This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Oh my goodness. I was already a card-carrying meatloaf addict before cedar plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control. Cooking on the cedar planks added a mild aroma and taste of cedar. Not overwhelming at all, the planks take meatloaf from simple-and-good to amazing-and-great.
You can use pretty much any meatloaf recipe you want, but keep away from recipes that produce a super soft or ‘runny’ meatloaf mixture. You’re not cooking your cedar plank meatloaf in a pan with sides. You don’t want your meat mixture finding its way off the plank into the grill so stick with one with some thickness to it. The recipe I used below makes for a firm meatloaf that is still amazingly moist and tender. It’s perfect on the grill and better in my tummy!
Use good, quality cedar planks when grilling.
My cedar plank mashed potatoes go great with this meatloaf.
Cedar Plank Meatloaf
- Cedar Planks for Grilling soaked in water for at least 30 minutes
For the meatloaf
- Fire up your grill for direct and indirect cooking.
- Remove the plank from the water and sear it on both sides over the flame. Get a nice char on it but don't burn it. Place on a large baking sheet and set up your grill for indirect cooking between 350-400 F.
- In a large bowl combine the remaining meatloaf ingredients.
- Transfer the meat mixture to the plank and form into a loaf.
- Transfer the plank to your grill over indirect heat. Cook for 45 minutes.
- Pour the topping over the meatloaf and spread out with the back of a spoon.
- Continue cooking until the meatloaf reaches at least 160 F, testing the temperature in the thickest part of the loaf.
- Remove and let rest 15 minutes before serving.
Nutritional values are approximate.