cooking too quickly on indirect heat.
Meat Temperature: Always use an instant-read meat thermometer to ensure the meatloaf reaches a safe internal temperature of 165ºF for doneness.
Resting Period: Allow the meatloaf to rest for 5-10 minutes after grilling. This crucial step allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Mention @drizzlemeskinny or tag #drizzlemeskinny!

This Rocky Mountain Meatloaf recipe is a fantastic way to introduce a new and exciting grilled dish to your culinary repertoire. Perfect for any Weber grill!

Equipment

Weber Gas Grill any grill or griddle will work
Loaf Pan (metal or disposable aluminum)
Instant-Read Meat Thermometer

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 jalapeño
▢ 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your grill using indirect heat to 350ºF.
Whisk together the eggs, milk, and Worcestershire sauce until completely combined.
In a separate small bowl, combine breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Mince the onion and jalapeño finely.
In a large bowl, add ground meats, egg mixture, breadcrumb/spice mix, minced onion, and jalapeño. Spread ingredients over the meat for easier mixing.
Gently mix with hands until just combined. Avoid overmixing to prevent a tough texture.
Place the mixture into a metal or disposable aluminum loaf pan.
While meatloaf cooks, mix glaze ingredients. Spread glaze evenly over meatloaf when its internal temperature reaches 145ºF.
Continue grilling for 50-55 minutes total, or until the internal temperature reaches 165ºF.
Rest the meatloaf for 5-10 minutes, then slice and serve.

Notes

Indirect Heat Setup: For gas grills, keep outer burners on and inner burners off. For charcoal grills, split lit coals to the sides and place a drip pan in the center.

Avoid Overmixing: Overworking the meat results in a dense, tough meatloaf. Mix gently until just combined for a tender result.
Loaf Pan Considerations: Disposable aluminum pans are convenient. If using thin ones, double them up to prevent the bottom from cooking too quickly on indirect heat.
Meat Temperature: Always use an instant-read meat thermometer to ensure the meatloaf reaches a safe internal temperature of 165ºF for doneness.
Resting Period: Allow the meatloaf to rest for 5-10 minutes after grilling. This crucial step allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Table of Contents

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Mention @drizzlemeskinny or tag #drizzlemeskinny!

Grilled Rocky Mountain Meatloaf: A Flavorful Weber Grill Recipe for Outdoor Enthusiasts

Why This Grilled Meatloaf Recipe Belongs in Your Collection

Essential Ingredients for Your Rocky Mountain Meatloaf

For the Meatloaf Mixture:

Two medium eggs: Eggs act as a crucial binder, holding the meatloaf mixture together. They also contribute to the overall moisture content and tender texture of the finished dish.
1/3 cup whole milk: Incorporating whole milk is key for achieving a supremely moist and tender meatloaf. The fat content helps prevent the meat from drying out during the long grilling process, ensuring a juicy result every time.
1 tsp Worcestershire sauce: This savory condiment is a secret weapon in many meatloaf recipes. Its rich, umami depth enhances the overall flavor profile, adding a complex tanginess that complements the meats and spices perfectly.
1/2 cup plain breadcrumbs: Breadcrumbs serve multiple purposes. They absorb moisture from the other ingredients, helping to bind the mixture and lighten the texture of the meatloaf, preventing it from becoming too dense.
- Substitution Tip: If you only have Italian seasoned breadcrumbs on hand, feel free to use them! Simply omit the separate Italian seasoning listed below to avoid over-seasoning.
1 tsp Italian seasoning: A classic blend of herbs like oregano, basil, thyme, and rosemary, Italian seasoning adds an aromatic and herbaceous character that is foundational to the meatloaf’s savory base.
1/2 tsp garlic powder: Garlic powder provides a consistent, mellow garlic flavor throughout the meatloaf without the raw bite that fresh garlic can sometimes impart. It’s a fundamental flavor enhancer.
1 tsp salt: Essential for seasoning the meatloaf, salt brings out the natural flavors of the meat and other ingredients, creating a balanced and savory taste.
1/4 tsp freshly cracked black pepper: Freshly cracked black pepper offers a more vibrant and pungent flavor compared to pre-ground pepper.
- Substitution Tip: If using regular pre-ground black pepper, use a slightly smaller amount, around 1/8 tsp, as its flavor can be more concentrated.
1/2 cup minced onion: Minced onion adds a sweet and pungent aromatic foundation to the meatloaf. As it cooks, the onion softens and caramelizes, adding depth and a pleasant texture.
1/8 cup of minced jalapeño: For a subtle kick and unique flavor, minced jalapeño introduces a mild heat and fresh, slightly fruity note. It’s not overpoweringly spicy but adds a layer of complexity.
1.0 – 1.5 lbs. ground bison*: Bison meat is an exceptional choice for meatloaf. It’s notably leaner than traditional ground beef yet boasts a rich, slightly sweet, and earthy flavor. Its lean nature helps the meatloaf remain moist and tender when combined with pork, making it a healthier yet incredibly flavorful option.
1.0 – 1.5 lbs of ground pork*: Ground pork is indispensable for a juicy and tender meatloaf. Its higher fat content provides essential moisture and a rich, savory flavor that complements the leaner bison beautifully. The blend ensures your meatloaf is never dry and always packed with taste.
- *Important Note: Your total meat combination (bison + pork) should ideally weigh approximately 2 lbs for the best results and cooking consistency. This balance ensures optimal flavor and moisture.

For the Sweet & Tangy Glaze:

3/4 cup ketchup: Ketchup forms the base of the glaze, providing a classic tangy and slightly sweet flavor that perfectly complements the savory meatloaf.
2 Tbsp brown sugar: Brown sugar is critical for developing a rich, caramel-like sweetness and a beautiful, glossy finish on the glaze. The molasses in brown sugar adds a deep, complex sweetness that caramelizes wonderfully on the grill.
2 Tbsp Worcestershire sauce: Just like in the meatloaf mixture, Worcestershire sauce in the glaze adds another layer of umami, depth, and tang, balancing the sweetness of the ketchup and brown sugar.
1 tsp yellow mustard: Yellow mustard adds a subtle, piquant flavor that cuts through the sweetness of the glaze, providing a pleasant balance and a classic meatloaf topping profile.

Step-by-Step Grilling Instructions for Perfect Meatloaf

Prepare Your Grill for Indirect Heat (350ºF): This is perhaps the most crucial step for a perfectly cooked, juicy meatloaf on the grill. Indirect heat allows the meatloaf to bake slowly and evenly, preventing the bottom from burning and ensuring a uniform internal temperature without drying out.
- Gas Grill Indirect Heat: To set up indirect heat on a gas grill, heat the outermost burners to medium while leaving any inner burners off. Close the lid and allow the grill to preheat until it reaches a stable 350ºF. This creates a convection-like oven environment.
- Charcoal Grill Indirect Heat: Light your charcoal using a chimney starter or your preferred method. Once the coals are fully lit and smoldering with a light gray ash, split them in half and move them to opposite sides of the grill base. Place a drip pan in the center between the coals. Close the lid and let the grill preheat to 350ºF, adjusting vents as needed to maintain temperature.
Combine Wet Ingredients: In a medium bowl, thoroughly whisk together the eggs, whole milk, and Worcestershire sauce. Continue whisking until the egg yolks and whites are completely combined and no streaks remain. This ensures even distribution throughout the meatloaf mixture.
Prepare Dry Seasonings: In a separate small bowl, combine the plain breadcrumbs, Italian seasoning, garlic powder, salt, and freshly cracked black pepper. Mix these dry ingredients very well. Pre-mixing prevents you from having to overwork the meat later, which can lead to a tough meatloaf.
Mince Aromatics: Finely mince your onion and jalapeño. Consider your dinner guests’ preferences here; if some prefer a milder flavor or dislike visible onion pieces, mince them extra finely to seamlessly blend into the meatloaf. For more heat, leave a few jalapeño seeds in or mince additional peppers.
Combine All Ingredients: Transfer your ground bison and ground pork to a large mixing bowl. Add the whisked egg mixture, the pre-mixed breadcrumb/spice blend, and the minced onion and jalapeño. Try to spread these additions over as much of the meat surface as possible; this distribution will help minimize the amount of mixing needed.
Gently Mix the Meatloaf: Using your clean hands (or a sturdy spoon), gently combine all the ingredients. The goal is to evenly incorporate everything without overworking the meat. Overmixing is the enemy of tender meatloaf; it causes the proteins to tighten and results in a dense, tough texture. Mix just until the ingredients are uniformly distributed and everything holds together.
Shape and Pan the Meatloaf: Carefully transfer the meatloaf mixture into a standard metal loaf pan.
- Pan Alternatives: Don’t want to use your good metal loaf pan on the grill? No problem! Disposable aluminum loaf pans are a fantastic, convenient option and come in various sizes. However, be mindful of using very thin aluminum pans; the bottom can heat up quickly, even on indirect heat, potentially causing the meatloaf to overcook on the bottom or stick. Consider a heavier gauge aluminum pan or double up thin ones for better heat distribution.
Prepare and Apply the Glaze: While the meatloaf is grilling, prepare your delicious glaze. In a small bowl, combine the ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Whisk until smooth and well combined. Once your meatloaf has been cooking for about 30-40 minutes and its internal temperature reaches around 145ºF (use a meat thermometer for accuracy), carefully open your grill and spread the glaze generously and evenly over the top of the meatloaf. This timing allows the glaze to bake onto the meatloaf without burning, creating a beautiful, caramelized crust.
Continue Grilling to Perfection: Close the grill lid and continue cooking for another 15-20 minutes, or until the internal temperature of the meatloaf reaches a safe and juicy 165ºF. This ensures it is fully cooked and incredibly tender.
Rest and Serve: Once the meatloaf reaches 165ºF, remove it from the grill. It’s crucial to let it rest for at least 5 minutes, but no more than 10 minutes, before slicing. Resting allows the juices to redistribute throughout the meatloaf, ensuring every slice is as moist and flavorful as possible. After resting, slice your magnificent Rocky Mountain Meatloaf and serve immediately.

Creative Variations and Substitutions to Explore

Amp Up the Spice Profile: While Italian seasoning provides a great base, you can easily introduce other spices for different flavor dimensions. Consider adding a pinch of smoked paprika for a deeper, smoky undertone, a dash of cayenne pepper for more heat, or a touch of cumin for an earthy, Tex-Mex twist. Garlic granules or onion flakes can also intensify those core savory flavors.
Infuse Smoky Goodness: If you love a pronounced smoky flavor, consider cooking this entire recipe in your dedicated smoker. Set your smoker to 350ºF and cook until the internal temperature is reached. If you don’t have a smoker but crave that extra smokiness, you can easily achieve it on your charcoal grill by adding a handful of wood chips (such as hickory, mesquite, or applewood) directly to the hot coals when you begin cooking. On a gas grill, you can use a smoker box filled with wood chips placed over a heated burner.
Experiment with Different Meats: While the bison and pork blend is phenomenal, feel free to switch up the meat combination. Ground beef (80/20 lean-to-fat ratio is ideal) can replace bison for a more classic flavor. Elk or venison can also be fantastic alternatives, offering a leaner, gamey profile. If you opt for leaner meats like venison or very lean beef, you might want to increase the ground pork slightly or add a tablespoon of olive oil or grated butter to the mixture to maintain moisture.
Explore Different Peppers: Jalapeños provide a balanced, moderate heat and fresh flavor. If you prefer a milder taste, swap them out for finely diced bell peppers (red or yellow for sweetness) or poblano peppers for a very mild, earthy warmth. For those who crave more intense heat, a small amount of minced habanero or serrano pepper can really ignite the taste buds and add a fiery kick! Remember to adjust the quantity based on your tolerance for spice.
Cheese It Up: Fold in 1/2 cup of shredded cheddar, Monterey Jack, or even smoked gouda into the meatloaf mixture before shaping. The cheese will melt and add another layer of flavor and moisture.
Add More Veggies: Finely grated carrots, zucchini (squeezed of excess moisture), or sautéed mushrooms can be added to the meatloaf mixture for extra nutrients, moisture, and subtle flavor variations.

5 from 12 votes

Rocky Mountain Meatloaf

Servings: 8

Prep: 10 minutes

Cook: 50 minutes

This Rocky Mountain Meatloaf recipe is a fantastic way to introduce a new and exciting grilled dish to your culinary repertoire. Perfect for any Weber grill!

Equipment

Weber Gas Grill any grill or griddle will work
Loaf Pan (metal or disposable aluminum)
Instant-Read Meat Thermometer

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 jalapeño
▢ 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

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Instructions

Preheat your grill using indirect heat to 350ºF.
Whisk together the eggs, milk, and Worcestershire sauce until completely combined.
In a separate small bowl, combine breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Mince the onion and jalapeño finely.
In a large bowl, add ground meats, egg mixture, breadcrumb/spice mix, minced onion, and jalapeño. Spread ingredients over the meat for easier mixing.
Gently mix with hands until just combined. Avoid overmixing to prevent a tough texture.
Place the mixture into a metal or disposable aluminum loaf pan.
While meatloaf cooks, mix glaze ingredients. Spread glaze evenly over meatloaf when its internal temperature reaches 145ºF.
Continue grilling for 50-55 minutes total, or until the internal temperature reaches 165ºF.
Rest the meatloaf for 5-10 minutes, then slice and serve.

Notes

Indirect Heat Setup: For gas grills, keep outer burners on and inner burners off. For charcoal grills, split lit coals to the sides and place a drip pan in the center.

Avoid Overmixing: Overworking the meat results in a dense, tough meatloaf. Mix gently until just combined for a tender result.
Loaf Pan Considerations: Disposable aluminum pans are convenient. If using thin ones, double them up to prevent the bottom from cooking too quickly on indirect heat.
Meat Temperature: Always use an instant-read meat thermometer to ensure the meatloaf reaches a safe internal temperature of 165ºF for doneness.
Resting Period: Allow the meatloaf to rest for 5-10 minutes after grilling. This crucial step allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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