Cedar Plank Meatloaf

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.

Course Main

Cuisine American

Keyword cedar plank, meatloaf

Prep Time 30

Cook Time 1

Servings

Calories 333kcal

Equipment

Cedar Planks for Grilling soaked in water for at least 30 minutes
Baking Sheet
Mixing Bowl

Ingredients

For the meatloaf

1 large egg beaten
1 ½ pounds ground beef
14 ounce diced tomatoes with green chile peppers canned, not drained
1 sleeve Ritz crackers crushed
1 teaspoon dried minced onion
1 ½ teaspoons garlic powder
1 ½ teaspoons seasoned salt
½ teaspoon ground black pepper

For the topping

¼ cup ketchup
2 tablespoons brown sugar packed
1 tablespoon red wine vinegar

Instructions

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.
Remove the plank to a 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.

Notes

I like to slice any leftovers thin and serve on Texas toast for the best meatloaf sandwiches ever!

Nutrition